Name: Thai Chicken Wrap with Crunchy Asian Slaw Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken thighs; 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); 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); 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 (low-carb or gluten-free optional); Extra cilantro and chopped peanuts for garnish (optional)

Jump to Recipe· 4.3 from 6 reviews

I absolutely love making this Thai Chicken Wrap with Crunchy Asian Slaw Recipe whenever I want a meal that’s vibrant, flavorful, and satisfying all at once. It’s packed with the tangy, sweet, and nutty notes of peanut sauce paired with perfectly seasoned chicken and a crisp slaw that brings the whole wrap to life. I find it to be the perfect balance of textures and tastes, making it one of my go-to dishes for a delicious lunch or a casual dinner that feels special.

Why You’ll Love This Thai Chicken Wrap with Crunchy Asian Slaw Recipe

When I first tried this wrap, what really hooked me was the incredible flavor profile. The peanut sauce is rich and creamy with just the right amount of sweetness and tang, making every bite irresistibly good. Then, there’s the spice from the chili flakes paired with the freshness of lime and ginger that make the chicken sing. The crunchy Asian slaw adds a burst of color and a refreshing crispness that keeps the wrap from feeling too heavy or one-dimensional.

Another reason I adore this recipe is how straightforward it is to make. The ingredients are simple but come together quickly, and even if you aren’t a pro in the kitchen, you’ll find it easy to follow along. Plus, it’s incredibly versatile—perfect for a weeknight meal, a lunch with friends, or even a party where you want to impress everyone with minimal stress. What sets this wrap apart for me is that it feels vibrant and fresh but still deeply comforting and satisfying. It’s just one of those dishes that makes you excited to eat every time.

Ingredients You’ll Need

A white bowl with a soft white tortilla inside, topped with sliced cooked chicken pieces arranged in a row. On top of the chicken is a mix of thin, colorful vegetable strips including orange carrots, green herbs, and purple cabbage, giving a fresh, crunchy look. The background is a white marbled surface, with a gray and white striped cloth on the side and a white plate partly visible in the top right corner. The woman's hand is slightly reaching towards the bowl. photo taken with an iphone --ar 4:5 --v 7

I love how straightforward this Thai Chicken Wrap with Crunchy Asian Slaw Recipe is when it comes to ingredients. Each one plays a crucial role in building layers of flavor, texture, and color that make the dish so irresistible. From the tender, juicy chicken to the crunchy rainbow slaw and creamy peanut sauce, every piece is essential to creating that perfect bite.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Boneless skinless chicken thighs: They stay juicy and tender, giving the wrap incredible flavor and texture.
Soy sauce: Adds savory depth and a slight saltiness that lifts the dish.
Sesame oil: Provides a wonderful nutty aroma that complements the peanut sauce perfectly.
Lime juice: Brings a fresh, zesty brightness that balances richness.
Garlic powder and ground ginger: Spice up the chicken with warming, earthy notes.
Chili flakes (optional): Give a gentle kick of heat for those who love a bit of spice.
Peanut butter: The star ingredient of the sauce, making it creamy and deeply satisfying.
Honey: Adds sweetness that cuts through the savory flavors.
Rice vinegar: Enhances the tanginess in both the sauce and the slaw.
Cabbage (green and red): Offers a vibrant crunch and beautiful color contrast in the slaw.
Carrots, red bell pepper, scallions, and cilantro: Add layers of texture, freshness, and herbal brightness.
Flour tortillas or flatbreads: The soft, warm wrap to hold all those amazing fillings together.
Chopped peanuts (optional): For an extra crunchy garnish that echoes the peanut sauce.

Directions

Step 1: Whisk together the soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes in a bowl. Add the chicken thighs and toss them until well coated. Let them marinate for at least 20 minutes at room temperature or up to 4 hours in your fridge. This step is key for building flavor and tenderness.

Step 2: In a separate small bowl, mix peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated fresh ginger. Whisk everything until it becomes a smooth, luscious sauce. Add warm water one tablespoon at a time until you reach a creamy but pourable consistency. This sauce will bring the whole dish together beautifully.

Step 3: Toss the shredded green cabbage, red cabbage, julienned carrots, thinly sliced red bell pepper, scallions, and chopped cilantro in a large bowl. Add lime juice, rice vinegar, sugar, and a pinch of salt. Mix well and let the slaw sit for about 10 minutes so the flavors meld and the veggies soften slightly without losing their crunch.

Step 4: Heat a grill pan or cast iron skillet over medium-high heat and add a little oil. Cook the marinated chicken thighs for about 5 to 7 minutes on each side until the chicken is cooked through and has a beautiful golden sear. Transfer the chicken to a plate and let it rest for 5 minutes before slicing thinly. Resting keeps the juices locked in.

Step 5: Warm your tortillas briefly in a dry skillet or microwave just until pliable. Spread a generous spoonful of peanut sauce on the bottom of each tortilla. Layer on a handful of the crunchy Asian slaw, then add sliced chicken on top. Drizzle a bit more peanut sauce over the chicken, and garnish with extra cilantro and chopped peanuts if you like.

Step 6: Fold the tortilla like a burrito or roll it tightly into a wrap shape. Slice in half for easier eating and a pretty presentation. Serve immediately to enjoy the contrast of textures and flavors at their best.

