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Thai Chicken Wrap with Creamy Peanut Sauce and Asian Slaw Recipe

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★★★★★

4.8 from 80 reviews

This Thai Chicken Wrap features juicy marinated chicken thighs grilled to perfection, served with a vibrant Asian slaw and an addictive creamy peanut sauce wrapped in soft flour tortillas. It’s a fresh, flavorful meal combining savory, tangy, and spicy notes with crunchy vegetables, perfect for a quick lunch or a light dinner.

Ingredients

Scale

For the Chicken

  • 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)

For the 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 out sauce

For the 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

For Assembling the Wraps

  • 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 chicken thighs and toss to coat. Marinate for at least 20 minutes at room temperature or up to 4 hours in the fridge to intensify flavor and tenderize the chicken.
  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 until smooth. Add warm water gradually until the sauce is pourable. This rich, flavorful sauce will tie the whole wrap together.
  3. Prepare the Asian Slaw: In a large bowl, toss 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 sit for about 10 minutes to marry the flavors and soften the vegetables slightly.
  4. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Add a drizzle of oil, then cook the chicken thighs for 5–7 minutes per side until browned and cooked through. Let the chicken rest 5 minutes before slicing thinly. Alternatively, shredded rotisserie or poached chicken can be used.
  5. Assemble the Wraps: Warm tortillas briefly to make them pliable. Lay each flat and spread a generous spoonful of peanut sauce at the bottom. Add a layer of Asian slaw, followed by sliced chicken. Drizzle with more peanut sauce and garnish with extra cilantro and chopped peanuts if desired. Fold or roll the wraps tightly and slice in half to serve.

Notes

  • Marinate the chicken for longer to enhance flavor and tenderness.
  • Adjust the peanut sauce thickness by adding warm water as needed.
  • For a lighter option, use chicken breast instead of thighs.
  • Substitute gluten-free tortillas for a gluten-free wrap.
  • The chili flakes are optional, add them according to your heat preference.
  • The wrap can be assembled ahead and wrapped tightly in foil for a packed lunch.

Keywords: Thai chicken wrap, peanut sauce wrap, Asian slaw wrap, grilled chicken, easy Thai recipe

Find it online: https://dailysimplerecipe.com/thai-chicken-wrap-with-creamy-peanut-sauce-and-asian-slaw-recipe/