Ingredients

1 lb boneless skinless chicken thighs (or chicken breast)

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)

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 sauce)

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 (low-carb or gluten-free if preferred)

Extra cilantro and chopped peanuts for garnish (optional)

Instructions

Step 1: In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add chicken thighs and toss to coat. Marinate for at least 20 minutes at room temperature or up to 4 hours in the refrigerator.

Step 2: In a small bowl, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until smooth. Gradually add warm water to reach a pourable consistency.

Step 3: In a large bowl, toss green cabbage, red cabbage, carrots, red bell pepper, scallions, and cilantro. Stir in lime juice, rice vinegar, sugar, and salt. Let sit for 10 minutes for flavors to meld.

Step 4: Heat a grill pan or skillet over medium-high heat with a little oil. Cook chicken thighs for 5–7 minutes per side until cooked through and browned. Rest for 5 minutes, then slice thinly.

Step 5: Warm tortillas briefly until pliable. Spread peanut sauce on each tortilla’s bottom half. Layer with slaw, sliced chicken, and drizzle more peanut sauce. Garnish with cilantro and chopped peanuts if desired. Fold or roll tightly and slice to serve.

Storage

Store leftover cooked chicken, sauce, and slaw separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped tightly to prevent drying out. Reheat chicken gently in a skillet or microwave before assembling wraps. For best texture, assemble wraps fresh before serving.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well but tends to be leaner and can dry out faster. Cook carefully to keep it juicy.

How spicy is this recipe?

The chili flakes are optional, so you can adjust the heat to your preference. Without them, the dish remains mild but flavorful from the ginger and garlic.