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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.
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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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