If you’ve ever taken a bite of Jimmy John’s Thai Chicken Wrap and found yourself obsessed with the tangy, savory, and slightly sweet layers of flavor, you’re not alone. This wrap has become a cult favorite for a reason — it’s got the perfect combo of juicy chicken, creamy peanut sauce, and a crisp, refreshing Asian slaw. In this article, we’re diving deep into recreating that Jimmy John’s Thai Chicken Wrap recipe at home — and dare we say, we may even improve upon it. This is one of those chicken wrap recipes you’ll come back to over and over again.
Thai Chicken Wrap with Crunchy Asian Slaw
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Course Appetizer, Lunch, Main Course
Cuisine Asian, Thai
Mixing bowls One for the slaw, one for marinating the chicken, and one for the peanut sauce.
Grill pan or skillet A cast iron skillet or grill pan gives the chicken a great sear. You can also use a stovetop grill or outdoor grill.
Tongs or spatula For turning the chicken while cooking.
Cutting board and knife For prepping vegetables and slicing cooked chicken.
Whisk To blend the peanut sauce until creamy.
Optional: Mandoline slicer or food processor For faster vegetable prep.
For the Chicken
- 1 lb boneless skinless chicken thighs (you can also use chicken breast, but thighs stay juicier)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon chili flakes optional, for heat
For the Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 teaspoon grated fresh ginger
- 1 –2 tablespoons warm water to thin out sauce to desired consistency
For the Asian Slaw
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- ½ red bell pepper thinly sliced
- 2 scallions thinly sliced
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt to taste
For Assembling the Wraps
- 4 large flour tortillas or flatbreads you can use low-carb or gluten-free if preferred
- Extra cilantro and chopped peanuts for garnish optional
Marinate the Chicken
Start by whisking together soy sauce, sesame oil, lime juice, garlic powder, ginger, and chili flakes in a bowl. Add the chicken thighs and toss to coat. Let them marinate for at least 20 minutes at room temperature, or up to 4 hours in the fridge.
Tip: Marinating longer will intensify the flavor and help tenderize the chicken.
Make the Peanut Sauce
In a small bowl, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. Whisk until smooth. Add warm water a little at a time until it reaches a pourable consistency.
This sauce is the heart of the wrap — it ties everything together and is wildly addictive. You’ll want to drizzle it on everything after you make it.
Prepare the Asian Slaw
In a large bowl, toss together the green and red cabbage, carrots, bell pepper, scallions, and cilantro. Add lime juice, rice vinegar, sugar, and a pinch of salt. Mix well and let it sit for about 10 minutes to let the flavors meld.
This slaw is bright and crunchy, which is essential in balancing the richness of the peanut chicken.
Cook the Chicken
Heat your grill pan or skillet over medium-high heat. Add a drizzle of oil and cook the chicken thighs for 5–7 minutes per side, or until cooked through and nicely browned. Let rest for 5 minutes before slicing thinly.
Alternative: If you prefer shredded chicken, you can use rotisserie chicken or poach the thighs and shred them before mixing with a bit of the marinade or sauce.
Assemble the Wraps
Warm the tortillas briefly in a dry skillet or microwave for pliability. Lay each tortilla flat and spread a generous spoonful of peanut sauce on the bottom. Layer on a handful of slaw, followed by sliced chicken. Drizzle a bit more peanut sauce on top, then garnish with extra cilantro and chopped peanuts if desired.
Fold like a burrito or roll tightly like a wrap. Slice in half to serve.
Pairings
This Thai peanut chicken wrap is bold on its own, but it pairs beautifully with light and cooling sides or drinks:
- Cucumber salad with rice vinegar and sesame oil complements the spicy-sweet notes.
- Mango sticky rice makes a sweet finish to the meal.
- Thai iced tea or a coconut-lime mocktail are great for a non-alcoholic pairing.
- For something more indulgent, serve with sweet potato fries sprinkled with lime zest.
If you’re planning a summer lunch spread or a light dinner, these wraps are also perfect with an Asian-inspired noodle salad or even a cold soba dish.
FAQs
1. What kind of chicken is best for Thai chicken wraps?
Boneless, skinless chicken thighs are ideal because they’re juicier and more flavorful. However, chicken breasts work well too — just be careful not to overcook them, as they can dry out. For a quicker version, shredded rotisserie chicken is a great substitute.
2. Can I use store-bought peanut sauce?
You can, but making it at home gives you more control over the flavor and sweetness. Most store-bought sauces lean overly sweet or artificial. If you’re short on time, go for a natural peanut-based sauce with no corn syrup and adjust with a splash of lime or soy sauce.
3. Are these wraps spicy?
The base recipe is mild, but you can easily adjust the heat. Add more chili flakes to the marinade or stir a bit of Sriracha or Thai chili paste into the peanut sauce if you like it hot.
4. How do I make these wraps gluten-free?
Use gluten-free tortillas or lettuce wraps, and make sure to use tamari instead of soy sauce in both the marinade and peanut sauce. Everything else in the recipe is naturally gluten-free.
5. Can I meal prep this recipe?
Absolutely. You can prep the chicken, slaw, and peanut sauce up to 3 days in advance. Store them separately in airtight containers and assemble wraps just before eating. This makes for a fantastic grab-and-go lunch.
