As I was rummaging through my fridge, a colorful assortment of fresh ingredients caught my eye, sparking a little kitchen magic! That’s when I decided to whip up these Thai Chicken Wraps with Crunchy Asian Slaw, a delightful meal that brightens even the busiest weeknight. Packed with high protein and crisp flavors, these wraps not only come together in about an hour but are also perfect for meal prep, giving you quick, fresh lunches at your fingertips. No more fast food runs; these customizable delights are as satisfying as they are delicious. Shall we dive into a recipe that transforms your ordinary evenings into something deliciously extraordinary?

What makes this wrap so irresistible?

Freshness, bursting with vibrant ingredients, this Thai Chicken Wrap with Crunchy Asian Slaw delivers a taste of summer in every bite. Protein-Packed, using tender marinated chicken, it supports a healthy lifestyle without sacrificing flavor. Customizable, feel free to mix and match ingredients or try a quick rotisserie chicken for added convenience. Time-Saving, this quick recipe is perfect for meal prep, offering delicious lunches that last all week. Crowd-Pleasing, friends and family will love these wraps, making them the perfect dish for gatherings. Pair your wraps with an Asian Chicken Crunch Salad for an extra satisfying meal!

Thai Chicken Wrap Ingredients

• To create your own delicious Thai Chicken Wrap with Crunchy Asian Slaw, gather these fresh ingredients:

For the Chicken

  • Chicken – 1 pound boneless skinless thighs or breasts for protein-packed goodness; you can substitute with rotisserie chicken for convenience.
  • Soy Sauce – 2 tablespoons for marinade, 2 tablespoons for peanut sauce to add umami and saltiness; use tamari for a gluten-free option.
  • Sesame Oil – 2 tablespoons total, with 1 for marinade and 1 for sauce; provides a nutty flavor that enhances the dish.
  • Lime Juice – 2 tablespoons total, with 1 for marinade and 1 for slaw; freshly squeezed lime juice contributes bright acidity.
  • Garlic Powder – 1 teaspoon to impart aromatic depth; it can be swapped for fresh garlic if preferred.
  • Minced Garlic – 1 clove complements the garlic powder; you can substitute with granulated garlic too.
  • Ground Ginger – 1 teaspoon for warmth; fresh ginger can be used for a bolder flavor.
  • Fresh Ginger – 1 teaspoon grated adds zest and punch to the marinade.
  • Chili Flakes – 1/2 teaspoon, optional; adjust this to your taste for a spicy kick.

For the Peanut Sauce

  • Creamy Peanut Butter – 1/3 cup for richness and creaminess in the sauce; try almond or cashew butter for a nut-free option.
  • Honey – 1 tablespoon adds the perfect touch of sweetness; maple syrup can serve as a vegan substitute.
  • Rice Vinegar – 2 tablespoons total, with 1 for sauce and 1 for slaw; offers a mild tanginess, or substitute with apple cider vinegar if needed.

For the Slaw

  • Vegetables – 2 cups green cabbage, 1 cup red cabbage, 1 cup carrots, 1/2 red bell pepper, 2 scallions, 1/4 cup cilantro; these provide crunch and freshness; feel free to add your favorites!
  • Sugar – 1 teaspoon for the slaw; this can be omitted if you’re watching your sugar intake.

This flavorful assembly ensures your Thai Chicken Wrap with Crunchy Asian Slaw is as refreshing as it is delicious!

Step‑by‑Step Instructions for Thai Chicken Wrap with Crunchy Asian Slaw

Step 1: Marinate Chicken
In a mixing bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of lime juice, garlic powder, ground ginger, and optional chili flakes. Add the chicken, coating it thoroughly with the marinade for at least 20 minutes (up to 4 hours in the fridge). As it marinates, the flavors meld beautifully, enhancing the juiciness of your Thai Chicken Wrap.

Step 2: Prepare Peanut Sauce
In a medium bowl, combine 1/3 cup of creamy peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, minced garlic, grated fresh ginger, and a splash of warm water. Whisk until the mixture is smooth and creamy. This versatile peanut sauce adds rich flavor when you assemble your delicious wraps.

Step 3: Make Slaw
In a large bowl, toss together 2 cups of green cabbage, 1 cup of red cabbage, 1 cup of carrots, 1/2 red bell pepper, 2 scallions, and 1/4 cup of cilantro. Drizzle with 1 tablespoon of lime juice, 1 tablespoon of rice vinegar, and sprinkle with 1 teaspoon of sugar and a pinch of salt. Allow the slaw to sit for about 10 minutes to soften slightly—this crunch will perfectly balance your Thai Chicken Wrap.

Step 4: Cook Chicken
Heat a grill pan or skillet over medium-high heat, adding a drizzle of oil to coat. Place the marinated chicken in the hot pan and sear for about 5-7 minutes per side. Cook until the chicken is nicely browned and reaches an internal temperature of 165°F. The sizzling aroma will fill your kitchen, creating excitement for your Thai Chicken Wrap!

