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 (or breasts for 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); 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 as needed); 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)

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Introduction

This Thai Chicken Wrap with Crunchy Asian Slaw offers a perfect balance of juicy marinated chicken, creamy peanut sauce, and vibrant, crisp vegetables. It’s a flavorful, satisfying meal that’s quick to prepare and ideal for lunch or a light dinner.

The image shows two halves of a wrap placed on a white plate with a white marbled texture underneath. Each wrap is made of a light brown tortilla and filled with three visible layers: the innermost layer has grilled chicken pieces with a golden-brown char, the middle layer contains a creamy peanut or sauce that looks smooth and light brown, and the outer layer is a mix of colorful fresh vegetables including shredded purple cabbage, green lettuce, orange carrot, and red bell pepper strips. There are small chopped peanuts and green cilantro leaves sprinkled on and around the wraps for garnish. The textures range from soft tortilla to crunchy vegetables and tender chicken, making the wrap look fresh and appetizing. 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 (for marinade)
1 tablespoon sesame oil (for marinade)
1 tablespoon lime juice (for marinade)
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon chili flakes (optional, for heat)
⅓ cup creamy peanut butter
2 tablespoons soy sauce (for peanut sauce)
1 tablespoon honey
1 tablespoon rice vinegar (for peanut sauce)
1 teaspoon sesame oil (for peanut sauce)
1 clove garlic, minced
1 teaspoon grated fresh ginger
1–2 tablespoons warm water (to thin out peanut 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 (for slaw)
1 tablespoon rice vinegar (for slaw)
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)

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 refrigerator.
Step 2: In a small bowl, combine peanut butter, 2 tablespoons soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until smooth, then add warm water gradually until the sauce is pourable.
Step 3: In a large bowl, toss together green cabbage, red cabbage, carrots, bell pepper, scallions, and cilantro. Add lime juice, rice vinegar, sugar, and a pinch of salt. Mix well and let sit for 10 minutes to blend the 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 5 minutes, then slice thinly.
Step 5: Warm the tortillas briefly to make them pliable. Spread a spoonful of peanut sauce on each tortilla, layer with slaw, then sliced chicken. Drizzle more peanut sauce on top and garnish with extra cilantro and chopped peanuts if desired.
Step 6: Fold the tortillas like a burrito or roll tightly. Slice in half and serve immediately.

Tips & Variations

Use chicken breasts if you prefer leaner meat, but thighs will keep the wrap juicier and more flavorful.
Add a handful of chopped mint or basil to the slaw for an extra burst of freshness.
For a spicier wrap, add more chili flakes or a dash of sriracha to the peanut sauce.
Try gluten-free or low-carb tortillas to suit dietary preferences.
To save time, prepare the peanut sauce and slaw ahead and store in the fridge.

Storage

Store any leftover chicken, slaw, and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat the chicken, warm gently in a skillet or microwave. Assemble wraps fresh before serving to maintain the slaw’s crunch.

How to Serve

A wrap cut in half to show its colorful layers is placed on a white plate. The outer wrap is light brown with slight grill marks. Inside, there are thick pieces of grilled chicken with a golden-brown color, surrounded by a creamy, light brown sauce. Around the chicken and sauce, there is a mix of vegetables including thin, bright orange carrot strips, shredded green and purple cabbage, and slices of red bell pepper. Chopped fresh green herbs and small pieces of peanuts are sprinkled on and around the wrap, adding texture and color. The plate sits 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 store-bought peanut sauce instead of making it?

Yes, store-bought peanut sauce works well and can save time. Just look for one with a creamy texture and balance of sweet, salty, and tangy flavors.

How can I make this wrap vegetarian?

Replace the chicken with grilled tofu or tempeh marinated in the same soy and spice mixture. The peanut sauce and crunchy slaw remain the same, keeping the dish flavorful and satisfying.