Description
Thai Chicken Wraps with Crunchy Asian Slaw offer fresh flavors and textures. Enjoy marinated chicken, crisp slaw, and creamy peanut sauce for a healthy meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh lime juice
- 1 tsp garlic powder
- 1 tsp ground ginger
- ½ tsp chili flakes, optional
- 1 tbsp fish sauce
- 1 tbsp packed light brown sugar
- 1 tsp sriracha
- 2 tbsp vegetable oil or neutral cooking oil (for pan-frying)
- ⅓ cup creamy peanut butter
- 2 tbsp low-sodium soy sauce (for sauce)
- 1 tbsp honey
- 1 tbsp rice vinegar (unseasoned)
- 1 tsp sesame oil (for sauce)
- 1 clove garlic, minced (for sauce)
- 1 tsp grated fresh ginger (for sauce)
- 1–2 tbsp warm water, plus more as needed (for sauce)
- 1 tbsp fresh lime juice (for sauce)
- ½ tsp sriracha, optional (for sauce)
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- ½ cup fresh cilantro, roughly chopped
- ¼ cup green onions (scallions), thinly sliced
- ¼ cup roasted peanuts, roughly chopped (for slaw)
- ¼ cup rice vinegar (for slaw dressing)
- 2 tbsp sesame oil (for slaw dressing)
- 1 tbsp low-sodium soy sauce (for slaw dressing)
- 1 tbsp honey or maple syrup (for slaw dressing)
- 1 tsp fresh ginger, grated (for slaw dressing)
- ½ tsp garlic powder (for slaw dressing)
- Pinch of red pepper flakes, optional (for slaw dressing)
- 12–16 large butter lettuce leaves or 8-inch whole wheat/flour tortillas
- Extra chopped fresh cilantro, for garnish
- Extra roasted peanuts, for garnish
Instructions
- In a medium bowl, whisk together 2 tbsp low-sodium soy sauce, 1 tbsp sesame oil, 1 tbsp fresh lime juice, 1 tsp garlic powder, 1 tsp ground ginger, ½ tsp chili flakes (optional), 1 tbsp fish sauce, 1 tbsp light brown sugar, and 1 tsp sriracha until well combined.
- Add 1 lb thinly sliced chicken to the marinade. Toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or ideally 2+ hours for best flavor.
- In a medium bowl, combine ⅓ cup creamy peanut butter, 2 tbsp low-sodium soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 clove minced garlic, 1 tsp grated fresh ginger, 1 tbsp fresh lime juice, ½ tsp sriracha (optional), and 1-2 tbsp warm water. Whisk vigorously until smooth and creamy, adding more water if needed for desired consistency. Set aside.
- In a large mixing bowl, combine 4 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup shredded carrots, 1 sliced red bell pepper, ½ cup chopped fresh cilantro, ¼ cup sliced green onions, and ¼ cup chopped roasted peanuts.
- In a separate small bowl, whisk together ¼ cup rice vinegar, 2 tbsp sesame oil, 1 tbsp low-sodium soy sauce, 1 tbsp honey or maple syrup, 1 tsp grated fresh ginger, ½ tsp garlic powder, and a pinch of red pepper flakes (optional). Pour over the slaw vegetables and toss until evenly coated. Refrigerate until ready for assembly.
- Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Cook marinated chicken in 2-3 batches for 2-3 minutes per side until cooked through and golden-brown. Transfer cooked chicken to a clean plate and set aside.
- Lay out lettuce leaves or tortillas. Spread a spoonful of creamy peanut sauce, then layer with cooked Thai chicken and crunchy Asian slaw. Garnish with extra cilantro and roasted peanuts. Fold or roll tightly and serve immediately.
Notes
- Allow chicken to marinate for better flavor.
- Adjust slaw dressing ingredients to taste.
- Use fresh ingredients for best results.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Wrap
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 400
- Sugar: 10g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg