Why Make This Thai Chicken Wrap with Crunchy Asian Slaw
This Thai Chicken Wrap with Crunchy Asian Slaw is not just a meal; it’s an explosion of flavors wrapped in a tender tortilla! The succulent, seasoned chicken combined with a refreshing slaw makes each bite a delightful experience. Whether you’re looking to impress guests at a picnic, whip up a quick dinner on a busy weeknight, or simply treat yourself to something tasty, this wrap delivers on all fronts. The harmony of savory, sweet, and tangy elements balances perfectly, making it an irresistible choice for anyone who loves fresh and vibrant Asian-inspired dishes.
How to Make Thai Chicken Wrap with Crunchy Asian Slaw
Creating this tasty wrap is straightforward and fun. The key to the recipe lies in marinating the chicken, which infuses it with flavor, and making the creamy peanut sauce, which ties all the ingredients together beautifully. You’ll also prepare a colorful slaw that adds crunch and freshness. Each step is simple, so even if you are new to cooking, you’ll be able to master this dish!
Ingredients
- 1 pound boneless skinless chicken thighs (or chicken breast)
- 2 tablespoons soy sauce (for chicken marinade)
- 1 tablespoon sesame oil (for chicken marinade)
- 1 tablespoon lime juice (fresh squeezed)
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon chili flakes (optional for heat)
- 1/3 cup creamy peanut butter (for sauce)
- 2 tablespoons soy sauce (for peanut sauce)
- 1 tablespoon honey
- 1 tablespoon rice vinegar (for peanut sauce)
- 1 teaspoon sesame oil (for peanut sauce)
- 1 clove garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1-2 tablespoons warm water (to thin peanut sauce)
- 2 cups green cabbage (shredded)
- 1 cup red cabbage (shredded)
- 1 cup carrots (julienned)
- 1/2 red bell pepper (thinly sliced)
- 2 scallions (thinly sliced)
- 1/4 cup cilantro (chopped)
- 1 tablespoon lime juice (for slaw)
- 1 tablespoon rice vinegar (for slaw)
- 1 teaspoon sugar
- Salt (to taste)
- 4 large flour tortillas (or flatbreads)
- Extra cilantro and chopped peanuts (optional for garnish)
Directions
In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add chicken thighs and toss until they are completely coated. Allow the chicken to marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator for a more intense flavor. Note: Marinating time is not included in total recipe time.
For the peanut sauce, combine the peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl. Whisk until smooth, and then add warm water, one tablespoon at a time, until your desired consistency is reached—it should drizzle easily yet coat the back of a spoon.
To prepare the slaw, mix the green cabbage, red cabbage, carrots, bell pepper, scallions, and cilantro in a large bowl. Add lime juice, rice vinegar, sugar, and a pinch of salt. Toss everything together and let it sit for about 10 minutes to meld the flavors.
Heat a grill pan or a skillet over medium-high heat, adding a drizzle of oil. Cook the marinated chicken thighs for 5-7 minutes on each side until they are cooked through and browned nicely, reaching an internal temperature of 165°F. Once done, let the chicken rest for 5 minutes before slicing it thinly against the grain.
Briefly warm the tortillas in a dry skillet or microwave them for about 15 seconds. Spread a generous spoonful of peanut sauce on each tortilla, add about 3/4 cup of slaw, top with sliced chicken (about 4 ounces per wrap), and drizzle more peanut sauce on top. If you like, sprinkle extra cilantro and chopped peanuts as garnish. Fold the sides of the tortillas inwards, then roll tightly from the bottom to the top. Slice in half to serve.
Nutritional Information
Per serving (1 wrap):
- Calories: 420
- Total Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 70mg
- Sodium: 840mg
- Total Carbohydrates: 34g
- Dietary Fiber: 4g
- Sugars: 9g
- Protein: 24g
How to Serve Thai Chicken Wrap with Crunchy Asian Slaw
Serve these delicious wraps immediately for the best flavor and texture! They make a fantastic main dish for lunch or dinner, or you can cut them into smaller pieces to enjoy as appetizers. Pair them with a light Asian cucumber salad or a bowl of miso soup for a complete meal that balances crunch and warmth.
How to Store Thai Chicken Wrap with Crunchy Asian Slaw
If you happen to have leftovers, store the components separately in airtight containers. The wrapped tortillas will keep well in the fridge for 1-2 days, but it’s best to eat the slaw and peanut sauce within 3 days for maximum freshness. Reassemble your wraps just before eating to maintain the crunchy texture of the slaw and prevent the tortilla from becoming soggy.
Expert Tips for Perfect Thai Chicken Wrap with Crunchy Asian Slaw
- Allowing the chicken to marinate longer enhances its flavor significantly. If you can, prepare it the night before and let it marinate in the refrigerator.
- Feel free to customize the slaw by adding ingredients like sliced radishes, bell peppers of different colors, or even mango for added sweetness.
- If you’re looking to reduce calories, consider using grilled tofu or tempeh instead of chicken.
- Remember to taste the peanut sauce as you mix it—adjust the ingredients to your liking for a more personalized flavor profile.
Delicious Variations
- Swap the chicken for shrimp or grilled tofu for a delightful vegetarian option.
- Add a spicy kick by incorporating Sriracha or chopped jalapeños into the peanut sauce.
- Try using different fresh herbs like mint or basil for an aromatic twist.
- For a low-carb version, use large lettuce leaves instead of tortillas to wrap the ingredients.
Frequently Asked Questions
Can I make the wraps ahead of time?
Absolutely! Prepare all the components separately and store them in airtight containers in the refrigerator. Assemble the wraps right before serving to keep them fresh.What can I substitute for peanut butter?
You can replace peanut butter with almond butter or sunflower seed butter for a nut-free version that still packs a punch of creaminess.How can I make these wraps more filling?
Adding cooked quinoa or brown rice inside the wrap can enhance the texture and increase the satiety of the meal.
Conclusion
The Thai Chicken Wrap with Crunchy Asian Slaw offers a wonderful mix of flavors, textures, and colors that’s hard to resist. Not only is it easy to make, but it can also be tailored to suit various dietary preferences. So why not roll up your sleeves and give this recipe a try? You’ll be delighted by how simple and delicious it is! Share your experience with friends and family, and don’t forget to let them know how much you enjoyed this vibrant dish!
Thai Chicken Wrap with Crunchy Asian Slaw
Ingredients
Method
- In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add chicken thighs and toss until they are completely coated. Allow the chicken to marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator.
- In a small bowl, combine the peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until smooth, then add warm water, one tablespoon at a time, until desired consistency is reached.
- Mix the green cabbage, red cabbage, carrots, bell pepper, scallions, and cilantro in a large bowl. Add lime juice, rice vinegar, sugar, and a pinch of salt. Toss and let sit for about 10 minutes.
- Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for 5-7 minutes on each side until cooked through and reaching an internal temperature of 165°F. Let the chicken rest for 5 minutes before slicing thinly against the grain.
- Warm tortillas in a skillet or microwave. Spread peanut sauce on each tortilla, add slaw, top with sliced chicken, and drizzle more peanut sauce. Fold sides in and roll tightly. Slice in half to serve.