Name: Thai Chicken Wrap with Crunchy Asian Slaw Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 lb boneless, skinless chicken thighs (can substitute 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); 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 sauce); 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 optional); Extra cilantro and chopped peanuts for garnish (optional)

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Introduction

These Thai Chicken Wraps with Crunchy Asian Slaw combine juicy marinated chicken, vibrant slaw, and a creamy peanut sauce for a refreshing and flavorful meal. Perfect for lunch or a light dinner, they offer a delightful balance of textures and tastes.

A close-up view of a grilled chicken wrap cut in half and stacked on a white plate, placed on a white marbled surface. The wrap has three main layers: a soft, lightly toasted tortilla on the outside, inside it has bright green lettuce, thin orange carrot strips, and vivid purple cabbage mixed with red bell pepper slices, topped with fresh green cilantro leaves. In the center, grilled chicken pieces have a golden-brown sear and are coated with a creamy, light brown peanut sauce that slightly drips out. Scattered around the wrap are crushed peanuts and cilantro leaves adding texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless skinless chicken thighs (or chicken breast for a leaner option)
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 sauce)
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 (use low-carb or gluten-free if preferred)
Extra cilantro and chopped peanuts for garnish (optional)

Instructions

Step 1: In a bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken thighs and toss to coat. Marinate for at least 20 minutes at room temperature or up to 4 hours in the fridge.
Step 2: In a small bowl, combine peanut butter, 2 tablespoons soy sauce, honey, rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger. Whisk until smooth. Gradually add warm water until the sauce reaches a pourable consistency.
Step 3: In a large bowl, toss together green cabbage, red cabbage, carrots, red bell pepper, scallions, and cilantro. Add lime juice, rice vinegar, sugar, and a pinch of salt. Mix well and let sit for about 10 minutes to meld flavors.
Step 4: Heat a grill pan or skillet over medium-high heat with a drizzle of oil. Cook the chicken thighs for 5–7 minutes per side until browned and cooked through. Let rest for 5 minutes, then slice thinly.
Step 5: Warm tortillas briefly to make them pliable. Spread a spoonful of peanut sauce on each tortilla, add a layer of slaw, then sliced chicken. Drizzle more peanut sauce on top and garnish with cilantro and peanuts if desired.
Step 6: Fold or roll the wraps tightly. Slice in half and serve immediately.

Tips & Variations

For extra heat, add more chili flakes or a splash of sriracha to the peanut sauce.
Replace chicken thighs with grilled shrimp or tofu for a different protein option.
To make the slaw crunchier, prepare it an hour ahead and keep it chilled for better flavor development.
Use gluten-free soy sauce or tamari to keep this dish gluten-free.

Storage

Store leftover chicken, slaw, and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave. Assemble wraps fresh to keep the tortillas from becoming soggy.

How to Serve

A close-up view of a wrap cut in half, showing four main layers inside a soft, light beige tortilla. The first inner layer is grilled chicken pieces with a shiny, slightly charred brown crust. The second layer is a smooth, creamy light brown sauce that coats the chicken. The third layer consists of colorful shredded vegetables including bright purple cabbage, green lettuce, thin orange carrot strips, and small red bell pepper slices, creating a mix of textures and fresh colors. The wrap is placed on a white plate with scattered chopped peanuts and fresh green cilantro on top, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well but may be less juicy. Marinating well and avoiding overcooking will help keep it tender.

How can I make this recipe vegan?

Substitute chicken with firm tofu or tempeh and use a vegan peanut butter sauce. Ensure soy sauce is vegan-friendly and consider adding extra vegetables to boost flavor.