Thai Chicken Wrap with Crunchy Asian Slaw

Looking for a delightful meal that’s packed with flavor? The Thai Chicken Wrap with Crunchy Asian Slaw is a perfect choice. This recipe combines juicy marinated chicken with a refreshing slaw and a creamy peanut sauce, all wrapped in a soft tortilla. It’s a wholesome meal that is easy to make and great for any occasion.

Why You’ll Love This Thai Chicken Wrap with Crunchy Asian Slaw

This recipe is a delightful fusion of flavors and textures. The marinated chicken thighs are tender and flavorful, making each bite satisfying. The crunchy Asian slaw adds a fresh and crispy element, while the creamy peanut sauce brings everything together. Whether you’re enjoying these wraps for lunch, dinner, or as a picnic meal, they offer a taste of Thailand that everyone will love. Plus, they are easy to customize, so you can tweak them to your liking.

How to Make Thai Chicken Wrap with Crunchy Asian Slaw

Ingredients

1 lb boneless skinless chicken thighs (you can also use chicken breast, but thighs stay juicier)
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)
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)
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
4 large flour tortillas or flatbreads (you can use low-carb or gluten-free if preferred)
Extra cilantro and chopped peanuts for garnish (optional)

Step-by-Step Instructions

Marinate the Chicken:
In a bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken thighs and let them marinate for at least 30 minutes. You can also marinate them overnight to enhance the flavors.
Make the Peanut Sauce:
In another bowl, whisk together the peanut butter, 2 tablespoons of soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and warm water. Adjust the consistency with more water if needed. Set aside.
Prepare the Asian Slaw:
In a large mixing bowl, combine shredded green cabbage, shredded red cabbage, julienned carrots, sliced red bell pepper, scallions, and chopped cilantro. In a small bowl, mix 1 tablespoon of lime juice, 1 tablespoon of rice vinegar, sugar, and salt to taste. Pour the dressing over the slaw and toss well.
Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 5-7 minutes per side or until fully cooked and golden brown. Remove from heat and let it rest for a few minutes before slicing it into strips.
Assemble the Wraps:
Lay out the tortillas or flatbreads. Spread a generous amount of peanut sauce on each tortilla. Top with sliced chicken and the crunchy Asian slaw. Roll the wraps tightly and slice them in half, if desired.

How to Serve Thai Chicken Wrap with Crunchy Asian Slaw

Serve these wraps immediately for the best flavor and texture. They pair beautifully with additional peanut sauce for dipping and some fresh cilantro and crushed peanuts on top for extra crunch. You can enjoy them as a quick lunch or light dinner, or even pack them for a picnic.

How to Store Thai Chicken Wrap with Crunchy Asian Slaw

Store leftovers in an airtight container in the fridge for up to 2 days. However, it’s best to keep the slaw and peanut sauce separate to maintain the freshness and crunch of the slaw. When ready to eat, reassemble the wraps and enjoy!

Tips to Make Thai Chicken Wrap with Crunchy Asian Slaw Perfect

Marinate Longer: For the best flavor, allow the chicken to marinate for several hours or overnight.
Adjust Thickness: If your peanut sauce is too thick, gradually add warm water until you reach your desired consistency.
Customize the Slaw: Feel free to add other vegetables like cucumbers or snap peas for more crunch.
Grill or Bake: Instead of pan-frying, you can grill your chicken for a smoky flavor. Alternatively, use the oven to bake it.

Flavor Variations

Spicy Version: Add a teaspoon of sriracha or a spicy peanut sauce for a kick.
Vegetarian Option: Substitute chicken with grilled tofu for a plant-based version.
Nut-Free Option: Use sun butter or tahini instead of peanut butter for a nut-free alternative.

Pro Tips for Success

Use fresh ingredients for the slaw; they make a significant difference in flavor and crunch.
Warm your tortillas slightly in a skillet or microwave, making them easier to roll without tearing.
Taste the slaw dressing and adjust the sweetness or acid to your preference before serving.

FAQs About Thai Chicken Wrap with Crunchy Asian Slaw

Can I make this wrap ahead of time?
Yes, you can prepare the marinated chicken and slaw a day in advance. However, it’s best to assemble the wraps just before eating to keep everything fresh.

What can I serve with these wraps?
These wraps pair nicely with a light salad or fresh fruit. You could also serve them with a side of rice for a more filling meal.

Can I freeze the wraps?
While it’s possible to freeze the chicken and slaw separately, frozen wraps may lose their texture. It’s best to enjoy them fresh or refrigerated for a couple of days.

Final Thoughts

The Thai Chicken Wrap with Crunchy Asian Slaw is a delightful meal that brings together a variety of flavors and textures. Easy to prepare and versatile, it can be adjusted to fit different dietary needs. Whether you’re feeding a family or looking for a quick lunch, these wraps are a tasty choice that everyone will enjoy. Give this recipe a try, and you might just make it a regular in your meal rotation!