Go Back
–+ servings
Thai Chicken Wrap with Crunchy Asian Slaw

Thai Chicken Wrap with Crunchy Asian Slaw You’ll Crave Daily

A delicious Thai Chicken Wrap with Crunchy Asian Slaw, perfect for a fresh and flavorful meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 55 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs Juicy and flavorful; substitute with chicken breasts for a leaner option.
  • 1/4 cup Soy Sauce Gluten-free tamari works for gluten-free option.
  • 2 tablespoons Sesame Oil Provides a nutty flavor; can substitute with neutral oil.
  • 2 tablespoons Lime Juice Fresh limes are best.
  • 1 teaspoon Garlic Powder Fresh garlic can also be used.
  • 1 teaspoon Ground Ginger Fresh ginger is an alternative.
  • 1/2 teaspoon Chili Flakes Adjust for heat preference.
For the Peanut Sauce
  • 1/2 cup Creamy Peanut Butter Almond butter can be used for a different flavor.
  • 2 tablespoons Honey Maple syrup is a good vegan substitute.
  • 2 tablespoons Rice Vinegar Apple cider vinegar is a substitute.
For the Crunchy Slaw
  • 2 cups Shredded Green & Red Cabbage Mix with other seasonal veggies for variety.
  • 1 cup Carrots Sliced radishes can be used instead.
  • 1 cup Bell Pepper Any variety can be used.
  • 1/4 cup Scallions Red onion is a good substitute.
  • 1/4 cup Cilantro Omit if not a fan.
For the Wrap
  • 4 pieces Tortillas or Flatbreads Opt for gluten-free tortillas if needed.

Equipment

  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes. Add chicken thighs and marinate for at least 20 minutes.
  2. In a separate bowl, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ground ginger. Adjust consistency with warm water.
  3. Prepare slaw by combining cabbage, carrots, bell pepper, scallions, and cilantro. Drizzle with lime juice, rice vinegar, sugar, and salt. Toss and let sit for 10 minutes.
  4. Cook marinated chicken in a skillet over medium-high heat for 5-7 minutes per side until cooked through. Let rest before slicing.
  5. Warm tortillas in a skillet or microwave. Spread peanut sauce on each, add sliced chicken and slaw, drizzle with extra sauce, roll tightly, and enjoy.

Nutrition

Serving: 1wrapCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 2000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Assemble wraps just before serving for optimal freshness. Keep components separate for meal prep.

Tried this recipe?

Let us know how it was!