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Thai Chicken Wrap with Crunchy Asian Slaw

Thai Chicken Wrap with Crunchy Asian Slaw for a Fresh Twist

Enjoy a Thai Chicken Wrap with Crunchy Asian Slaw that brings vibrant street food flavors to your kitchen.
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Prep Time 20 minutes
Cook Time 15 minutes
Marination Time 20 minutes
Total Time 55 minutes
Servings: 4 wraps
Course: Snacks
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 1 lb Chicken Thighs The moist and flavorful protein essential for this Thai Chicken Wrap.
  • 2 tbsp Soy Sauce Adds umami and saltiness; use tamari for gluten-free options.
  • 2 tbsp Sesame Oil Provides a nutty flavor.
  • 1 tbsp Lime Juice Balances flavors with a pop of acidity.
  • 1 tsp Garlic Powder Deepens the flavor profile.
  • 1 tsp Ground Ginger Imparts warmth and a hint of spice.
  • ½ tsp Chili Flakes Optional; sprinkle in for an extra kick.
Peanut Sauce
  • ⅓ cup Peanut Butter The creamy heart of your sauce.
  • 1 tbsp Honey Adds a touch of sweetness.
  • 1 tbsp Rice Vinegar Introduces tanginess.
  • 1 clove Minced Garlic Freshens up the sauce.
  • 1 tsp Fresh Ginger Grated Brightens up the combination.
  • 1-2 tbsp Warm Water Adjusts the sauce thickness.
Slaw
  • 2 cups Shredded Green Cabbage Forms the crunchy base.
  • 1 cup Shredded Red Cabbage Adds vibrant color.
  • 1 cup Julienned Carrots Introduces sweetness.
  • ½ Red Bell Pepper (sliced) Brings additional sweetness.
  • 2 Scallions (sliced) Adds freshness.
  • ¼ cup Cilantro (chopped) Brightens your slaw.
  • 1 tbsp Lime Juice Gives a zesty lift.
  • 1 tbsp Rice Vinegar Enhances the tangy flavor.
  • 1 tsp Sugar Balances acidity.
  • Salt Essential for enhancing flavors.
For Assembling
  • 4 large Flour Tortillas or Flatbreads Opt for gluten-free if needed.
  • Extra Cilantro & Chopped Peanuts Optional garnishes.

Equipment

  • Mixing Bowl
  • grill pan
  • Skillet
  • cutting board

Method
 

Preparation Steps
  1. In a bowl, whisk together soy sauce, 1 tablespoon of sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes. Marinate the chicken thighs for at least 20 minutes.
  2. Mix peanut butter, soy sauce, honey, rice vinegar, remaining sesame oil, minced garlic, and fresh ginger until smooth. Add warm water to adjust thickness.
  3. Combine shredded green and red cabbage, julienned carrots, sliced red bell pepper, scallions, and cilantro. Drizzle with lime juice, rice vinegar, sugar, and salt. Toss and let sit for 10 minutes.
  4. Heat a grill pan over medium-high heat. Sear marinated chicken thighs for 5-7 minutes on each side until golden brown and cooked through. Let rest before slicing.
  5. Warm tortillas in a skillet. Spread peanut sauce on each, layer sliced chicken and crunchy slaw, and roll tightly. Slice and serve.

Nutrition

Serving: 1wrapCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 70mgIron: 3mg

Notes

For meal prep, store chicken, slaw, and sauce separately. Assemble just before serving for freshness.

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