Description
Satisfy your cravings with this delectable Thai Chicken Wrap with Crunchy Asian Slaw recipe. Discover a flavorful twist today!
Ingredients
Scale
- 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)
Instructions
- Step 1- Marinate the Chicken: Start by whisking together soy sauce, sesame oil, lime juice, garlic powder, ginger, and chili flakes in a bowl. Add the chicken thighs and toss to coat. Let them marinate for at least 20 minutes at room temperature, or up to 4 hours in the fridge.
Tip: Marinating longer will intensify the flavor and help tenderize the chicken. - Step 2– Make the Peanut Sauce: In a small bowl, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. Whisk until smooth. Add warm water a little at a time until it reaches a pourable consistency.
This sauce is the heart of the wrap it ties everything together and is wildly addictive. You’ll want to drizzle it on everything after you make it. - Step 3- Prepare the Asian Slaw: In a large bowl, toss together the green and red cabbage, carrots, bell pepper, scallions, and cilantro. Add lime juice, rice vinegar, sugar, and a pinch of salt. Mix well and let it sit for about 10 minutes to let the flavors meld.
This slaw is bright and crunchy, which is essential in balancing the richness of the peanut chicken. - Step 4- Cook the Chicken: Heat your grill pan or skillet over medium-high heat. Add a drizzle of oil and cook the chicken thighs for 5–7 minutes per side, or until cooked through and nicely browned. Let rest for 5 minutes before slicing thinly.
Alternative: If you prefer shredded chicken, you can use rotisserie chicken or poach the thighs and shred them before mixing with a bit of the marinade or sauce. - Step 5- Assemble the Wraps: Warm the tortillas briefly in a dry skillet or microwave for pliability. Lay each tortilla flat and spread a generous spoonful of peanut sauce on the bottom. Layer on a handful of slaw, followed by sliced chicken. Drizzle a bit more peanut sauce on top, then garnish with extra cilantro and chopped peanuts if desired.
Fold like a burrito or roll tightly like a wrap. Slice in half to serve.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg