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Thai Chicken Wrap with Crunchy Asian Slaw

Ultimate Thai Chicken Wrap with Crunchy Asian Slaw Delight

A delightful Thai Chicken Wrap with Crunchy Asian Slaw featuring juicy chicken thighs and creamy peanut sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Marination Time 20 minutes
Total Time 55 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless Skinless Chicken Thighs Can substitute with chicken breast.
  • 3 tablespoons Soy Sauce Use tamari for gluten-free option.
  • 1 tablespoon Sesame Oil Can substitute with vegetable oil.
  • 2 tablespoons Lime Juice Use fresh lime juice for best flavor.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Ground Ginger Fresh is preferable.
  • 1 teaspoon Chili Flakes Adjust according to spice tolerance.
For the Peanut Sauce
  • 1/2 cup Creamy Peanut Butter Natural peanut butter is healthier.
  • 2 tablespoons Honey Agave or maple syrup can be used as vegan sweeteners.
  • 1 tablespoon Rice Vinegar Apple cider vinegar is an alternative.
For the Asian Slaw
  • 2 cups Shredded Cabbages
  • 1 cup Shredded Carrots
  • 1/4 cup Chopped Scallions Can replace with red onion.
  • 1/4 cup Chopped Cilantro Omit if allergies exist.
For the Wrap Base
  • 4 pieces Tortillas or Flatbreads Gluten-free varieties available.
  • 1/4 cup Chopped Peanuts Omit if nut allergies.

Equipment

  • Mixing Bowl
  • Skillet
  • whisk

Method
 

Step-by-Step Instructions
  1. Marinate the chicken by whisking together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes in a bowl. Coat the chicken thighs and marinate for 20 minutes.
  2. Prepare the peanut sauce by mixing peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl. Whisk until smooth.
  3. Make the crunchy Asian slaw by tossing together shredded cabbages, carrots, scallions, and cilantro. Add lime juice, rice vinegar, sugar, and salt. Let sit for 10 minutes.
  4. Cook the marinated chicken in a skillet over medium-high heat for 5-7 minutes per side until cooked through. Slice thinly after resting.
  5. Warm tortillas, spread peanut sauce, add slaw, sliced chicken, and drizzle more sauce. Wrap tightly and slice in half.

Nutrition

Serving: 1wrapCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 25IUVitamin C: 30mgCalcium: 5mgIron: 10mg

Notes

Store assembled wraps in an airtight container for up to 3 days. Separate slaw and sauce from chicken and tortilla for freshness.

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