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Thai Chicken Wrap with Crunchy Asian Slaw

Thai Chicken Wrap with Crunchy Asian Slaw
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A quick and healthy wrap bursting with Thai-inspired flavors: savory marinated chicken, a creamy peanut sauce, and a vibrant, crunchy slaw.

  • Author: Daniel Carter
  • Prep Time: 25 min
  • Cook Time: 15 min
  • Total Time: 40 min
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling/Pan-Frying
  • Cuisine: Thai-Inspired

Ingredients

Scale

1 lb boneless, skinless chicken thighs
2 tablespoons soy sauce alternative
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 alternative
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
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup julienned carrots
½ red bell pepper, thinly sliced
2 scallions, sliced
¼ cup chopped cilantro
1 tablespoon lime juice
1 tablespoon rice vinegar
1 teaspoon sugar
Salt to taste
4 large flour tortillas
Extra cilantro and chopped peanuts for garnish (optional)

Instructions

  1. Marinate the Chicken: Combine soy sauce alternative, 1 tbsp sesame oil, 1 tbsp lime juice, garlic powder, ground ginger, and chili flakes. Coat chicken and let marinate for 15+ minutes.
  2. Make the Peanut Sauce: Whisk peanut butter, 2 tbsp soy sauce alternative, honey, 1 tbsp rice vinegar, 1 tsp sesame oil, minced garlic, and fresh ginger. Thin with warm water to desired consistency.
  3. Prepare the Asian Slaw: Toss cabbages, carrots, bell pepper, scallions, and cilantro with 1 tbsp lime juice, 1 tbsp rice vinegar, sugar, and salt.
  4. Cook the Chicken: Grill or pan-sear chicken over medium-high heat for 5-7 minutes per side until cooked. Rest, then slice.
  5. Assemble the Wraps: Warm tortillas. Spread with peanut sauce, top with slaw and sliced chicken. Drizzle with extra sauce, garnish, roll up, and serve.

Notes

  • Chicken thighs are recommended for juiciness, but chicken breast or shrimp work well.
  • For meal prep, store slaw, sauce, and cooked chicken separately for up to 3 days.
  • To make gluten-free, use tamari and gluten-free wraps.
  • For a nut-free sauce, substitute peanut butter with tahini.

Nutrition

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