Thai Chicken Wrap with Crunchy Asian Slaw
Crispy Thai chicken wraps with crunchy Asian slaw and creamy peanut sauce, ready in 40 minutes for a flavorful meal.
Ingredients
Marinate the Chicken
- 1 lb boneless skinless chicken thighs chicken breast works too, but thighs remain more moist
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 tsp chili flakes optional, for spice
Make the Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic minced
- 1 tsp grated fresh ginger
- 1-2 tbsp warm water to thin sauce to desired consistency
Prepare the Asian Slaw
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1/2 red bell pepper thinly sliced
- 2 scallions thinly sliced
- 1/4 cup chopped cilantro
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tsp sugar
- Salt to taste
Cook the Chicken
Assemble the Wraps
- 4 large flour tortillas or flatbreads low-carb or gluten-free options are fine
- Extra cilantro and chopped peanuts for garnish optional
Instructions
Marinate the Chicken
Marinate chicken thighs:
In a bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes with a whisk. Add chicken thighs and mix to coat evenly. Allow to marinate for at least 20 minutes at room temperature, or refrigerate up to 4 hours.
Make the Peanut Sauce
Make peanut sauce:
In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth. Gradually add warm water until the sauce reaches a pourable consistency. This sauce is essential for the wrap, binding all components together.
Prepare the Asian Slaw
Prepare cabbage slaw:
In a large bowl, combine green cabbage, red cabbage, carrots, bell pepper, scallions, and cilantro. Add lime juice, rice vinegar, sugar, and a pinch of salt. Toss thoroughly and let rest for about 10 minutes so the flavors blend. This slaw provides a crisp, tangy contrast to the rich peanut chicken.
Cook the Chicken
Cook chicken thighs:
Heat a grill pan or skillet over medium-high heat. Lightly oil the pan and cook chicken thighs for 5-7 minutes per side until fully cooked and golden brown. Let rest 5 minutes, then slice thinly.
Assemble the Wraps
Assemble wraps:
Briefly warm tortillas in a dry skillet or microwave to make them pliable. Place each tortilla flat and spread a generous layer of peanut sauce on the bottom. Add a handful of slaw, then sliced chicken. Drizzle additional peanut sauce on top and garnish with extra cilantro and chopped peanuts if desired. Fold like a burrito or roll tightly. Cut in half before serving.