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Thai Chicken Wrap with Crunchy Asian Slaw

Thai Chicken Wrap with Crunchy Asian Slaw

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Thai Chicken Wrap with Crunchy Asian Slaw is a vibrant and flavorful meal that brings together juicy marinated chicken and a refreshing slaw, all wrapped in a soft tortilla. Ideal for lunch or dinner, this dish is quick to prepare in just 40 minutes and can easily be customized to fit your taste preferences. The savory and sweet elements, paired with crisp vegetables, make these wraps not only satisfying but also nutritious. Perfect for family dinners or casual gatherings, the Thai Chicken Wrap is sure to impress.

Ingredients

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  • 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
  • 12 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
  • Extra cilantro and chopped peanuts for garnish (optional)

Instructions

  1. Marinate the chicken thighs in soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes for at least 15 minutes.
  2. Cook the marinated chicken in a skillet over medium heat for 6–7 minutes per side until fully cooked. Slice into strips.
  3. Whisk together the peanut sauce ingredients until smooth.
  4. Combine slaw ingredients in a bowl and toss well.
  5. Assemble wraps: layer sliced chicken, slaw, and drizzle of peanut sauce on tortillas; roll tightly and serve.

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