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Delicious Thai Chicken Wrap with Crunchy Asian Slaw on a plate

Thai Chicken Wrap with Crunchy Asian Slaw

A vibrant wrap filled with tender chicken and a medley of fresh vegetables, drizzled with a creamy peanut sauce; quick to make and packed with flavor.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the wrap
  • 2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
  • 4 large tortillas or wraps Flour, whole wheat or corn tortillas work well.
  • 2 cups mixed salad greens Any mix of greens is suitable.
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1/2 cup sliced bell peppers Use any color bell pepper.
  • 1/4 cup chopped green onions
  • 1/4 cup cilantro, chopped Substitute with parsley if not liked.
For the sauce
  • 1/4 cup creamy peanut butter Almond butter can be substituted.
  • 2 tablespoons soy sauce Use gluten-free soy sauce for gluten-free option.
  • 1 tablespoon honey Adjust sweetness to taste.
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil

Method
 

Preparation
  1. In a large bowl, mix together the shredded chicken, salad greens, carrots, cabbage, bell peppers, green onions, and cilantro.
  2. In a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, and sesame oil to make the creamy sauce.
Assembly
  1. Spread the chicken and vegetable mixture evenly onto each tortilla or wrap.
  2. Drizzle the peanut sauce generously over the top of the mixture.
  3. Roll up the wraps tightly, slice in half, and serve immediately.

Notes

These wraps are best enjoyed freshly made. If storing leftovers, wrap tightly in plastic wrap or place in an airtight container for up to 2 days.
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