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Thai Chicken Wrap with Crunchy Asian Slaw

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A vibrant and exciting wrap filled with grilled chicken and fresh veggies, accompanied by a creamy peanut dressing.

Ingredients

Scale
  • 1 lb boneless (skinless) chicken thighs
  • 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)
  • ⅓ cup creamy peanut butter
  • 2 tablespoons soy sauce (for dressing)
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 clove garlic (minced)
  • 1 teaspoon grated fresh ginger
  • 1–2 tablespoons warm water
  • 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 (for slaw)
  • 1 tablespoon rice vinegar (for slaw)
  • 1 teaspoon sugar
  • Salt to taste
  • 4 large flour tortillas or flatbreads
  • Extra cilantro and chopped peanuts for garnish (optional)

Instructions

  1. Marinate the chicken: In a bowl, combine the soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes (if using). Add the chicken thighs, ensuring they are well-coated. Let it sit for at least 30 minutes.
  2. Cook the chicken: Heat a grill pan or skillet over medium-high heat. Add the marinated chicken thighs (discarding excess marinade) and cook for about 5-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C).
  3. Prepare the dressing: Whisk together the creamy peanut butter, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and warm water in a separate bowl.
  4. Throw together the slaw: In a large bowl, combine the shredded green and red cabbage, julienned carrots, red bell pepper, scallions, cilantro, lime juice, rice vinegar, sugar, and salt. Toss well to mix.
  5. Slice the chicken: Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
  6. Assemble the wraps: Lay a tortilla or flatbread on a clean surface. Layer on some slaw, add sliced chicken, and drizzle with the peanut dressing. Wrap it up tightly.
  7. Garnish and serve: Top with additional cilantro and chopped peanuts if desired. Serve immediately with extra dressing on the side.

Notes

Assemble the wraps just before serving to keep everything fresh and crunchy. You can also marinate the chicken and prepare the slaw ahead of time.

Nutrition

Keywords: Thai, Chicken Wrap, Asian Slaw, Summer Recipe, Grilled Chicken

Find it online: https://basilboard.com/minute-thai-chicken-wrap-crunchy-asian-slaw/