Step 5: Assemble Wraps
Warm your tortillas in a skillet or microwave until soft. Spread a generous layer of peanut sauce on each tortilla. Add a portion of the crunchy Asian slaw followed by sliced chicken. Drizzle more peanut sauce on top, if desired. Garnish with fresh cilantro and chopped peanuts before folding the wrap tightly and slicing it in half to reveal a colorful cross-section of flavors.

Thai Chicken Wrap Variations & Substitutions

Discover how to make this Thai Chicken Wrap with Crunchy Asian Slaw your own with a few simple tweaks!

  • Veggie-Packed: Substitute grilled vegetables like zucchini and bell peppers for a meatless option that stays vibrant and crunchy.
  • Dairy-Free: Use coconut yogurt or tahini instead of peanut butter for a new creamy flavor without the dairy.
  • Spicy Twist: Kick up the heat by adding jalapeños or using a spicy peanut sauce variation to ignite your taste buds.
  • Herb-Infused: Add fresh mint or basil to the slaw for a burst of herbal freshness that complements the Thai flavors beautifully.
  • Wrap Variation: Swap traditional tortillas for collard greens or rice paper for a unique, low-carb twist.
  • Crispy Addition: Include crispy fried shallots or crushed peanuts on top of your wrap for an added crunch that takes it over the top.
  • Sweeten It Up: For a fruity contrast, incorporate slices of mango or pineapple into the slaw—this adds a refreshing sweetness that balances the savory elements.
  • Meal-Prep Savvy: Consider roasting a batch of chicken and slaw in advance, then simply assemble your wraps for easy lunches throughout the week.

These variations make your Thai Chicken Wrap with Crunchy Asian Slaw adaptable to any craving or dietary preference. If you’re looking for other quick ideas, check out my delicious Crispy Chicken with Sauce or the Grilled Chicken Broccoli Bowls!

How to Store and Freeze Thai Chicken Wrap with Crunchy Asian Slaw

Fridge: Store assembled wraps in an airtight container for up to 2 days. To maintain freshness, wrap tightly in foil or parchment paper before refrigerating.

Freezer: If you want to freeze individual components, freeze the cooked chicken separately in an airtight container for up to 3 months. Slaw and peanut sauce can also be frozen in separate containers for the same duration.

Reheating: Thaw frozen chicken overnight in the fridge before reheating in a skillet or microwave until warm. Keep slaw refrigerated and add it fresh to your wraps before serving.

Meal Prep Tips: For quick lunches, prepare the chicken, slaw, and peanut sauce ahead of time and store them separately. Assemble your Thai Chicken Wrap with Crunchy Asian Slaw just before eating for maximum freshness.

What to Serve with Thai Chicken Wrap with Crunchy Asian Slaw

Imagine savoring a colorful plate of flavors that dance on your palate while enhancing your dining experience!

  • Asian Chicken Crunch Salad: This refreshing salad boasts crisp veggies and a tangy dressing, pairing beautifully with the savory wraps for a light yet satisfying meal.
  • Coconut Rice Bowl: Creamy and fragrant, coconut rice offers a delightful contrast to the spicy peanut sauce in your wraps, creating a harmonious blend of flavors.
  • Edamame Beans: Steamed and lightly salted, these protein-packed snacks add a delightful crunch and are perfect for munching alongside your wraps.
  • Fresh Spring Rolls: Light and packed with herbs, these rolls can mimic the flavors of your wraps while providing another layer of texture and freshness.
  • Chilled Thai Iced Tea: Sweet, creamy, and slightly spiced, this refreshing drink cools down the palate and complements the bold flavors of your wraps perfectly.
  • Mango Sticky Rice: A delightful sweet treat, this Thai classic of mango and glutinous rice adds a luscious end to your meal while keeping the tropical vibe alive.

Each pairing elevates your Thai Chicken Wrap with Crunchy Asian Slaw into a complete and tantalizing feast!

Expert Tips for Thai Chicken Wraps

  • Marinate Well: Marinating the chicken for at least 20 minutes enhances tenderness and flavor. Longer marinating (up to 4 hours) yields even better results, making your Thai Chicken Wrap with Crunchy Asian Slaw truly scrumptious.

  • Store Separately: To keep everything fresh, store chicken, slaw, and peanut sauce in separate airtight containers. This way, they maintain their textures and flavors for up to 3 days of deliciousness.

  • Avoid Soggy Wraps: Assemble your wraps just before serving or wrap tightly in foil if prepping for later. This prevents soggy tortillas and keeps your Thai Chicken Wraps perfect for lunches on the go.

  • Customize Your Slaw: Don’t hesitate to swap in your favorite crunchy vegetables in the slaw—think bell peppers, radishes, or even jicama, depending on what’s in season or what you have on hand.

  • Add a Kick: If you enjoy spice, consider adding more chili flakes or experimenting with Sriracha in your peanut sauce for a zesty twist that elevates the dish.

