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Thai Chicken Wrap with Crunchy Asian Slaw

Delicious Thai Chicken Wrap with Crunchy Asian Slaw Made Easy

This Thai Chicken Wrap with Crunchy Asian Slaw is a quick, healthy, and flavorful meal bursting with vibrant Asian flavors.
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Prep Time 30 minutes
Cook Time 14 minutes
Marinating Time 20 minutes
Total Time 1 hour 4 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 1 pound Boneless Skinless Chicken Thighs can substitute with chicken breast for a leaner option
  • 3 tablespoons Soy Sauce use tamari for gluten-free
  • 2 tablespoons Sesame Oil can use vegetable oil as an alternative
  • 2 tablespoons Lime Juice fresh lime juice preferred
  • 1 teaspoon Garlic Powder can swap with fresh garlic
  • 1 teaspoon Ground Ginger fresh ginger can be used for extra zing
  • 1 teaspoon Chili Flakes optional
Peanut Sauce
  • 1/2 cup Creamy Peanut Butter almond butter can be substituted
  • 2 tablespoons Honey agave syrup for vegan alternative
  • 1 tablespoon Rice Vinegar can substitute with apple cider vinegar
Slaw
  • 2 cups Shredded Green & Red Cabbage mix in other crunchy veggies if desired
  • 1 cup Julienned Carrots can substitute with other colorful veggies
  • 1 Red Bell Pepper swap with yellow or orange for variation
  • 3 stalks Scallions chives can be used as a substitute
  • 1/4 cup Chopped Cilantro can use parsley instead
  • 1 tablespoon Sugar optional based on sweetness preference
Wrap
  • 4 large Flour Tortillas can use gluten-free tortillas

Equipment

  • Mixing bowl
  • grill or non-stick skillet
  • Large Mixing Bowl

Method
 

Marinate and Cook
  1. Whisk together soy sauce, sesame oil, lime juice, garlic powder, ginger, and chili flakes in a bowl. Coat the chicken thighs and marinate for 20 minutes.
  2. Prepare the peanut sauce by mixing peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ginger. Gradually add warm water until smooth.
  3. Combine shredded cabbage, carrots, and red bell pepper in a bowl. Drizzle with lime juice and rice vinegar, sprinkle sugar and salt, then mix well and let sit for 10 minutes.
  4. Cook marinated chicken on a grill or skillet for 5-7 minutes on each side until golden brown and cooked through. Let rest before slicing.
  5. Warm tortillas, spread peanut sauce, add slaw and chicken, drizzle more sauce, top with scallions and cilantro, then wrap tightly to serve.

Nutrition

Serving: 1wrapCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 650mgFiber: 4gSugar: 6gVitamin A: 1200IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For deeper flavor, marinate the chicken for at least 1 hour. Store wraps in airtight containers for up to 2 days. Freeze extra chicken and slaw for up to 3 months.

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