Thai Chicken Wraps with Crunchy Asian Slaw are a tasty and refreshing option for lunch or dinner. Loaded with tender marinated chicken, a vibrant slaw, and a creamy peanut sauce, these wraps promise a delightful combination that brings the flavors of Thailand right to your table. Enjoy them fresh, or pack them for a picnic – they are versatile and sure to please everyone!
Recipe Information
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 35 minutes (not including marinating time)
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: Approximately 470
- Protein: 29g
- Carbohydrates: 36g
- Fat: 25g
- Fiber: 4g
- Sugar: 5g
- Sodium: 790mg
Why Make This Thai Chicken Wrap with Crunchy Asian Slaw
This recipe offers a perfect balance of flavors and textures. The marinated chicken delivers juicy tenderness while the crunchy slaw adds freshness and a delightful snap. The peanut sauce brings everything together, with its creamy, nutty profile tinged with a hint of sweetness. It’s an incredibly satisfying dish that you can prepare quickly, making it perfect for busy weeknights or casual gatherings. Plus, it’s a fantastic way to introduce new flavor profiles to your family or friends!
How to Make Thai Chicken Wrap with Crunchy Asian Slaw
Step 1: Preparation
Whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes in a bowl. Add the chicken thighs and toss to ensure they’re completely coated. Allow the chicken to marinate for at least 20 minutes at room temperature, or refrigerate for up to 4 hours for maximum flavor. Note that marinating time isn’t included in the total recipe time.
Step 2: Mixing
In a small bowl, make the peanut sauce by combining creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until smooth, then gradually add warm water, one tablespoon at a time, until you achieve a consistency that drips easily but still coats the back of a spoon.
Step 3: Cooking
Prepare the crunchy slaw by tossing together the shredded green cabbage, red cabbage, julienned carrots, thinly sliced bell pepper, scallions, and cilantro in a large bowl. Adding lime juice, rice vinegar, sugar, and a pinch of salt to the slaw, mix well and let it sit for about 10 minutes to allow the flavors to meld.
Heat a grill pan or skillet over medium-high heat with a drizzle of oil. Cook the marinated chicken thighs for 5-7 minutes per side until they are fully cooked and possess a lovely browned exterior, reaching an internal temperature of 165°F. Let the chicken rest for 5 minutes, then slice it thinly against the grain.
Step 4: Finishing
Warm your flour tortillas or flatbreads in a dry skillet or microwave for about 15 seconds. Spread a generous spoonful of peanut sauce over each tortilla, layer with about 3/4 cup of slaw, and top with sliced chicken (approximately 4 ounces per wrap). Drizzle additional peanut sauce on top as desired. Garnish with extra cilantro and chopped peanuts if you like. Fold in the sides and roll the wrap tightly from the bottom to the top. Finally, slice the wraps in half to serve.
How to Serve Thai Chicken Wrap with Crunchy Asian Slaw
These wraps shine on their own as a satisfying meal, but you can serve them alongside a light salad or a bowl of fresh fruit for a delightful contrast. They are perfect for casual lunch gatherings or picnics. For added flair, consider serving with extra peanut sauce or a side of lime wedges for a zesty kick!
How to Store Thai Chicken Wrap with Crunchy Asian Slaw
To store, wrap any leftover chicken and slaw in an airtight container in the refrigerator. They will stay fresh for up to 3 days. The wraps are best enjoyed fresh, but if you do need to prepare them in advance, keep the peanut sauce and slaw separate from the chicken and tortillas to maintain their texture.
Expert Tips for Perfect Thai Chicken Wrap with Crunchy Asian Slaw
- For a spicier kick, add more chili flakes to the chicken marinade or include sliced jalapeños in the slaw.
- Substitute any greens you prefer, such as bok choy or spinach, in the slaw for added variety.
- Use whole wheat tortillas for a healthier option, or try lettuce wraps for a low-carb version.
- Feel free to adjust the sweetness of the peanut sauce by adding more or less honey according to your taste.
Delicious Variations
- Vegetarian Option: Replace the chicken with grilled tofu or tempeh, marinated in a similar sauce.
- Seafood Twist: Use shrimp, cooked and peeled, instead of chicken for a seafood-inspired wrap.
- Flavor Boost: Experiment with additional toppings like sliced avocado or mango for a tropical touch.
Frequently Asked Questions
-
Can I prepare the slaw in advance?
Yes, you can prepare the slaw a few hours ahead of time. Just keep it refrigerated in an airtight container until ready to use. -
What can I substitute for peanut butter?
If you’re allergic to peanuts or prefer a different flavor, almond butter or sunflower seed butter are excellent alternatives. -
How can I make this dish gluten-free?
Use gluten-free soy sauce or tamari and ensure that your tortillas or wraps are gluten-free. -
Is this recipe suitable for meal prep?
Absolutely! You can cook the chicken and prepare the slaw in advance, then assemble the wraps just before eating. -
Can I freeze these wraps?
While it’s best to enjoy these wraps fresh, you can freeze the marinated chicken separately. Cook it in bulk, and then enjoy it in wraps when desired.
Conclusion
The Thai Chicken Wrap with Crunchy Asian Slaw is not only a feast for the palate, but it also brings a colorful presentation to your table. With its fresh ingredients and easy preparation, this recipe makes for a great weeknight meal or a delightful dish for entertaining guests. Give it a try, and you might find it becoming a regular on your dinner rotation! Enjoy the fantastic flavor journey and happy cooking!
Print
Thai Chicken Wraps with Crunchy Asian Slaw
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A tasty and refreshing option for lunch or dinner, these wraps are filled with marinated chicken, vibrant slaw, and creamy peanut sauce.
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 2 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 tsp chili flakes
- 1/2 cup creamy peanut butter
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- Warm water (as needed)
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 cup sliced bell pepper
- 1/2 cup sliced scallions
- 1/2 cup chopped cilantro
- 1 tbsp sugar
- Salt (to taste)
- 4 large flour tortillas or flatbreads
Instructions
- In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken and marinate for at least 20 minutes.
- Make peanut sauce by combining peanut butter, soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Whisk in warm water until desired consistency is reached.
- In a large bowl, combine shredded cabbages, carrots, bell pepper, scallions, and cilantro. Add lime juice, rice vinegar, sugar, and salt. Let sit for 10 minutes.
- Heat a grill pan over medium-high heat. Cook marinated chicken for 5-7 minutes per side until cooked through. Let rest for 5 minutes then slice thinly.
- Warm tortillas briefly. Spread peanut sauce, layer with slaw, and top with sliced chicken. Drizzle additional peanut sauce, garnish with cilantro and peanuts, then roll tightly and slice in half.
Notes
For a spicier kick, add more chili flakes to the marinade. Use whole wheat tortillas or lettuce wraps for variations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 470
- Sugar: 5g
- Sodium: 790mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 85mg