Servings and Timing

This Thai Chicken Wrap with Crunchy Asian Slaw Recipe makes about 4 hearty wraps, perfect for a family meal or sharing with friends. The prep time is roughly 25 minutes, allowing you to chop, marinate, and mix everything while the chicken soaks up all those flavors. Cooking takes about 15 minutes, with an additional 5 minutes for resting the chicken. Altogether, you can have this vibrant meal ready in about 40 minutes from start to finish. No resting or cooling time beyond the chicken resting is necessary, but the slaw benefits from sitting for 10 minutes to develop its flavor fully.

How to Serve This Thai Chicken Wrap with Crunchy Asian Slaw Recipe

A close-up view of two soft, white tortillas wrapped around grilled white chicken pieces, purple cabbage shreds, and a bright orange sauce, garnished with chopped green cilantro. In the background, there is a plain white bowl with a light brown sauce and another white bowl filled with more grilled chicken pieces. A sliced lime and some cilantro leaves rest on a white marbled surface near the food. The colors are fresh and inviting, with the textures of the grilled chicken, creamy sauce, and crisp cabbage clearly visible. Photo taken with an iphone --ar 4:5 --v 7

When I serve these wraps, I like to keep the accompaniments light and fresh to complement the rich peanut sauce and zesty slaw. A simple side of steamed jasmine rice or a crisp cucumber salad helps balance the meal and adds another cool texture alongside the wraps. If I’m hosting, I often put out small bowls of extra peanut sauce and chopped peanuts so everyone can customize their wraps just the way they like.

For garnishing, sprinkling some fresh cilantro and crushed peanuts over the wraps just before serving adds a burst of color as well as a delightful crunch. I also love wrapping these up individually in parchment paper and sliced in halves for a casual party platter that’s both attractive and mess-free. These wraps are fantastic served warm or at room temperature, which makes them perfect for packing into lunches too.

When it comes to drinks, a chilled Thai iced tea or a crisp, citrusy white wine like a Sauvignon Blanc pairs wonderfully with the bright, nutty flavors of the wrap. For a non-alcoholic option, sparkling water with a squeeze of lime cleanses the palate and keeps things refreshing. This dish really shines at family dinners, casual get-togethers, or even as a vibrant weeknight meal to break up your routine.

Variations

I love experimenting with this Thai Chicken Wrap with Crunchy Asian Slaw Recipe to keep things interesting. If you want to switch up the protein, grilled shrimp or crispy tofu work beautifully, too—and they soak up the sauce just as well. For a gluten-free option, simply swap out the flour tortillas for rice paper wraps or gluten-free flatbreads, which gives a slightly different but equally delicious texture.

If you’re vegan or dairy-free, no worries—just use tofu or tempeh for the chicken and make sure your peanut butter and soy sauce are free of any animal products or gluten if needed. You can swap honey for maple syrup or agave nectar in the peanut sauce to keep it plant-based and still maintain that lovely sweetness and balance.

For a different flavor twist, try adding fresh mint or basil to the slaw for an herbal lift, or include a splash of fish sauce in the marinade for deeper umami notes if you’re not vegan. Cooking the chicken on an outdoor grill infuses a wonderful smoky quality that I think takes this wrap to another level—perfect for summer cookouts!

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing the chicken, peanut sauce, and slaw separately in airtight containers to keep everything tasting fresh. The chicken can be kept in the refrigerator for up to 3 days without losing its juicy texture. The slaw holds up best if you keep it chilled and mixed just before serving to maintain its crispness.

Freezing

This wrap is best enjoyed fresh, but you can freeze the cooked chicken on its own—just place it in a freezer-safe container or heavy-duty bag. It will keep well for up to 2 months. I don’t recommend freezing the slaw or the assembled wrap as the veggies and sauces don’t hold their texture well once thawed.

Reheating

To reheat, gently warm the chicken in a skillet over low heat or in the microwave until heated through—avoid overheating or microwaving for long periods to keep it tender. The peanut sauce is best served at room temperature or slightly warmed, but I usually drizzle it fresh after reheating the chicken. The slaw should be served cold or at room temperature to preserve its crunch, so I don’t recommend reheating it.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works fine, but I prefer thighs because they stay juicier and more flavorful when cooked. If you use breast, watch the cooking time carefully so it doesn’t dry out.

Is this wrap gluten-free?

To make it gluten-free, you’ll want to use tamari or a gluten-free soy sauce and swap out the flour tortillas for gluten-free flatbreads or rice paper wraps. The rest of the ingredients are naturally gluten-free.

How spicy is this recipe? Can I adjust the heat?

The heat level is mild by default with optional chili flakes. You can easily increase the spice by adding more chili flakes or fresh chopped chilies, or reduce it by leaving them out completely.

Can I prepare this recipe in advance?

You can definitely marinate the chicken and prepare the slaw and peanut sauce a few hours ahead, which makes assembly quick and easy when you’re ready to eat. I recommend waiting to assemble the wraps until just before serving to keep everything fresh.

What can I use instead of peanut butter if I have an allergy?

Sunflower seed butter or almond butter can be good alternatives, but keep in mind the flavor will be slightly different. You might need to adjust the sweetness and saltiness a bit to balance the sauce.

Conclusion

I hope you give this Thai Chicken Wrap with Crunchy Asian Slaw Recipe a try because it has quickly become one of my absolute favorites. It’s fresh, flavorful, and so satisfying that it never feels like just another wrap. Whether you’re cooking for yourself or feeding a crowd, it’s sure to impress with its bright flavors and irresistible textures. Trust me—you’re going to want to keep this recipe in your regular rotation!