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Thai Chicken Wrap with Crunchy Asian Slaw Recipe

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★★★★★

5 from 112 reviews

This flavorful Thai Chicken Wrap combines juicy marinated chicken thighs with a crunchy Asian slaw and creamy peanut sauce, all wrapped in warm flour tortillas. A perfect blend of savory, tangy, and slightly spicy elements, this recipe offers a fresh and satisfying meal with vibrant textures and bold flavors.

Ingredients

Scale

Chicken & Marinade

  • 1 pound chicken thighs
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon chili flakes (optional)

Peanut Sauce

  • 1/2 cup peanut butter
  • 3 tablespoons soy sauce (includes the original 3 tablespoons with an adjustment to total amount)
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 clove garlic, minced
  • 1 teaspoon ground ginger
  • 1 tablespoon sesame oil
  • warm water (to thin sauce as needed)

Asian Slaw

  • 2 cups shredded green and red cabbage
  • 1 cup shredded carrots
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped red bell pepper
  • 2 scallions, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • Pinch of salt

Wrap Assembly

  • 4 pieces flour tortillas
  • Optional garnishes: extra cilantro, chopped peanuts

Instructions

  1. Marinate the Chicken: In a bowl, mix soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Coat the chicken thighs thoroughly and marinate for at least 20 minutes to infuse the flavors.
  2. Prepare the Peanut Sauce: In another bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ground ginger. Add warm water gradually to achieve a creamy and smooth consistency.
  3. Make the Asian Slaw: Combine shredded green and red cabbage, carrots, red bell pepper, scallions, and cilantro in a large mixing bowl. Dress with lime juice, rice vinegar, sugar, and salt. Toss well and let sit for a few minutes to allow flavors to meld.
  4. Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Sear the marinated chicken thighs for 5–7 minutes on each side until golden brown and cooked through. Rest the chicken briefly before slicing into strips.
  5. Warm Tortillas and Assemble Wraps: Gently warm flour tortillas. Spread a generous layer of peanut sauce on each, add a handful of the prepared slaw and sliced chicken. Drizzle additional peanut sauce on top, garnish with extra cilantro or chopped peanuts if desired. Roll up tightly and serve immediately.

Notes

  • Chicken breasts can be substituted for thighs but may be less juicy.
  • Use tamari instead of soy sauce for a gluten-free option.
  • Replace peanut butter with almond or sunflower butter for a nut-free alternative.
  • Lettuce leaves can be used instead of tortillas for a low-carb wrap.
  • Adjust chili flakes according to spice preference or omit for a milder taste.

Keywords: Thai chicken wrap, Asian slaw, peanut sauce, quick dinner, chicken thighs, flavorful wraps

Find it online: https://cheframiflavor.com/thai-chicken-wrap-with-crunchy-asian-slaw-recipe/