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Thai Chicken Wrap with Crunchy Asian Slaw

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A savory grilled chicken wrap dressed with creamy peanut sauce and a crunchy Southeast Asian-style slaw, perfect for quick dinners and meal prep.

Ingredients

Scale
  • 1 pound boneless skinless chicken thighs (or chicken breast)
  • 2 tablespoons soy sauce (for chicken marinade)
  • 1 tablespoon sesame oil (for chicken marinade)
  • 1 tablespoon lime juice (fresh squeezed)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon chili flakes (optional)
  • 1/3 cup creamy peanut butter (for sauce)
  • 2 tablespoons soy sauce (for peanut sauce)
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar (for peanut sauce)
  • 1 teaspoon sesame oil (for peanut sauce)
  • 1 clove garlic (minced)
  • 1 teaspoon fresh ginger (grated)
  • 1-2 tablespoons warm water (to thin sauce)
  • 2 cups green cabbage (shredded)
  • 1 cup red cabbage (shredded)
  • 1 cup carrots (julienned)
  • 1/2 red bell pepper (thinly sliced)
  • 2 scallions (thinly sliced)
  • 1/4 cup cilantro (chopped)
  • 1 tablespoon lime juice (for slaw)
  • 1 tablespoon rice vinegar (for slaw)
  • 1 teaspoon sugar, salt to taste
  • 4 large flour tortillas (or flatbreads)
  • Extra cilantro and chopped peanuts for garnish

Instructions

  1. Marinate chicken: Whisk soy sauce, sesame oil, lime juice, garlic powder, ginger, and chili flakes. Coat chicken and marinate for at least 20 minutes.
  2. Make peanut sauce: Combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Whisk until smooth, then thin with warm water.
  3. Prepare slaw: Toss green and red cabbage, carrots, bell pepper, scallions, and cilantro with lime juice, rice vinegar, sugar, and salt. Let mix rest for 10 minutes.
  4. Cook chicken: Heat grill pan, drizzle oil, and cook thighs for 5-7 minutes per side until reaching an internal temperature of 165°F.
  5. Assemble wraps: Warm tortillas, spread peanut sauce, add 3/4 cup slaw, 4 oz sliced chicken, more sauce, cilantro, peanuts; fold and slice.

Notes

Pair lean protein with fiber-rich vegetables for a balanced meal. Rest chicken for 5 minutes after cooking to retain juices.

Nutrition

Find it online: https://easyumrecipes.com/thai-chicken-wrap-crunchy-asian-slaw/