Print

Thai Chicken Wrap with Crunchy Asian Slaw Recipe

Print Recipe

★★★★★

4.4 from 148 reviews

This Thai Chicken Wrap with Crunchy Asian Slaw combines tender marinated chicken thighs grilled to perfection with a vibrant, refreshing slaw and a rich, creamy peanut sauce. Wrapped in soft tortillas, this dish offers a perfect balance of savory, tangy, and slightly sweet flavors for a satisfying and flavorful meal.

Ingredients

Scale

Chicken Marinade

  • 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)

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 sauce)

Asian Slaw

  • 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

Wrap Assembly

  • 4 large flour tortillas or flatbreads (low-carb or gluten-free optional)
  • Extra cilantro and chopped peanuts for garnish (optional)

Instructions

  1. Marinate the Chicken: Whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes in a bowl. Add the chicken thighs and toss to coat completely. Let this marinate for at least 20 minutes at room temperature or up to 4 hours in the refrigerator to infuse flavor.
  2. Make the Peanut Sauce: In a small bowl, combine creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated fresh ginger. Whisk thoroughly until the mixture is smooth and creamy. Gradually add 1 to 2 tablespoons of warm water to thin the sauce to a pourable consistency. This sauce is essential as it ties all the components of the wrap together.
  3. Prepare the Asian Slaw: In a large mixing bowl, toss the shredded green and red cabbage, julienned carrots, sliced red bell pepper, scallions, and chopped cilantro. Add lime juice, rice vinegar, sugar, and a pinch of salt. Mix well and let it sit for about 10 minutes to allow the flavors to meld and the slaw to soften slightly while maintaining crunch.
  4. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Add a small drizzle of oil to prevent sticking. Cook the marinated chicken thighs for 5 to 7 minutes on each side or until they are cooked through and nicely browned. Remove the chicken and let it rest for 5 minutes before slicing thinly to retain juiciness.
  5. Assemble the Wraps: Warm the tortillas briefly in a dry skillet or microwave for flexibility. Lay each tortilla flat and spread a generous spoonful of peanut sauce on the bottom third. Layer with a handful of the prepared Asian slaw, followed by slices of the cooked chicken. Drizzle additional peanut sauce on top and garnish with extra cilantro and chopped peanuts if desired. Fold like a burrito or roll tightly like a wrap, then slice in half to serve.

Notes

  • Chicken thighs are preferred for juiciness but chicken breast can be used as a leaner alternative.
  • Adjust chili flakes to your heat preference or omit for a milder wrap.
  • For gluten-free option, use gluten-free soy sauce and tortillas.
  • The peanut sauce can be made ahead and stored refrigerated for up to 3 days.
  • Warming tortillas prevents cracking and helps with rolling.
  • Extra chopped peanuts add a nice crunch and texture contrast.

Keywords: Thai chicken wrap, Asian slaw, peanut sauce, grilled chicken, healthy wraps, Asian-inspired lunch

Find it online: https://todayfoodrecipe.com/thai-chicken-wrap-with-crunchy-asian-slaw-recipe/