Name: Thai Chicken Wrap with Crunchy Asian Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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)

Description

Indulge in a delicious Thai Chicken Wrap with Crunchy Asian Slaw. Discover a flavorful and easy recipe for lunch or dinner.

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)

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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.

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