Thai Chicken Wrap with Crunchy Asian Slaw

A flavorful and vibrant wrap featuring tender chicken and fresh vegetables, drizzled with a creamy peanut sauce. Perfect for quick meals or as a fun appetizer!

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 4 servings

Course: Appetizer, Lunch

Cuisine: Thai

Calories: 400

Ingredients Method Notes

Ingredients

For the Wrap

2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
4 large tortillas or wraps Flour, whole wheat, or corn tortillas can be used.
2 cups mixed salad greens
1 cup shredded carrots
1 cup shredded cabbage
1/2 cup sliced bell peppers
1/4 cup chopped green onions
1/4 cup cilantro, chopped Fresh cilantro enhances flavor.

For the Sauce

1/4 cup creamy peanut butter
2 tablespoons soy sauce Use gluten-free soy sauce if needed.
1 tablespoon honey For sweetness.
1 tablespoon rice vinegar
1 teaspoon sesame oil

Method

Preparation

In a large bowl, mix together the shredded chicken, salad greens, shredded carrots, shredded cabbage, sliced bell peppers, chopped green onions, and cilantro.
In a separate bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, and sesame oil to make the creamy sauce.

Assembly

Spread the chicken and vegetable mixture evenly onto each tortilla or wrap.
Drizzle the peanut sauce generously over the top of the mixture.
Roll up the wraps tightly, slice in half, and serve immediately.

Notes

Store leftovers wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. For best texture, enjoy wraps fresh.