Description
This Thai Chicken Wrap with Crunchy Asian Slaw is a vibrant and flavorful meal combining juicy marinated chicken thighs, a rich and creamy peanut sauce, and a refreshing, crisp Asian slaw. Wrapped in soft tortillas, this dish is perfect for a satisfying lunch or light dinner, delivering a delightful balance of textures and bold Thai-inspired flavors.
Ingredients
For the Chicken
- 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)
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)
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 Assembling the Wraps
- 4 large flour tortillas or flatbreads (low-carb or gluten-free optional)
- Extra cilantro and chopped peanuts for garnish (optional)
Instructions
- Marinate the Chicken: Whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes in a bowl. Add 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 tenderize and enhance flavor.
- 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 thoroughly until smooth and creamy. Add warm water gradually to thin the sauce to a pourable consistency suitable for drizzling.
- Prepare the Asian Slaw: In a large bowl, combine 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 well and let the slaw sit for about 10 minutes to allow flavors to meld and develop crispness.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat and add a drizzle of oil. Cook the marinated chicken thighs for 5 to 7 minutes on each side until fully cooked through and beautifully browned with a good sear. Remove from heat and let rest for 5 minutes before slicing thinly to retain juiciness.
- Assemble the Wraps: Warm tortillas briefly in a dry skillet or microwave to make them pliable. On each tortilla, spread a generous spoonful of peanut sauce at the bottom. Add a layer of the crunchy Asian slaw, followed by the sliced chicken. Drizzle additional peanut sauce on top and garnish with extra cilantro and chopped peanuts if desired. Fold or roll tightly, then slice in half to serve.
Notes
- Marinate the chicken longer (up to 4 hours) for deeper flavor and tenderness.
- If preferred, shredded cooked chicken (rotisserie or poached) can be used instead of grilling.
- Use gluten-free or low-carb tortillas as alternatives to regular flour tortillas if dietary needs require.
- The peanut sauce can be adjusted in sweetness or consistency by tweaking honey or water amounts.
- For faster slaw prep, a mandoline slicer or food processor is helpful.
- Chili flakes in the marinade are optional; omit or adjust to control heat.