Make Ahead Options

These Thai Chicken Wraps with Crunchy Asian Slaw are perfect for meal prep, allowing you to enjoy fresh, flavorful wraps throughout the week! You can marinate the chicken up to 24 hours in advance to enhance its tenderness and flavor. Prepare the peanut sauce ahead and refrigerate it in an airtight container for up to 3 days. As for the slaw, you can mix the cabbage, carrots, and other veggies and store them in the fridge, but keep the dressing separate until it’s time to serve to prevent sogginess. When ready to enjoy your wraps, simply grill the marinated chicken, assemble with slaw and sauce, and relish in a delightful homemade meal that’s just as delicious as if it were made fresh!

Thai Chicken Wrap with Crunchy Asian Slaw Recipe FAQs

How do I select the right chicken for this recipe?
Absolutely! For the best flavor and texture, I recommend using boneless, skinless thighs or breasts. If you’re short on time, rotisserie chicken is a fantastic shortcut that still delivers moist, tender meat. Look for chicken that has a vibrant color and avoid any pieces with dark spots or an unpleasant smell.

How should I store leftover wraps?
I often store assembled wraps in an airtight container to keep them fresh for up to 2 days. To prevent the tortillas from becoming soggy, I recommend wrapping them tightly in foil or parchment paper before putting them in the refrigerator. If you’re prepping for the week, it’s best to keep the chicken, slaw, and peanut sauce separate until you’re ready to enjoy your delicious wraps.

Can I freeze components of the Thai Chicken Wrap?
Yes, you can! To freeze the chicken, place the cooked pieces in an airtight container or freezer bag, ensuring all air is removed for a longer shelf life. It will last up to 3 months. As for the slaw and peanut sauce, you can freeze those separately in labeled containers as well. When you’re ready to enjoy, simply thaw everything in the fridge overnight and assemble your wraps fresh for maximum crunch.

What if my slaw turns out too soggy?
Very! If you find that your slaw has released too much moisture, try subbing out some of the wet ingredients or allowing it to sit for a shorter period. To help, squeeze some of the excess water out gently with paper towels. Also, if the slaw is too wet, avoid adding it to your wraps until you’re ready to serve, which will keep everything crisp.

Can I make this recipe gluten-free?
Absolutely! Just use tamari instead of soy sauce for marinating the chicken and making the peanut sauce. Also, be sure to select gluten-free tortillas if you want to keep the entire wrap gluten-free. With these simple adjustments, you can enjoy a flavorful Thai Chicken Wrap with Crunchy Asian Slaw that fits your dietary needs!

Thai Chicken Wrap with Crunchy Asian Slaw

Thai Chicken Wrap with Crunchy Asian Slaw That's a Game Changer

This Thai Chicken Wrap with Crunchy Asian Slaw offers a fresh and protein-packed meal that transforms busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 50 minutes
Servings: 4 wraps
Course: Chicken
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken thighs or breasts substitute with rotisserie chicken for convenience
  • 2 tablespoons soy sauce for marinade
  • 2 tablespoons soy sauce for peanut sauce
  • 2 tablespoons sesame oil 1 for marinade, 1 for sauce
  • 2 tablespoons lime juice 1 for marinade, 1 for slaw
  • 1 teaspoon garlic powder can be swapped for fresh garlic
  • 1 clove minced garlic can substitute with granulated garlic
  • 1 teaspoon ground ginger or use fresh ginger for a bolder flavor
  • 1 teaspoon fresh ginger grated
  • 1/2 teaspoon chili flakes optional
For the Peanut Sauce
  • 1/3 cup creamy peanut butter or nut-free option like almond or cashew butter
  • 1 tablespoon honey maple syrup can be used as a vegan substitute
  • 2 tablespoons rice vinegar 1 for sauce, 1 for slaw
For the Slaw
  • 2 cups green cabbage
  • 1 cup red cabbage
  • 1 cup carrots
  • 1/2 whole red bell pepper
  • 2 whole scallions
  • 1/4 cup cilantro
  • 1 teaspoon sugar can be omitted if watching sugar intake

Equipment

  • Mixing Bowl
  • medium bowl
  • Large Bowl
  • grill pan or skillet

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of lime juice, garlic powder, ground ginger, and optional chili flakes. Add the chicken, coating it thoroughly with the marinade for at least 20 minutes.
  2. In a medium bowl, combine 1/3 cup of creamy peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, minced garlic, grated fresh ginger, and a splash of warm water. Whisk until smooth and creamy.
  3. In a large bowl, toss together the sliced vegetables, drizzle with 1 tablespoon of lime juice, 1 tablespoon of rice vinegar, sprinkle with sugar and a pinch of salt, and let sit for about 10 minutes.
  4. Heat a grill pan or skillet over medium-high heat, add oil, sear the marinated chicken for about 5-7 minutes per side until browned and cooked through to an internal temperature of 165°F.
  5. Warm tortillas, spread peanut sauce, add slaw and chicken, drizzle more sauce, garnish with cilantro, fold tightly, and slice in half.

Nutrition

Serving: 1wrapCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 800mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 150IUVitamin C: 50mgCalcium: 8mgIron: 15mg

Notes

Store chicken, slaw, and peanut sauce in separate airtight containers to maintain freshness for up to 3 days. Assemble wraps just before serving to avoid soggy tortillas.

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