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Thai Chicken Wrap with Crunchy Asian Slaw

Thai Chicken Wrap with Crunchy Asian Slaw for Flavor Lovers

Experience the vibrant flavors of Thai Chicken Wrap with Crunchy Asian Slaw, featuring tender chicken and a zesty peanut sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 20 minutes
Total Time 40 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: Thai
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Chicken breasts can be substituted, but avoid overcooking.
  • 3 tablespoons Soy Sauce Provides essential umami flavor.
  • 2 tablespoons Sesame Oil Imparts a nutty taste vital to Asian dishes.
  • 2 tablespoons Lime Juice Adds refreshing acidity.
  • 1 teaspoon Garlic Powder Enhances depth of flavor.
  • 1 teaspoon Ground Ginger Enhances the dish's Asian profile.
  • 1/2 teaspoon Chili Flakes Optional for heat.
For the Peanut Sauce
  • 1/2 cup Creamy Peanut Butter Choose natural for the best taste.
  • 2 tablespoons Honey Adds sweetness.
  • 2 tablespoons Rice Vinegar Brightens flavor.
  • 2 cloves Minced Garlic Brings robust flavor.
  • 1 teaspoon Grated Fresh Ginger Adds freshness.
  • 1/4 cup Warm Water To adjust consistency.
For the Asian Slaw
  • 1 cup Shredded Green Cabbage Provides a crunchy base.
  • 1 cup Shredded Red Cabbage Adds color.
  • 1 cup Julienned Carrots Adds sweetness.
  • 1 cup Sliced Red Bell Pepper Adds vibrant color.
  • 1/4 cup Sliced Scallions Offers mild onion flavor.
  • 1/4 cup Chopped Cilantro Elevates freshness.
  • 1 teaspoon Sugar Balances flavors.
  • 1/2 teaspoon Salt Essential for flavor.
For the Wrap
  • 4 large Flour Tortillas Or use gluten-free varieties.

Equipment

  • Blender
  • Mixing Bowl
  • Skillet

Method
 

Cooking Instructions
  1. Marinate the Chicken: In a mixing bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes. Add chicken thighs and coat well. Marinate for at least 20 minutes in the refrigerator.
  2. Make the Peanut Sauce: Blend peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and warm water until smooth. Refrigerate to let flavors meld.
  3. Prepare the Asian Slaw: Toss together green and red cabbage, carrots, red bell pepper, scallions, and cilantro in a bowl. Drizzle with lime juice, rice vinegar, sugar, and salt. Mix well and let sit for 10 minutes.
  4. Cook the Chicken: Heat a skillet and sear marinated chicken for 5-7 minutes on each side until cooked through. Let rest for 5 minutes before slicing.
  5. Assemble Wraps: Warm tortillas, spread peanut sauce, add slaw, then sliced chicken. Drizzle more sauce, garnish with cilantro and peanuts, then roll tightly.

Nutrition

Serving: 1wrapCalories: 420kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 700mgPotassium: 700mgFiber: 4gSugar: 8gVitamin A: 3000IUVitamin C: 60mgCalcium: 60mgIron: 3mg

Notes

For the best flavor, marinate the chicken longer and prep all components in advance for quick assembly.

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