Thai Chicken Wrap with Crunchy Asian Slaw
This dish features juicy marinated chicken paired with a fresh, crunchy slaw, all wrapped in a soft tortilla, perfect for meal prep or quick weeknight dinners.
Ingredients
Chicken and Marinade
- 1 lb boneless, skinless chicken thighs (or chicken breasts)
- 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)
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 out sauce)
Crunchy Asian Slaw
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt to taste
Wraps
- 4 large flour tortillas or flatbreads low-carb or gluten-free options available
- Extra cilantro and chopped peanuts for garnish optional
Instructions
Marinate Chicken
- In a bowl, mix together the soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes.
- Add the chicken, ensuring each piece is fully coated. Cover the bowl and let it marinate for at least 30 minutes in the refrigerator.
Prepare Peanut Sauce
- In another bowl, whisk together the creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Add warm water gradually until you achieve desired consistency.
Create Asian Slaw
- In a large mixing bowl, combine the shredded green and red cabbage, julienned carrots, sliced red bell pepper, scallions, and chopped cilantro.
- In a separate small bowl, whisk together lime juice, rice vinegar, sugar, and a pinch of salt.
- Pour it over the slaw and toss to ensure everything is well mixed and coated.
Cook Chicken
- Heat a skillet over medium-high heat and add a tablespoon of oil.
- Once heated, place the marinated chicken into the skillet.
- Cook for about 6-7 minutes on each side until the chicken is fully cooked and has a nice golden-brown sear.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
Assemble Wrap
- Lay your tortilla or flatbread on a clean surface.
- Start with a generous layer of the crunchy Asian slaw, followed by sliced chicken.
- Drizzle with peanut sauce, sprinkle with extra cilantro and chopped peanuts if desired.
- Gently roll the tortilla from one end to the other, tucking in the sides as you go.
Notes
For best results, marinate the chicken for several hours or overnight. Fresh ingredients make a significant difference in taste. Adjust spice level according to preference; optionally, add nuts for extra crunch.