Description
Indulge in the vibrant flavors of Thai Chicken Wrap with Crunchy Asian Slaw, a delightful dish that transforms your meal into a delicious experience. This wrap brings together juicy chicken marinated in zesty seasonings and a colorful slaw filled with fresh vegetables. Paired with a rich peanut sauce, it’s perfect for lunch, dinner, or as an impressive party appetizer. With a blend of textures and tastes, these wraps are not only visually appealing but also quick to prepare, making them an ideal choice for busy weeknights or gatherings. Enjoy the burst of flavor in every bite while keeping your meal healthy and satisfying.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 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
- 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
- Extra cilantro and chopped peanuts for garnish (optional)
Instructions
- In a mixing bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken thighs, ensuring they are well coated. Let marinate for at least 15 minutes.
- In another bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and warm water until smooth. Adjust water to achieve desired consistency.
- Heat a non-stick skillet over medium heat. Add marinated chicken thighs and cook for about 6-7 minutes per side until fully cooked through. Remove from heat and let rest before slicing into strips.
- In a large bowl, mix shredded green cabbage, red cabbage, julienned carrots, sliced bell pepper, scallions, cilantro, lime juice, rice vinegar, sugar, and salt. Toss well to combine.
- Lay out tortillas or flatbreads. Place sliced chicken down the center followed by a generous portion of crunchy slaw. Drizzle with peanut sauce before wrapping tightly.
- Cut each wrap in half if desired. Garnish with extra cilantro and chopped peanuts before serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap (200g)
- Calories: 400
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 80mg