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Thai Chicken Wrap

Savory Thai Chicken Wraps with Crunchy Asian Slaw Delight

This Thai Chicken Wrap delivers an unforgettable flavor explosion, combining tender chicken, creamy peanut sauce, and crunchy Asian slaw, perfect for a quick lunch or dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Chicken breasts can be used but may dry out.
  • 1/4 cup Soy Sauce Tamari is a great gluten-free alternative.
  • 2 tablespoons Sesame Oil Infuses a nutty aroma.
  • 2 tablespoons Lime Juice Balances flavors.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Chili Flakes Optional for heat.
For the Peanut Sauce
  • 1/2 cup Creamy Peanut Butter Base of our peanut sauce.
  • 2 tablespoons Honey Sweetens the sauce.
  • 1 tablespoon Rice Vinegar Adds tang.
For the Asian Slaw
  • 2 cups Shredded Cabbages and Carrots Use pre-packaged coleslaw mix for convenience.
  • 1 medium Red Bell Pepper Brightens the slaw.
  • 1/4 cup Scallions Enhance freshness.
  • 1/4 cup Cilantro Introduces herbal notes.
  • 1 teaspoon Salt Enhances flavor.
  • 1 teaspoon Sugar Balancers the slaw.
For the Wrap
  • 4 large Tortillas or Flatbreads Opt for gluten-free if needed.

Equipment

  • Mixing Bowls
  • skillet
  • whisk
  • Meat Thermometer

Method
 

Preparation Steps
  1. Marinate the Chicken: In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes. Submerge the chicken thighs in the marinade and let them marinate for 20 minutes to 4 hours.
  2. Make the Peanut Sauce: In a separate bowl, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add warm water gradually until smooth and creamy.
  3. Prepare the Asian Slaw: Toss together cabbages, carrots, red bell pepper, scallions, cilantro, lime juice, rice vinegar, sugar, and salt in a large bowl. Let sit for 10 minutes.
  4. Cook the Chicken: Heat a skillet over medium-high heat, add oil. Cook the marinated chicken for 5-7 minutes on each side until cooked through.
  5. Assemble the Wraps: Warm tortillas, spread peanut sauce, layer with sliced chicken and Asian slaw, fold, and slice in half to serve.

Nutrition

Serving: 1wrapCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 500mgPotassium: 450mgFiber: 5gSugar: 7gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze assembled wraps for up to 2 months.

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