Thai Chicken Wraps

why make this recipe

Thai Chicken Wrap with Crunchy Asian Slaw is an exciting dish that combines vibrant flavors and fresh textures. This recipe is perfect for a quick lunch, a light dinner, or even a picnic. The juicy marinated chicken pairs beautifully with the crunchy slaw and creamy peanut sauce, making every bite a delightful experience. Plus, it’s easy to make and can be tailored to fit dietary needs!

how to make Thai Chicken Wrap with Crunchy Asian Slaw

Ingredients :

• 1 lb boneless (skinless chicken thighs (you can also use chicken breast, but thighs stay juicier))
• 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 heat)
• 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 to desired consistency)
• 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 (you can use low-carb or gluten-free if preferred)
• Extra cilantro and chopped peanuts for garnish (optional)

Directions :

1. Marinate the Chicken: In a bowl, mix together the soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken and let it marinate for at least 30 minutes.

2. Make the Peanut Sauce: In another bowl, combine the creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Slowly add warm water to achieve your desired sauce consistency.

3. Prepare the Asian Slaw: In a large bowl, mix the shredded green cabbage, red cabbage, carrots, red bell pepper, scallions, cilantro, lime juice, rice vinegar, sugar, and salt. Toss well to combine.

4. Cook the Chicken: Heat a grill or skillet over medium-high heat. Cook the marinated chicken for about 5-7 minutes per side until fully cooked. Let it rest before slicing into strips.

5. Assemble the Wraps: Take a tortilla or flatbread and add a portion of the slaw. Place some sliced chicken on top, drizzle with peanut sauce, and fold it up to create your wrap.

how to serve Thai Chicken Wrap with Crunchy Asian Slaw

Serve the wraps on a platter, garnished with extra cilantro and chopped peanuts if desired. You can pair these wraps with extra peanut sauce on the side for dipping. They make an excellent dish for sharing!

how to store Thai Chicken Wrap with Crunchy Asian Slaw

You can store any leftovers in an airtight container in the refrigerator. The chicken and peanut sauce can be kept for up to 3 days, while the slaw should be eaten within 1 day for optimal crunchiness. Avoid wrapping the tortillas in advance, as they might become soggy.

tips to make Thai Chicken Wrap with Crunchy Asian Slaw

• For even more flavor, add some lime zest into your peanut sauce or slaw.
• Adjust the amount of chili flakes based on your heat preference.
• You can prep the slaw and sauce ahead of time to save time during assembly.

variation

Feel free to swap the chicken for tofu or shrimp for a different protein option. You can also change the vegetables in the slaw based on what you have on hand!

FAQs

1. Can I use a different type of wrap?
Yes! You can use lettuce leaves for a low-carb alternative, or whole-grain wraps for a healthier option.

2. Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce and ensure your tortillas or flatbreads are labeled gluten-free.

3. How can I make this recipe spicy?
Add extra chili flakes to the marinade or the peanut sauce, or include sliced jalapeños in the slaw for an added kick!

Thai Chicken Wrap with Crunchy Asian Slaw

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Gluten-Free Option

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Description

A delicious wrap filled with marinated chicken, crunchy Asian slaw, and creamy peanut sauce, perfect for lunch or dinner.

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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
• 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
• Extra cilantro and chopped peanuts for garnish (optional)

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Instructions

1. In a bowl, mix together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Marinate the chicken in this mixture for at least 30 minutes.
2. In another bowl, combine creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Gradually add warm water to achieve desired sauce consistency.
3. In a large bowl, mix shredded green cabbage, red cabbage, carrots, red bell pepper, scallions, cilantro, lime juice, rice vinegar, sugar, and salt. Toss well to combine.
4. Heat a grill or skillet over medium-high heat. Cook marinated chicken for about 5-7 minutes per side until fully cooked. Let it rest before slicing into strips.
5. Take a tortilla or flatbread, add a portion of the slaw, place some sliced chicken on top, drizzle with peanut sauce, and fold it up to create your wrap.

Notes

For added flavor, include lime zest in your peanut sauce or slaw. You can prep the slaw and sauce ahead of time to save time during assembly.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Thai