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Thai Chicken Wrap with Crunchy Asian Slaw

Thai Chicken Wrap with Crunchy Asian Slaw for Fresh Flavor

This Thai Chicken Wrap with Crunchy Asian Slaw is a quick and healthy meal bursting with fresh flavors and textures.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 55 minutes
Servings: 2 wraps
Course: Snacks
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 500 grams Chicken Thighs Substitute with chicken breast for a leaner option.
  • 4 tablespoons Soy Sauce Opt for low-sodium variety to reduce salt intake.
  • 2 tablespoons Sesame Oil Can be substituted with olive oil if needed.
  • 2 tablespoons Lime Juice Lemon juice can be used as an alternative.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for stronger flavor.
  • 1 teaspoon Ground Ginger Fresh ginger is an excellent alternative.
  • 1/2 teaspoon Chili Flakes Optional heat; substitute with Sriracha for spicier kick.
For the Peanut Sauce
  • 1/2 cup Creamy Peanut Butter Almond butter can be used for a nut-free version.
  • 2 tablespoons Honey Brown sugar serves as a substitute for vegans.
  • 2 tablespoons Rice Vinegar Apple cider vinegar is an effective alternative.
For the Asian Slaw
  • 2 cups Shredded Cabbage Pre-packaged mix can save preparation time.
  • 1 cup Carrots Substitute with radishes if preferred.
  • 1 medium Bell Pepper Can be replaced with another mild vegetable.
  • 2 stalks Scallions Chives can be used as an alternative.
  • 1/4 cup Cilantro Can be omitted if not favored.
  • 1 teaspoon Sugar Honey or agave syrup can substitute.
Wrap Assembly
  • 4 pieces Tortillas/Flatbreads Gluten-free options are available.
  • 1/4 cup Peanuts Optional garnish that adds crunch.

Equipment

  • Medium Bowl
  • large mixing bowl
  • Skillet or grill
  • whisk

Method
 

Step-by-Step Instructions
  1. Marinate the chicken by whisking together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Coat chicken thighs evenly, cover, and refrigerate for at least 20 minutes.
  2. Prepare the peanut sauce by mixing peanut butter, soy sauce, honey, rice vinegar, minced garlic, and fresh ginger in a bowl. Add warm water gradually until smooth.
  3. Make the Asian slaw by tossing shredded cabbage, carrots, bell pepper, scallions, and cilantro in a bowl. Drizzle with lime juice, rice vinegar, sugar, and salt, then let sit for 10 minutes.
  4. Cook the chicken in a preheated skillet or grill for 5-7 minutes on each side until cooked through. Let rest before slicing.
  5. Assemble wraps by warming tortillas, spreading peanut sauce, adding slaw and chicken, and rolling tightly. Cut in half to serve.

Nutrition

Serving: 1wrapCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gCholesterol: 75mgSodium: 800mgPotassium: 450mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

Marinate chicken for up to 1 hour ideally. Adjust sauce consistency as needed and warm tortillas for easy wrapping.

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