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Thai Chicken Wrap with Crunchy Asian Slaw for Summer Bliss

This Thai Chicken Wrap with Crunchy Asian Slaw is a fresh, vibrant meal perfect for summer, combining marinated chicken and colorful veggies.

MA

A recipe from

Maria Arnold
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Thai Chicken Wrap with Crunchy Asian Slaw for Summer Bliss

Ingredients

Yields 4 servings

  • 1 pound Chicken Thighs (Juicy protein source; use chicken breast for a leaner option.)
  • 3 tablespoons Soy Sauce (Provides umami flavor; opt for low-sodium variety.)
  • 2 tablespoons Sesame Oil (Adds rich, nutty flavor; can substitute with olive oil.)
  • 2 tablespoons Lime Juice (Offers acidity; lemon juice works as an alternative.)
  • 1 teaspoon Garlic Powder (Enhances savory profile; fresh garlic can be used.)
  • 1 teaspoon Ground Ginger (Provides warmth; fresh ginger is an excellent alternative.)
  • 1/2 teaspoon Chili Flakes (Optional heat; substitute with Sriracha.)
  • 1/2 cup Creamy Peanut Butter (Base for the sauce; almond butter can be used for nut-free.)
  • 1 tablespoon Honey (Adds sweetness; brown sugar is a fitting substitute.)
  • 2 tablespoons Rice Vinegar (Offers acidity; apple cider vinegar is a great alternative.)
  • 1 clove Garlic (Fresh is best for flavor enhancement.)
  • 1 teaspoon Fresh Ginger (Adds aroma; use powdered if fresh isn’t available.)
  • 1/4 cup Warm Water (Adjusts sauce consistency as needed.)
  • 3 cups Shredded Cabbages (Base for slaw, providing crunch; pre-packaged mix can save time.)
  • 1 cup Carrots (Adds sweetness and color; radishes can be used instead.)
  • 1 cup Bell Pepper (Adds freshness; substitute with any mild fresh vegetable.)
  • 1/4 cup Scallions (Provide brightness; can be replaced with chives.)
  • 1/4 cup Cilantro (Offers aromatic freshness; can be omitted.)
  • 1 teaspoon Sugar (Balances flavors; honey or agave syrup can be used instead.)
  • 4 pieces Tortillas/Flatbreads (Wrap vessel; consider gluten-free options.)
  • 1/4 cup Peanuts (Optional for garnish.)

Method

6 steps

  1. 1

    Preparation

  2. 2

    Marinate Chicken: In a bowl, combine soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Coat the chicken thighs and let marinate for at least 20 minutes.

  3. 3

    Make Peanut Sauce: Mix creamy peanut butter, soy sauce, honey, rice vinegar, garlic, fresh ginger, and warm water until smooth.

  4. 4

    Prepare Asian Slaw: Toss together shredded cabbage, carrots, bell pepper, scallions, and cilantro. Drizzle with lime juice, rice vinegar, sugar, and a pinch of salt; let sit for 10 minutes.

  5. 5

    Cook Chicken: Heat a grill pan over medium-high heat. Cook marinated chicken for 5-7 minutes per side until cooked through. Allow to rest and slice into strips.

  6. 6

    Assemble Wraps: Warm tortillas or flatbreads. Spread peanut sauce, add slaw and sliced chicken, drizzle with more sauce, and roll tightly.

From the family

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