Thai Chicken Wrap with Crunchy Asian Slaw
Thai Chicken Wrap with Crunchy Asian Slaw is a delightful combination of flavors and textures that promises to satisfy your appetite. This recipe features tender marinated chicken, vibrant crunchy slaw, and a creamy peanut sauce, all wrapped in a soft tortilla. It’s healthy, easy to make, and perfect for lunch or dinner. Whether you crave something fresh and zesty or are looking for a crowd-pleasing meal, this wrap ticks all the boxes.
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This Thai Chicken Wrap is a unique dish that brings a burst of flavor to your table. The marinated chicken stays juicy and tender, while the slaw offers a delightful crunch with every bite. The creamy peanut sauce adds richness and just the right amount of sweetness. Not only is this dish incredibly tasty, but it’s also nutritious, making it a great choice for families and busy individuals alike. Plus, you can easily modify the ingredients to suit your preferences, making it a versatile recipe for every occasion.
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 medium bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken thighs and coat them well with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor. -
Make the Peanut Sauce
In a separate bowl, whisk together the creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and warm water. Adjust the water amount as needed to reach your desired consistency. Set aside. -
Prepare the Asian Slaw
In a large bowl, combine the green cabbage, red cabbage, julienned carrots, red bell pepper, scallions, and cilantro. In a small bowl, mix lime juice, rice vinegar, sugar, and salt. Pour this dressing over the slaw and toss to combine. -
Cook the Chicken
Heat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5-7 minutes per side or until fully cooked and no longer pink in the center. Remove from heat and let the chicken rest for a few minutes before slicing it into strips. -
Assemble the Wraps
Lay a tortilla or flatbread on a clean surface. Spread a generous amount of peanut sauce, then add a layer of the crunchy slaw and sliced chicken. Roll tightly and cut in half if desired.
How to Serve Thai Chicken Wrap with Crunchy Asian Slaw
Serve these Thai Chicken Wraps with extra peanut sauce on the side for dipping. A fresh lime wedge adds a nice zesty touch. Pair with a light salad or fresh fruit for a complete meal. They make an excellent lunch option or a fun dinner that the whole family will enjoy!
How to Store Thai Chicken Wrap with Crunchy Asian Slaw
To store leftovers, wrap the assembled wraps tightly in plastic wrap or foil and place them in the refrigerator. They will keep well for up to 2 days. To maintain the crunchiness of the slaw, consider storing the slaw and chicken separately from the tortillas if you plan to have leftovers. This way, you can enjoy freshly assembled wraps even after a couple of days.
Tips to Make Thai Chicken Wrap with Crunchy Asian Slaw Perfect
- For a vegetarian option, substitute the chicken with marinated tofu or tempeh.
- To add more crunch, consider including sliced bell peppers, radishes, or cucumbers in the slaw.
- Adjust the spice level by varying the amount of chili flakes or adding chopped fresh chilies.
Flavor Variations
- Spicy Update: Add Sriracha or another hot sauce to the peanut sauce for a kick.
- Herbaceous Twist: Experiment with fresh herbs like mint or basil in the slaw for additional freshness.
- Different Nuts: If allergic to peanuts, try almond butter or sunflower seed butter for the sauce.
Pro Tips for Success
- Make the peanut sauce ahead of time and store it in an airtight container in the refrigerator for up to one week.
- Ensure the chicken is well-marinated to maximize flavor, but avoid leaving it too long in the marinade to prevent it from becoming too salty.
- Use a non-stick skillet if grilling the chicken, to avoid any sticking issues.
FAQs About Thai Chicken Wrap with Crunchy Asian Slaw
Can I use chicken breast instead of thighs?
Yes, chicken breast works in this recipe, but keep in mind that thighs are generally juicier and more flavorful. If using breast, be cautious not to overcook it.
What can I substitute for peanut butter?
If you or someone you’re serving has a peanut allergy, almond butter or sunflower seed butter can serve as excellent alternatives in the sauce.
Can I make these wraps ahead of time?
While you can prepare the chicken and slaw in advance, it’s best to assemble the wraps just before serving. This helps keep the tortillas from getting soggy.
Final Thoughts
The Thai Chicken Wrap with Crunchy Asian Slaw is not only a feast for your taste buds but also a vibrant and satisfying meal. It wraps up juicy chicken, refreshing vegetables, and creamy sauce into one delightful package. Perfect for lunch, dinner, or even meal prep, this recipe is a winner. Enjoy the delightful blend of flavors, and don’t hesitate to customize it to your family’s liking!
Thai Chicken Wrap with Crunchy Asian Slaw
Ingredients
Method
- In a medium bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken thighs and coat them well with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- In a separate bowl, whisk together the creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and warm water. Adjust the water amount as needed to reach your desired consistency. Set aside.
- In a large bowl, combine the green cabbage, red cabbage, julienned carrots, red bell pepper, scallions, and cilantro. In a small bowl, mix lime juice, rice vinegar, sugar, and salt. Pour this dressing over the slaw and toss to combine.
- Heat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5-7 minutes per side or until fully cooked and no longer pink in the center. Remove from heat and let the chicken rest for a few minutes before slicing it into strips.
- Lay a tortilla or flatbread on a clean surface. Spread a generous amount of peanut sauce, then add a layer of the crunchy slaw and sliced chicken. Roll tightly and cut in half if desired.