Print

Thai Chicken Wrap with Crunchy Asian Slaw Recipe

Print Recipe

★★★★★

4.7 from 88 reviews

A vibrant and flavorful Thai Chicken Wrap with juicy marinated chicken thighs grilled to perfection, paired with a crunchy, tangy Asian slaw and a creamy, spicy peanut sauce. This colorful wrap offers a perfect balance of savory, sweet, and zesty flavors, ideal for a fresh lunch or light dinner.

Ingredients

Scale

For the Chicken

  • 1 lb boneless skinless chicken thighs (or chicken breast for a 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 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 sauce)

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 Assembling the Wraps

  • 4 large flour tortillas or flatbreads (low-carb or gluten-free alternatives optional)
  • Extra cilantro for garnish (optional)
  • Chopped peanuts for garnish (optional)

Instructions

  1. Marinate the Chicken: In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes if using. Add chicken thighs and toss well to coat. Let marinate at least 20 minutes at room temperature or up to 4 hours refrigerated. This enhances flavor and tenderness.
  2. Make the Peanut Sauce: Combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl. Whisk until smooth. Gradually add warm water to achieve a pourable consistency. Set aside.
  3. Prepare the Asian Slaw: In a large bowl, mix green cabbage, red cabbage, carrots, red bell pepper, scallions, and cilantro. Toss with lime juice, rice vinegar, sugar, and salt. Let sit for 10 minutes to meld flavors and soften slightly.
  4. Cook the Chicken: Heat a grill pan or skillet over medium-high heat and drizzle with oil. Cook chicken thighs for 5 to 7 minutes per side until browned and cooked through. Remove and let rest 5 minutes before slicing thinly. Optionally, use shredded rotisserie or poached chicken instead.
  5. Assemble the Wraps: Warm tortillas briefly until pliable. Spread a generous spoonful of peanut sauce on each tortilla. Add a layer of Asian slaw, then sliced chicken. Drizzle more peanut sauce on top if desired; garnish with extra cilantro and chopped peanuts. Fold or roll tightly and slice in half to serve.

Notes

  • Marinate chicken longer (up to 4 hours) for deeper flavor.
  • Use chicken breast instead of thighs for a leaner option but cook carefully to avoid dryness.
  • The peanut sauce can be adjusted for thickness by adding more or less water.
  • For a gluten-free wrap, substitute flour tortillas with gluten-free or low-carb flatbreads.
  • Vegetarian option: omit chicken and add grilled tofu or tempeh instead.

Keywords: Thai chicken wrap, Asian slaw, peanut sauce, grilled chicken, healthy wrap, Thai cuisine, lunch recipe

Find it online: https://kitchenbyrita.com/thai-chicken-wrap-with-crunchy-asian-slaw-recipe/