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Thai Chicken Wrap with Crunchy Asian Slaw

A delightful wrap filled with juicy marinated chicken and a vibrant crunchy slaw, perfect for quick meals or meal prep.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 wraps
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 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
  • 1/2 teaspoon chili flakes (optional, for heat)
For the Peanut Sauce
  • 1/3 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.
For the Asian Slaw
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup julienned carrots
  • 1/2 red bell pepper thinly sliced
  • 2 scallions thinly sliced
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • Salt to taste Salt to taste
For Assembly
  • 4 large flour tortillas or flatbreads You can use low-carb or gluten-free if preferred.
  • Extra cilantro and chopped peanuts for garnish Optional

Method
 

Marinate the Chicken
  1. In a bowl, mix soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes. Add the chicken and let it marinate for at least 30 minutes.
Make the Peanut Sauce
  1. Whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and a splash of warm water to get that perfect drizzling consistency. Set aside.
Prepare the Asian Slaw
  1. In a large bowl, combine shredded cabbages, julienned carrots, sliced bell pepper, scallions, and cilantro. Mix in lime juice, rice vinegar, sugar, and a pinch of salt. Toss well and let the flavors marry.
Cook the Chicken
  1. Heat a skillet over medium-high heat and cook the marinated chicken for about 6-7 minutes on each side or until thoroughly cooked. Slice it into strips once done.
Assemble the Wraps
  1. Lay tortillas flat, pile on the chicken, slaw, and drizzle generously with the peanut sauce. Wrap them up tightly and get ready for pure bliss!

Notes

These wraps are best enjoyed fresh, but if you have leftovers, keep the slaw and chicken separate from the wraps to maintain crunchiness. For a quick meal, prep the filling ahead but don't wrap until ready to eat.