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Thai Chicken Wrap with Crunchy Asian slaw

Thai Chicken Wrap with Crunchy Asian Slaw

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer, Lunch, Main Course
Cuisine Asian, Thai
Servings 4 Wraps

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Marinate the Chicken

  1. 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

    1. 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.
    2. 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

    1. 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.
    2. This slaw is bright and crunchy, which is essential in balancing the richness of the peanut chicken.

    Cook the Chicken

    1. 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

      1. 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.
      2. Fold like a burrito or roll tightly like a wrap. Slice in half to serve.