Thai Chicken Wrap with Crunchy Asian Slaw for Summer Bliss
Fresh Thai Chicken Wrap with Crunchy Asian Slaw packed with juicy chicken, crisp cabbage, carrots, and creamy peanut sauce. Perfect healthy dinner recipe idea!
Equipment
- Mixing Bowl
- Whisk
- Tortillas warmer (optional)
Ingredients
- 2 cups cooked chicken breast shredded or diced
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 red bell pepper thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/3 cup roasted peanuts roughly chopped
- 4 large flour tortillas
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon grated fresh ginger
- 1 garlic clove minced
- Salt and pepper to taste
- 1 tablespoon sesame oil optional
Instructions
- In a large bowl, combine shredded green and red cabbage, julienned carrots, sliced red bell pepper, cilantro, and green onions. Toss well.
- Whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, ginger, and garlic in a small bowl to make the sauce. Adjust seasoning.
- Drizzle half the sauce over the slaw and mix. Let sit for 10 minutes to marinate.
- Warm tortillas. Spread remaining sauce in the center, add slaw, top with chicken and peanuts.
- Fold and roll tightly. Slice in half and serve immediately.
Notes
- >Prep slaw ahead for better flavor.
>Add sriracha for heat.
>Use lettuce for low-carb option.