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Thai Chicken Wrap with Crunchy Asian Slaw Recipe

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★★★★★

4.3 from 61 reviews

This Thai Chicken Wrap with Crunchy Asian Slaw is a flavorful and vibrant meal featuring juicy marinated chicken thighs, a tangy and creamy peanut sauce, and a crisp colorful slaw. Wrapped in soft tortillas, these wraps offer a perfect balance of savory, sweet, spicy, and fresh elements for a quick and satisfying dinner or lunch.

Ingredients

Scale

For the Chicken Marinade

  • 1 lb boneless skinless chicken thighs (can substitute chicken breast, but thighs stay juicier)
  • 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 heat)

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 sauce to desired consistency)

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 Assembly

  • 4 large flour tortillas or flatbreads (low-carb or gluten-free options can be used)
  • Extra cilantro, 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. Add the chicken thighs and toss to coat evenly. Let marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator to enhance the flavor.
  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. Gradually add 1–2 tablespoons of warm water until the sauce reaches a pourable consistency. This sauce is essential for tying the wrap together with rich, tangy flavor.
  3. Prepare the Asian Slaw: In a large bowl, mix shredded green cabbage, shredded red cabbage, julienned carrots, thinly sliced red bell pepper, scallions, and chopped cilantro. Add lime juice, rice vinegar, sugar, and a pinch of salt. Toss everything thoroughly and let it sit for about 10 minutes to meld the flavors and soften the vegetables slightly.
  4. Cook the Chicken: Heat a grill pan or skillet over medium-high heat with a drizzle of oil. Cook the marinated chicken thighs for 5 to 7 minutes per side, or until they are cooked through and have a nice brown crust. Remove from heat and let the chicken rest for 5 minutes before slicing thinly to keep it juicy.
  5. Assemble the Wraps: Warm the tortillas briefly in a dry skillet or microwave to make them pliable. Lay each tortilla flat and spread a generous spoonful of peanut sauce over the bottom third. Add a handful of the prepared Asian slaw, then layer sliced chicken on top. Drizzle a little more peanut sauce over the chicken and garnish with extra cilantro and chopped peanuts if desired. Fold the tortilla like a burrito or roll tightly as a wrap and slice in half to serve.

Notes

  • Marinate the chicken for longer (up to 4 hours) to enhance the flavor deeply.
  • The peanut sauce can be adjusted for thickness by adding more or less warm water.
  • Use gluten-free or low-carb tortillas if dietary restrictions require.
  • To make it spicier, add more chili flakes to the marinade or some sriracha to the peanut sauce.
  • For a vegetarian version, substitute chicken with grilled tofu or tempeh.
  • Extra chopped peanuts add a nice crunch and texture contrast when garnishing.

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

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