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Thai Chicken Wrap with Crunchy Asian Slaw

A quick and easy Thai chicken wrap packed with tender chicken, vibrant vegetables, and a delicious peanut sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless skinless chicken thighs Juicy and flavorful; substitute with chicken breast if preferred.
  • 2 tablespoons soy sauce For a savory kick.
  • 1 tablespoon sesame oil Adds a nutty depth.
  • 1 tablespoon lime juice Brightens up the flavors.
  • 1 teaspoon garlic powder For a hint of garlic without chopping.
  • 1 teaspoon ground ginger Adds warmth.
  • ½ teaspoon chili flakes Optional for an extra touch of heat.
For the Peanut Sauce
  • ⅓ cup creamy peanut butter Rich and delicious base for the sauce.
  • 2 tablespoons soy sauce More for the sauce.
  • 1 tablespoon honey Sweetens the sauce beautifully.
  • 1 tablespoon rice vinegar Balances the flavors.
  • 1 teaspoon sesame oil For the peanut sauce too!
  • 1 clove garlic, minced Fresh flavor punch.
  • 1 teaspoon grated fresh ginger Extra zing.
  • 1-2 tablespoons warm water To adjust sauce consistency.
For the Slaw
  • 2 cups shredded green cabbage Crispiness galore!
  • 1 cup shredded red cabbage Color and crunch.
  • 1 cup julienned carrots Sweet and vibrant.
  • ½ red bell pepper thinly sliced Adds sweetness and color.
  • 2 scallions thinly sliced Adds freshness.
  • ¼ cup chopped cilantro For a pop of herbal flavor.
  • 1 tablespoon lime juice For the slaw.
  • 1 tablespoon rice vinegar Adds zing to the slaw.
  • 1 teaspoon sugar Balance for the slaw.
  • salt to taste Salt To brighten all the flavors.
For Assembling
  • 4 large flour tortillas or flatbreads Wrap base; feel free to choose low-carb or gluten-free options.
  • Optional Extra cilantro and chopped peanuts for garnish Make it pretty!

Method
 

Marinate the Chicken
  1. In a bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken and let it marinate for at least 15 minutes.
Cook the Chicken
  1. Heat a skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes on each side until fully cooked. Remove from the heat and slice into strips.
Prepare the Peanut Sauce
  1. In a bowl, whisk together the creamy peanut butter, 2 tablespoons of soy sauce, honey, rice vinegar, 1 teaspoon of sesame oil, minced garlic, grated ginger, and warm water until smooth.
Make the Crunchy Asian Slaw
  1. In a large bowl, combine shredded green cabbage, red cabbage, julienned carrots, sliced red bell pepper, scallions, and chopped cilantro. In a small bowl, whisk together lime juice, rice vinegar, sugar, and salt. Pour over the vegetables and toss to combine.
Assemble the Wraps
  1. Lay a tortilla flat and spread a generous amount of peanut sauce in the center. Top with sliced chicken and a mound of crunchy slaw. Roll tightly and slice in half.
Garnish and Serve
  1. Drizzle more peanut sauce on top, sprinkle with extra cilantro and chopped peanuts, and enjoy!

Notes

Let the chicken marinate for longer if possible for even more flavor. Don’t skip the fresh herbs and veggies—they add great freshness! Adjust the seasoning in the slaw to your taste; feel free to add more lime juice or salt if desired.