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Thai Chicken Wrap with Crunchy Asian Slaw

Thai Chicken Wrap

This Thai Chicken Wrap is a vibrant, texture-packed meal that brings together juicy, savory chicken, a crunchy and fresh Asian slaw, and a creamy peanut sauce. It’s a perfect harmony of flavors and textures wrapped up in a soft tortilla, making for an exciting and satisfying lunch or dinner.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless, skinless chicken thighs
  • 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)
  • 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
  • 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
  • Extra cilantro and chopped peanuts for garnish (optional)

Equipment

  • Medium bowl
  • Small bowl
  • Large bowl
  • Whisk
  • Skillet or grill pan

Method
 

Instructions
  1. Marinate the Chicken: In a medium bowl, whisk together the 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 thighs, ensuring they are fully coated. Let it marinate for at least 15 minutes, but for the best flavor, let it sit for 30 minutes at room temperature or up to 4 hours in the fridge.
  2. Make the Peanut Sauce: While the chicken is marinating, prepare the sauce. In a small bowl, combine the creamy peanut butter, 2 tablespoons of soy sauce, honey, rice vinegar, 1 teaspoon of sesame oil, minced garlic, and grated ginger. Whisk until smooth. The sauce will be thick. Add 1 to 2 tablespoons of warm water, a little at a time, until it reaches a smooth, drizzling consistency.
  3. Prepare the Asian Slaw: In a large bowl, combine the shredded green and red cabbage, carrots, red bell pepper, scallions, and chopped cilantro. In a separate small bowl, whisk together the 1 tablespoon of lime juice, 1 tablespoon of rice vinegar, and sugar. Pour the dressing over the cabbage mixture and toss well to combine. Season with a pinch of salt.
  4. Cook the Chicken: Heat a skillet or grill pan over medium-high heat with a drizzle of oil. Remove the chicken from the marinade and cook for 5-7 minutes per side, or until cooked through and slightly charred. The internal temperature should reach 165°F (74°C). Let the chicken rest for a few minutes before slicing it into thin strips.
  5. Assemble the Wraps: Warm the tortillas briefly in a dry pan or microwave to make them more pliable. Lay a tortilla flat and spread a layer of peanut sauce down the center. Top with a generous portion of the cooked chicken strips and a heap of the crunchy Asian slaw. Add extra cilantro and chopped peanuts if desired. Fold in the sides of the tortilla, then roll it up tightly from the bottom. Slice in half and serve immediately.

Notes

Don't skip the marinade step, as even 15-20 minutes makes a huge difference. To keep the slaw crunchy, add the dressing just before assembling the wraps. Get a good char on the chicken by using a hot pan to add a smoky depth of flavor. If your peanut sauce is too thick, whisk in warm water, one teaspoon at a time, until it reaches a drizzling consistency.