Why Make This Recipe
Thai Chicken Wrap with Crunchy Asian Slaw is a perfect dish for anyone looking for something fresh and vibrant! It combines juicy marinated chicken with a crunchy and colorful slaw, all wrapped up in a soft tortilla or flatbread. This meal is not only delicious, but it’s also quick to prepare and packed with flavor. Whether you’re making it for a family dinner or a quick lunch, this wrap pleases all ages.
How to Make Thai Chicken Wrap with Crunchy Asian Slaw
Ingredients:
- 1 lb boneless (skinless) chicken thighs (you can also use 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)
- 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 out sauce to desired consistency)
- 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 (you can use low-carb or gluten-free if preferred)
- Extra cilantro and chopped peanuts for garnish (optional)
Directions:
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Marinate the Chicken: In a bowl, mix 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken and let it marinate for at least 30 minutes.
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Make the Peanut Sauce: In another bowl, whisk together peanut butter, 2 tablespoons soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated fresh ginger, and warm water. Adjust the water to get your desired sauce consistency.
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Prepare the Asian Slaw: In a large bowl, combine shredded green and red cabbage, julienned carrots, thinly sliced red bell pepper, scallions, chopped cilantro, lime juice, rice vinegar, sugar, and salt. Toss everything together until well mixed.
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Cook the Chicken: Heat a pan over medium heat. Add the marinated chicken and cook until it’s done, about 6-8 minutes on each side. Remove from heat and slice into strips.
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Assemble the Wraps: Lay a tortilla or flatbread on a plate. Spread some peanut sauce on it, add a portion of the crunchy Asian slaw and some slices of chicken. Roll the tortilla tightly and cut in half if desired.
How to Serve Thai Chicken Wrap with Crunchy Asian Slaw
Serve these wraps with extra peanut sauce on the side for dipping. You can also add more fresh cilantro or chopped peanuts on top for added flavor and texture.
How to Store Thai Chicken Wrap with Crunchy Asian Slaw
If you have leftovers, store the chicken, slaw, and peanut sauce separately in airtight containers in the fridge. This will ensure everything stays fresh and crisp. You can reheat the chicken before serving the wraps again, but assembled wraps are best eaten fresh.
Tips to Make Thai Chicken Wrap with Crunchy Asian Slaw
- Marinate Longer: For even more flavor, let the chicken marinate longer, ideally a few hours or overnight.
- Vegetarian Option: Substitute the chicken with firm tofu for a vegetarian version.
- Use Whole Wheat Tortillas: For a healthier option, consider using whole wheat tortillas or flatbreads.
Variation
You can switch up the vegetables in the slaw based on what you have. Try adding sliced cucumbers or radishes for a different crunch.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs will stay juicier and more flavorful.
2. Can I make this wrap in advance?
It’s best to prepare the components separately and assemble them when ready to eat to keep everything fresh and crunchy.
3. What can I use instead of peanut butter?
If you have a nut allergy, you can use sun butter or tahini as a substitute for peanut butter in the sauce.
Thai Chicken Wrap with Crunchy Asian Slaw
Ingredients
Method
- In a bowl, mix 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken and let it marinate for at least 30 minutes.
- In another bowl, whisk together peanut butter, 2 tablespoons soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated fresh ginger, and warm water. Adjust the water to get your desired sauce consistency.
- In a large bowl, combine shredded green and red cabbage, julienned carrots, thinly sliced red bell pepper, scallions, chopped cilantro, lime juice, rice vinegar, sugar, and salt. Toss everything together until well mixed.
- Heat a pan over medium heat. Add the marinated chicken and cook until it’s done, about 6-8 minutes on each side. Remove from heat and slice into strips.
- Lay a tortilla or flatbread on a plate. Spread some peanut sauce on it, add a portion of the crunchy Asian slaw and some slices of chicken. Roll the tortilla tightly and cut in half if desired.