Thai Chicken Wrap with Crunchy Asian Slaw
A delightful meal combining juicy, marinated chicken with vibrant slaw and rich peanut sauce, perfect for a quick lunch or casual dinner.
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.
Notes
Serve these wraps drizzled with extra peanut sauce and sprinkled with chopped peanuts and cilantro for added flavor. Store leftovers wrapped in aluminum foil or plastic wrap in an airtight container in the refrigerator for 2-3 days. Slaw can be stored separately to keep it crunchy.