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Thai Chicken Wrap with Crunchy Asian Slaw Recipe

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★★★★★

5 from 65 reviews

This Thai Chicken Wrap with Crunchy Asian Slaw is a vibrant and flavorful dish featuring juicy marinated chicken thighs grilled to perfection, paired with a refreshing cabbage slaw and a creamy, addictive peanut sauce. Wrapped in soft tortillas, this recipe balances sweet, savory, tangy, and spicy notes for a delightful handheld meal perfect for lunch or dinner.

Ingredients

Scale

Chicken Marinade

  • 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)

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 as needed)

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

To Assemble

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

Instructions

  1. Marinate the Chicken: In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes if using. Add the chicken thighs and toss until evenly coated. Allow the chicken to marinate at least 20 minutes at room temperature or up to 4 hours in the refrigerator for deeper flavor infusion.
  2. Make the Peanut Sauce: Combine creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated fresh ginger in a small bowl. Whisk thoroughly until smooth. Add warm water gradually to achieve a pourable consistency. This sauce is key for binding the wrap components and adding rich flavor.
  3. Prepare the Asian Slaw: In a large mixing bowl, toss the green cabbage, 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 the slaw sit for about 10 minutes to meld the flavors and soften slightly while retaining crunch.
  4. Cook the Chicken: Heat a grill pan or skillet over medium-high heat and add a small drizzle of oil. Cook the marinated chicken thighs for 5–7 minutes per side until fully cooked through and lightly charred. Remove from heat and let rest for 5 minutes to allow juices to redistribute, then slice thinly.
  5. Assemble the Wraps: Warm the tortillas briefly in a dry skillet or microwave until flexible. Lay each tortilla flat, spread a generous spoonful of the peanut sauce on the bottom third, then layer with a handful of prepared Asian slaw. Add sliced chicken on top, drizzle with more peanut sauce, and garnish with extra cilantro and chopped peanuts if desired. Fold the sides and roll tightly like a burrito. Slice in half and serve immediately.

Notes

  • You can substitute chicken thighs with chicken breasts, but thighs tend to be juicier and more flavorful.
  • The chili flakes in the marinade are optional; omit if you prefer a milder wrap.
  • Adjust the amount of warm water in the peanut sauce to reach your preferred drizzle consistency.
  • For gluten-free options, use gluten-free soy sauce and tortillas.
  • This wrap can be served cold or at room temperature, making it great for meal prep.

Keywords: Thai chicken wrap, Asian slaw wrap, peanut chicken wrap, grilled chicken tortilla, Thai peanut sauce, healthy chicken wraps

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