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Thai Chicken Wrap with Crunchy Asian Slaw Recipe

Thai Chicken Wrap with Crunchy Asian Slaw

Emily
A bold, fresh Thai Chicken Wrap with Crunchy Asian Slaw and a creamy peanut-lime sauce. Ready in 30 minutes and packed with color, crunch, and flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Thai
Servings 4 servings
Calories 480 kcal

Equipment

  • Skillet
  • Large Mixing Bowl
  • Whisk

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs sliced thin
  • 2 tbsp soy sauce for marinade
  • 1 tbsp sesame oil for marinade
  • 1 tbsp lime juice for marinade
  • 1 tsp garlic powder
  • 1 tsp fresh ginger grated
  • 1 tbsp olive oil for cooking
  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 large carrot julienned or grated
  • 3 green onions thinly sliced
  • 1/4 cup fresh cilantro chopped
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil for slaw
  • 1 tsp soy sauce for slaw
  • 1 tsp honey for slaw
  • 1 tbsp sesame seeds
  • 3 tbsp creamy peanut butter
  • 2 tbsp soy sauce for peanut sauce
  • 1 tbsp lime juice for peanut sauce
  • 1 tbsp honey for peanut sauce
  • 1 tsp sriracha adjust to taste
  • 2 tbsp warm water to thin the sauce
  • 4 large flour tortillas 10 to 12 inch

Instructions
 

  • Marinate the chicken: Slice chicken into thin strips. Toss with soy sauce, sesame oil, lime juice, garlic powder, and grated ginger. Let sit for 10 minutes.
  • Make the slaw: Combine both cabbages, carrot, green onions, and cilantro in a large bowl. Add rice vinegar, sesame oil, soy sauce, honey, and sesame seeds. Toss well and set aside.
  • Make the peanut sauce: Whisk together peanut butter, soy sauce, lime juice, honey, sriracha, and warm water until smooth. Adjust consistency with more water if needed.
  • Cook the chicken: Heat olive oil in a skillet over medium-high heat. Cook chicken strips 5 to 6 minutes, flipping once, until cooked through and lightly golden.
  • Warm the tortillas: Heat each tortilla in a dry pan for 20 to 30 seconds per side.
  • Assemble: Spread peanut sauce on the tortilla, layer on chicken strips, then top with crunchy slaw. Add avocado or crushed peanuts if desired. Roll up tightly and serve immediately.

Notes

  • Chicken thighs stay juicier than breasts under high heat.
  • Mix slaw components 10 to 15 minutes before serving for best texture.
  • Store components separately - chicken up to 3 days, slaw up to 24 hours, peanut sauce up to 1 week.
  • For a lighter option, use large lettuce leaves instead of tortillas.
Keyword Thai Chicken Wrap with Crunchy Asian Slaw Recipe