Thai Chicken Wrap with Crunchy Asian Slaw Recipe
This Thai Chicken Wrap recipe combines tender, juicy marinated chicken thighs with a crunchy, vibrant Asian slaw and a creamy, tangy peanut sauce. Wrapped in warm tortillas, these wraps are perfect for a flavorful and satisfying meal that’s easy to prepare and packed with fresh ingredients.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 wraps 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
For the Chicken Marinade
- 1 lb boneless skinless chicken thighs (or chicken breast for leaner option)
- 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, for heat)
For the Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1–2 tablespoons warm water (to thin out sauce to desired consistency)
For the Asian Slaw
- 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
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt to taste
For the Wraps
- 4 large flour tortillas or flatbreads (low-carb or gluten-free versions optional)
- Extra cilantro and chopped peanuts for garnish (optional)
Instructions
- Marinate the Chicken: Whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes in a bowl. Add the chicken thighs and toss until well coated. Let the chicken marinate for at least 20 minutes at room temperature or up to 4 hours refrigerated to deepen flavor.
- Make the Peanut Sauce: In a small bowl, combine creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated fresh ginger. Whisk until smooth and creamy. Add warm water, a little at a time, until the sauce reaches a pourable consistency perfect for drizzling.
- Prepare the Asian Slaw: In a large bowl, toss the shredded green and red cabbage, julienned carrots, sliced red bell pepper, scallions, and chopped cilantro together. Add lime juice, rice vinegar, sugar, and a pinch of salt. Mix thoroughly and allow the slaw to sit for about 10 minutes so the flavors meld and the slaw becomes crisp and vibrant.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Add a small drizzle of oil to prevent sticking. Cook the marinated chicken thighs for 5 to 7 minutes per side until they are cooked through and have a nice golden-brown sear. Remove from heat and let the chicken rest for 5 minutes before slicing thinly to retain juiciness.
- Assemble the Wraps: Warm the tortillas briefly in a dry skillet or microwave to make them pliable. Lay each tortilla flat and spread a generous spoonful of peanut sauce over the bottom. Add a handful of the crunchy Asian slaw, then layer with sliced chicken. Drizzle more peanut sauce on top and garnish with extra cilantro and chopped peanuts if desired. Fold the tortillas like a burrito or roll tightly as a wrap. Slice in half and serve.
Notes
- For a spicier wrap, increase the chili flakes in the chicken marinade.
- Chicken thighs are preferred for juiciness, but chicken breasts can be used for a leaner option.
- Use gluten-free or low-carb tortillas if dietary restrictions apply.
- The peanut sauce can be made ahead and stored in the fridge for up to 3 days.
- Allowing the slaw to rest enhances the flavor and softens it slightly while keeping crunch.
- Leftover wraps can be wrapped tightly in foil and refrigerated for up to 24 hours, but are best fresh.
Keywords: Thai chicken wrap, Asian slaw, peanut sauce wrap, easy Thai recipe, chicken wrap lunch
