Name: Thai Chicken Wrap with Creamy Peanut Sauce and Asian Slaw Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 lb boneless skinless chicken thighs; 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 out 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

This Thai Chicken Wrap is a vibrant and flavorful meal combining juicy marinated chicken, crunchy Asian slaw, and a creamy, addictive peanut sauce. It’s a perfect balance of sweet, tangy, and spicy elements wrapped in a soft tortilla for an easy, delicious lunch or dinner.

A close-up of a wrap cut in half and stacked on a white plate, the outer wrap is soft and light beige with some brown grilled marks. Inside the wrap, there are several layers: the innermost layer is grilled chicken pieces with a golden brown sear, surrounded by a thick creamy tan sauce. Around the chicken and sauce, there is a colorful mixture of fresh shredded vegetables including bright orange carrots, red bell pepper strips, and purple cabbage, with some green leafy herbs scattered inside and on the plate. Small peanut pieces and cilantro leaves are sprinkled on and around the wrap, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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
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)

Instructions

Step 1: In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add 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, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until smooth. Add warm water gradually until the sauce is pourable.
Step 3: In a large bowl, toss green and 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 10 minutes.
Step 4: Heat a grill pan or skillet over medium-high heat with a drizzle of oil. Cook 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 in a dry skillet or microwave. Spread a spoonful of peanut sauce on each tortilla, layer with slaw, then sliced chicken. Drizzle more peanut sauce on top and garnish with cilantro and chopped peanuts if desired.
Step 6: Fold the wraps like a burrito or roll them tightly. Slice in half and serve immediately.

Tips & Variations

Marinate the chicken longer for deeper flavor and tenderness.
Use rotisserie chicken or poach and shred the chicken for a quicker alternative.
Swap flour tortillas for lettuce wraps for a low-carb option.
Add sliced cucumber or bean sprouts to the slaw for extra crunch.
Adjust chili flakes or add sriracha to the peanut sauce for more heat.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Keep peanut sauce refrigerated in a sealed jar for up to a week. Reheat chicken gently in a skillet or microwave. Assemble wraps just before eating to keep tortillas from becoming soggy.

How to Serve

A wrap cut in half and placed on a white plate, resting on a white marbled surface, shows three main layers: the outer white tortilla with light toasted marks, an inner layer of grilled chicken pieces that are brown with charred edges, and a colorful mix of shredded purple cabbage, orange carrots, green lettuce, and red bell peppers. A creamy light brown sauce is drizzled over the chicken and vegetables inside the wrap. Chopped peanuts and green herbs are scattered on top of the wrap and around the plate, adding texture and color contrast. 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 can dry out more easily. Marinate longer and watch the cooking time carefully to keep it juicy.

Is there a vegan substitute for the chicken?

To make this wrap vegan, substitute the chicken with grilled tofu, tempeh, or roasted mushrooms and ensure the peanut sauce ingredients are vegan-friendly.