Description
A tasty and refreshing option for lunch or dinner, these wraps are filled with marinated chicken, vibrant slaw, and creamy peanut sauce.
Ingredients
Scale
- 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