Why Make This Recipe
Thai Chicken Wrap with Crunchy Asian Slaw is a delightful meal that combines juicy, marinated chicken with a vibrant slaw and a rich peanut sauce. This recipe is perfect for a quick lunch or a casual dinner. It’s packed with flavor, texture, and nutrition, and it’s easy to customize based on your taste preferences. Plus, it’s an excellent way to use fresh veggies, providing a colorful and satisfying dish.
How to Make Thai Chicken Wrap with Crunchy Asian Slaw
Ingredients
- 1 lb boneless skinless chicken thighs (or chicken breast)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon chili flakes (optional, for heat)
- ⅓ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic (minced)
- 1 teaspoon grated fresh ginger
- 1 – 2 tablespoons warm water (to thin out sauce to desired consistency)
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- ½ red bell pepper (thinly sliced)
- 2 scallions (thinly sliced)
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt to taste
- 4 large flour tortillas or flatbreads (low-carb or gluten-free if preferred)
- Extra cilantro and chopped peanuts for garnish (optional)
Directions
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Marinate the Chicken: In a bowl, mix the soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken and coat well. Let it marinate in the fridge for at least 30 minutes.
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Make the Peanut Sauce: In a small bowl, whisk together creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and warm water until smooth. Adjust the water for your preferred sauce consistency.
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Prepare the Asian Slaw: In another bowl, combine shredded green and red cabbage, julienned carrots, sliced red bell pepper, scallions, and cilantro. Toss with lime juice, rice vinegar, sugar, and salt to taste.
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Cook the Chicken: Heat a pan over medium-high heat. Remove the chicken from the marinade and cook until fully cooked and golden brown, about 6-7 minutes per side. Let it rest before slicing.
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Assemble the Wraps: On each tortilla or flatbread, spread a spoonful of peanut sauce. Add sliced chicken and a generous amount of Asian slaw. Roll tightly and slice in half.
How to Serve Thai Chicken Wrap with Crunchy Asian Slaw
Serve these wraps on a plate, drizzled with extra peanut sauce and sprinkled with chopped peanuts and cilantro for added flavor and decoration. They are perfect for enjoying on their own or with a side of fresh fruit or a light salad.
How to Store Thai Chicken Wrap with Crunchy Asian Slaw
To store leftovers, wrap the individual wraps in aluminum foil or plastic wrap and place them in an airtight container in the refrigerator. They can last for about 2-3 days. The slaw can also be stored separately to keep it crunchy.
Tips to Make Thai Chicken Wrap with Crunchy Asian Slaw
- Make the peanut sauce in advance and store it in the fridge for up to a week.
- Feel free to adjust the heat level by adding more or fewer chili flakes.
- Add other veggies like cucumbers or snap peas for extra crunch.
- For a vegetarian option, substitute chicken with tofu or chickpeas.
Variation
You can switch up the protein by using shrimp or grilled pork for a different flavor. If you prefer a spicier wrap, add sriracha to the peanut sauce.
FAQs
Can I use frozen chicken for this recipe?
Yes, but make sure to thaw it completely before marinating and cooking.
What can I substitute for peanut butter?
If you have a nut allergy, use sunflower seed butter or tahini as a substitute.
Can I make this wrap in advance?
While it’s best enjoyed fresh, you can prep the ingredients, but assemble the wraps shortly before serving to maintain texture.
Thai Chicken Wrap with Crunchy Asian Slaw
Ingredients
For the Chicken Marinade
- 1 lb boneless skinless chicken thighs (or chicken breast)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon chili flakes (optional, for heat)
For the Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic (minced)
- 1 teaspoon grated fresh ginger
- 1-2 tablespoons warm water (to thin out sauce to desired consistency)
For the Asian Slaw
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- ½ cup red bell pepper (thinly sliced)
- 2 scallions (thinly sliced)
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt to taste
For the Wraps
- 4 large flour tortillas or flatbreads (low-carb or gluten-free if preferred)
- Extra cilantro and chopped peanuts for garnish (optional)
Instructions
Marinate the Chicken
- In a bowl, mix the soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken and coat well. Let it marinate in the fridge for at least 30 minutes.
Make the Peanut Sauce
- In a small bowl, whisk together creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and warm water until smooth. Adjust the water for your preferred sauce consistency.
Prepare the Asian Slaw
- In another bowl, combine shredded green and red cabbage, julienned carrots, sliced red bell pepper, scallions, and cilantro. Toss with lime juice, rice vinegar, sugar, and salt to taste.
Cook the Chicken
- Heat a pan over medium-high heat. Remove the chicken from the marinade and cook until fully cooked and golden brown, about 6-7 minutes per side. Let it rest before slicing.
Assemble the Wraps
- On each tortilla or flatbread, spread a spoonful of peanut sauce. Add sliced chicken and a generous amount of Asian slaw. Roll tightly and slice in half.
