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Thai Chicken Wrap with Crunchy Asian Slaw

Thai Chicken Wrap with Crunchy Asian Slaw for a Fresh Twist

Enjoy a flavorful Thai Chicken Wrap with Crunchy Asian Slaw, a perfect quick meal for summer.
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Prep Time 30 minutes
Cook Time 15 minutes
Marination Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 wraps
Course: Chicken
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs Juicy protein source; substitute chicken breast for a leaner option.
  • 3 tablespoons Soy Sauce Provides umami flavor; opt for a low-sodium variety.
  • 2 tablespoons Sesame Oil Adds rich, nutty flavor; can substitute with olive oil.
  • 2 tablespoons Lime Juice Offers acidity; lemon juice works as an alternative.
  • 1 teaspoon Garlic Powder Enhances the savory profile; fresh garlic can be used instead.
  • 1 teaspoon Ground Ginger Provides warmth; fresh ginger is an excellent alternative.
  • 1 teaspoon Chili Flakes Adds optional heat; substitute with Sriracha for more spice.
For the Creamy Peanut Sauce
  • 1/2 cup Creamy Peanut Butter Base for the sauce; almond butter can be used for a nut-free option.
  • 2 tablespoons Honey Adds sweetness; brown sugar is a suitable substitute.
  • 1 tablespoon Rice Vinegar Offers acidity; apple cider vinegar works as an alternative.
  • 1 clove Garlic Fresh is best for flavor enhancement.
  • 1 teaspoon Fresh Ginger Adds aroma; powdered ginger can be used if fresh isn’t available.
  • 2 tablespoons Warm Water Adjusts sauce consistency as needed.
For the Crunchy Asian Slaw
  • 4 cups Shredded Cabbage Provides crunch; pre-packaged mixes save time.
  • 2 medium Carrots Adds sweetness and color; substitute radishes for a different texture.
  • 1 medium Bell Pepper Adds freshness; substitute with any mild vegetable.
  • 4 scallions Scallions Provide brightness; can be replaced with chives.
  • 1/4 cup Cilantro Offers aromatic freshness; can be omitted.
  • 1 teaspoon Sugar Balances flavors; honey or agave syrup can substitute.
For Assembling the Wraps
  • 4 pieces Tortillas/Flatbreads The wrap vessel; consider gluten-free options.
  • 1/4 cup Peanuts For garnish.
  • 1/4 cup Cilantro For garnish.

Equipment

  • Grill pan
  • mixing bowl
  • whisk

Method
 

Preparation
  1. In a bowl, mix together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes until combined. Add the chicken thighs, ensuring they are fully coated in the marinade. Cover the bowl and allow the chicken to marinate for at least 20 minutes.
  2. While the chicken marinates, prepare the creamy peanut sauce by combining creamy peanut butter, soy sauce, honey, rice vinegar, minced garlic, fresh ginger, and warm water in a medium bowl. Whisk until smooth.
  3. In a large bowl, toss together shredded cabbage, grated carrots, diced bell pepper, chopped scallions, and cilantro. Drizzle with lime juice, rice vinegar, sugar, and a pinch of salt. Mix well and let sit for about 10 minutes.
  4. Heat a grill pan over medium-high heat. Add the marinated chicken thighs, cooking for 5-7 minutes on each side until cooked through and golden brown. Let rest before slicing into strips.
  5. Warm the tortillas slightly. Spread peanut sauce on each wrap, add crunchy Asian slaw, and sliced chicken. Roll the wraps tightly to secure.

Nutrition

Serving: 1wrapCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 500mgPotassium: 380mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Marinate chicken overnight for a richer flavor. Store leftovers in the fridge for up to 3 days.

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