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Thai Chicken Wrap with Crunchy Asian Slaw

Thai Chicken Wrap with Crunchy Asian Slaw for Easy Weeknight Fun

Enjoy a delicious Thai Chicken Wrap with Crunchy Asian Slaw, combining juicy chicken and vibrant flavors for a quick meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound chicken thighs Juicy and flavorful
  • 3 tablespoons soy sauce Use tamari for gluten-free
  • 2 tablespoons sesame oil Can use olive oil if needed
  • 2 tablespoons lime juice Fresh is best
  • 1 teaspoon garlic powder Fresh garlic can be used
  • 1 teaspoon ground ginger Can substitute with fresh
  • 1/2 teaspoon chili flakes Optional for heat
For the Peanut Sauce
  • 1/2 cup peanut butter Natural options preferred
  • 2 tablespoons honey Maple syrup for vegan
  • 1 tablespoon rice vinegar Apple cider vinegar can be substituted
For the Crunchy Asian Slaw
  • 2 cups green and red cabbage Adjust proportions based on preference
  • 1 cup carrots Julienned for texture
  • 1 red bell pepper diced Any color bell pepper can be used
  • 3 scallions sliced Use white and green parts
  • 1/4 cup cilantro Can omit if not a fan
For the Wrap
  • 4 large tortillas Gluten-free or lower-carb options can be used

Equipment

  • Mixing bowl
  • skillet
  • Airtight Containers

Method
 

Step-by-Step Instructions
  1. Marinate Chicken: Whisk soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes in a bowl. Combine with chicken thighs, coat well, and marinate for at least 20 minutes.
  2. Prepare Peanut Sauce: Mix peanut butter, soy sauce, honey, rice vinegar, garlic, and ginger in a bowl until smooth. Adjust consistency with water as needed.
  3. Make Asian Slaw: Combine cabbage, carrots, bell pepper, scallions, and cilantro in a bowl. Drizzle with lime juice, rice vinegar, and add sugar and salt to taste. Toss and let sit for 10 minutes.
  4. Cook Chicken: Heat skillet over medium-high heat. Sear marinated chicken thighs for 5-7 minutes per side until cooked through and golden. Let rest before slicing.
  5. Assemble Wraps: Warm tortillas, layer with peanut sauce, slaw, and sliced chicken. Roll tightly and cut in half to serve.

Nutrition

Serving: 1wrapCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 1000mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 250IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Marinate chicken for up to 4 hours for enhanced flavor. Opt for chicken thighs for juiciness and flavor, and customize the slaw ingredients as desired.

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