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Thai Chicken Wrap with Crunchy Asian Slaw

Thai Chicken Wrap with Crunchy Asian Slaw for Flavorful Lunches

Enjoy a Thai Chicken Wrap with Crunchy Asian Slaw, a flavorful and vibrant meal that’s quick to prepare and perfect for lunch.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 4 hours
Total Time 4 hours 35 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless Skinless Chicken Thighs Marinate well to enhance taste.
  • 3 tablespoons Soy Sauce Use tamari for gluten-free.
  • 2 tablespoons Sesame Oil Rich, nutty flavor.
  • 2 tablespoons Lime Juice Freshly squeezed preferable.
  • 1 teaspoon Garlic Powder Use fresh garlic if preferred.
  • 1 teaspoon Ground Ginger Adds warmth to the marinade.
  • 1 teaspoon Chili Flakes Adjust heat level to taste.
For the Peanut Sauce
  • 1/2 cup Creamy Peanut Butter Star ingredient for creaminess.
  • 2 tablespoons Honey Balances the savory notes.
  • 2 tablespoons Rice Vinegar Adds tangy flavor.
  • 1 clove Garlic (minced) Fresh enhances flavor.
  • 1 teaspoon Fresh Ginger (grated) For extra depth.
  • 2 tablespoons Warm Water To adjust consistency.
For the Asian Slaw
  • 1 cup Green and Red Cabbage Shredded for crunch.
  • 1 cup Julienned Carrots Adds sweetness and texture.
  • 1 medium Red Bell Pepper Diced for color.
  • 1/4 cup Scallions Chopped for onion flavor.
  • 1/4 cup Cilantro Fresh herb notes.
  • 1 teaspoon Sugar Balances acidity.
For Assembling the Wraps
  • 4 pieces Flour Tortillas or Flatbreads Use low-carb/gluten-free options if needed.
  • 1/4 cup Chopped Peanuts For garnish.
  • 1/4 cup Extra Cilantro Optional garnish.

Equipment

  • mixing bowl
  • grill pan
  • whisk
  • knife
  • cutting board

Method
 

Preparation
  1. Marinate the Chicken: In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add chicken, coat well, cover, and marinate for at least 20 minutes to 4 hours.
  2. Make the Peanut Sauce: Combine peanut butter, soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a bowl. Mix until smooth; add warm water for desired consistency.
  3. Prepare the Asian Slaw: Toss cabbage, carrots, bell pepper, scallions, and cilantro in a bowl. Mix lime juice, rice vinegar, sugar, and salt in another bowl and pour over the slaw. Let sit for 10 minutes.
  4. Cook the Chicken: Heat a grill pan over medium-high heat. Cook marinated chicken for 5 to 7 minutes per side until browned and cooked through. Let rest for 5 minutes before slicing.
  5. Assemble the Wraps: Warm tortillas slightly. Spread peanut sauce on each, layer with slaw and sliced chicken, and drizzle more sauce. Roll carefully and enjoy!

Nutrition

Serving: 1wrapCalories: 450kcalCarbohydrates: 35gProtein: 24gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 950mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 100IUVitamin C: 80mgCalcium: 5mgIron: 15mg

Notes

For best flavor, allow the chicken to marinate longer. Use a blender for a smoother peanut sauce if desired. Assemble wraps just before serving to maintain freshness.

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