Thai Chicken Wrap with Crunchy Asian Slaw
Short, Catchy Intro:
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. These Thai Chicken Wraps with Crunchy Asian Slaw give you big flavor in minimal time and zero drama. They are crunchy, creamy, a little spicy if you want, and seriously more exciting than a sad desk lunch. If you are the type who loves handheld food that tastes like you cared, this is your new go-to. For a slightly cheesier cousin that still vibes with wrap life, try my take inspired by those cheesy garlic chicken wraps for when you want to switch gears.
Why This Recipe is Awesome
Listen up, because this one checks so many boxes. It is fast, which means you get to eat sooner. It is balanced, which means you don’t feel like a rabbit or a glutton. It is customizable, which means you can make it spicy, sweet, crunchy, or secretly healthy. Best of all it is idiot proof even I did not mess it up the first time I made it.
- Juicy chicken with bold peanut flavor that does not need a PhD in sauce making.
- Crunchy slaw so every bite pops with texture.
- Wrap format so you can eat it on the couch, at the park, or while pretending to work.
- Bonus bragging rights if you say you made the peanut sauce from scratch.
If you are curious about other handheld wins that pair well with a crowd pleaser vibe check out these savory chicken bacon ranch sliders for your next snack attack.
Ingredients You’ll Need
Yes I wrote that whole melodrama above but now the moment you really wanted arrives: the list. Simple, clear, and yes you can judge your pantry.
- 1 lb boneless skinless chicken thighs you can also use chicken breast but thighs stay juicier
- 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 for heat
- 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 to 2 tablespoons warm water to thin out sauce to desired consistency
- 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 you can use low carb or gluten free if preferred
- Extra cilantro and chopped peanuts for garnish optional
Pro tip do not skip the lime juice in the slaw. It wakes up everything.
Step-by-Step Instructions
Marinate the Chicken
Pat the chicken dry and toss it in 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon lime juice garlic powder ground ginger and chili flakes if using. Let it sit at room temp for 10 to 15 minutes or refrigerate up to 2 hours if you plan ahead. Marinating gives the chicken a quick flavor boost without fuss.Make the Peanut Sauce
Whisk together peanut butter 2 tablespoons soy sauce 1 tablespoon honey 1 tablespoon rice vinegar 1 teaspoon sesame oil minced garlic and grated ginger. Add warm water 1 to 2 tablespoons to loosen the sauce until it is drizzly but still thick. Taste and adjust salt or honey until it sings.Prepare the Asian Slaw
In a big bowl combine green cabbage red cabbage carrots red bell pepper scallions and cilantro. Whisk lime juice rice vinegar sugar and a pinch of salt then toss the slaw until everything is coated. Let it sit for a few minutes so the cabbage softens slightly while still staying crunchy.Cook the Chicken
Heat a skillet or grill on medium high and add a splash of oil. Cook the marinated chicken thighs about 4 to 5 minutes per side or until internal temp reaches 165 F and they are nicely browned. Let them rest 5 minutes then slice thinly against the grain.Assemble the Wraps
Warm the tortillas briefly in a pan or microwave so they fold without cracking. Lay down a spoonful of peanut sauce add a generous handful of slaw then top with sliced chicken and a drizzle more sauce. Garnish with cilantro and chopped peanuts then fold or roll. Eat immediately or wrap in foil for a portable lunch.
Common Mistakes to Avoid
- Thinking you do not need to marinate at all. You can skip it but why settle for bland?
- Overcooking the chicken. Thighs stay forgiving but they still taste better juicy than chewy. Use a thermometer if you are nervous.
- Drowning the wrap in sauce. A little goes a long way. Add more at the table if you must.
- Making the slaw too far ahead. It gets soggy. Prep it, toss the dressing in at least 10 minutes before serving, not hours.
- Using crunchy peanut butter. Smooth keeps the sauce silky unless you love eating small peanut chunks every bite.
Alternatives & Substitutions
- No peanuts or allergic? Use tahini in place of peanut butter and add a splash of maple syrup to mimic sweetness. IMO still tasty.
- Want lower calorie? Swap tortillas for large lettuce leaves and enjoy a crisp wrap.
- No rice vinegar? Use apple cider vinegar or a little extra lime juice.
- Vegetarian mode? Replace chicken with grilled tofu or tempeh marinated the same way. Tofu soaks up flavors like a champ.
- Out of sesame oil? Use a neutral oil and add a pinch of toasted sesame seeds for flavor.
If you like classic wrap ideas try riffing with these chicken caesar wraps for inspiration on different dressings and fillings.
FAQ (Frequently Asked Questions)
Q What if I only have chicken breasts can I use them
A Yeah you can use breasts. Watch cooking time to avoid drying them out and consider pounding them slightly for even cooking.
Q Can I make the peanut sauce ahead of time
A Sure do it up to 3 days in the fridge. Rewhisk before serving and add warm water to loosen if it firms up.
Q How spicy will this be by default
A Very mild by default. The chili flakes add heat so start small and add more if you want to sweat a bit.
Q Can I prep this for meal prep lunches
A Absolutely. Keep slaw and sauce separate until assembly to keep things crisp and fresh.
Q What do I do if the peanut sauce is too thick
A Stir in warm water one teaspoon at a time until you reach the texture you want. No drama.
Q Are these good cold or only warm
A They work both ways. The slaw keeps the wrap lively even when chilled.
Q Can I use crunchy peanut butter for texture
A Yes but expect little nutty bits. I like smooth for a silky mouthfeel but you do you.
Final Thoughts
You just made something that looks fancy without acting fancy. That deserves a high five or at least a generous napkin. These wraps pack flavor texture and practicality into one neat handheld package. Feed a crowd or hoard them for yourself either way you win. Remember to taste as you go and adjust spice and sweetness to your mood. Now go impress someone or yourself with your new culinary skills you earned it.
Conclusion
For another spin on peanut dressed wraps try the Crunchy Chicken Wraps with Peanut Dressing for extra inspiration and a slightly different flavor profile at Crunchy Chicken Wraps with Peanut Dressing from Fountain Avenue Kitchen.
Print
Thai Chicken Wraps with Crunchy Asian Slaw
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
These Thai Chicken Wraps are packed with big flavors and crunchy textures, perfect for a quick and satisfying meal.
Ingredients
- 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 to 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
- Pat the chicken dry and marinate with 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon lime juice, garlic powder, ground ginger, and chili flakes (if using) for 10-15 minutes at room temp or up to 2 hours in the fridge.
- Whisk together peanut butter, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger. Add warm water until the sauce reaches a drizzly consistency.
- Combine green cabbage, red cabbage, carrots, red bell pepper, scallions, and cilantro in a bowl. Whisk lime juice, rice vinegar, sugar, and salt, then toss with the slaw and let sit.
- Heat a skillet on medium-high and cook the marinated chicken for 4-5 minutes per side until browned and cooked through. Let rest for 5 minutes, then slice.
- Warm the tortillas, layer peanut sauce, a handful of slaw, and sliced chicken. Garnish with cilantro and peanuts. Roll and serve immediately or wrap for later.
Notes
Pro tip: Don’t skip the lime juice in the slaw – it brightens everything up!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Thai chicken wraps, Asian slaw, quick lunch, easy dinner, peanut sauce, healthy meal
