Thai Chicken Wrap with Crunchy Asian Slaw

This Thai Chicken Wrap with Crunchy Asian Slaw is a vibrant and flavorful meal, packed with tender chicken and fresh vegetables, all drizzled with a creamy peanut sauce.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 4 servings

Course: Appetizer, Lunch

Cuisine: Thai

Calories: 400

Ingredients Method Notes

Ingredients

For the Wrap

4 large large tortillas or wraps Use flour, whole wheat, or corn tortillas as preferred.
2 cups cooked chicken, shredded Cooked and shredded chicken breast is recommended.
2 cups mixed salad greens Can use a mix of your favorite greens.
1 cup shredded carrots Freshly shredded or pre-packaged.
1 cup shredded cabbage Green or purple cabbage works well.
1/2 cup sliced bell peppers Any color bell pepper can be used.
1/4 cup chopped green onions Green tops for flavor.
1/4 cup cilantro, chopped Fresh cilantro enhances flavor.

For the Sauce

1/4 cup creamy peanut butter Can substitute with almond or sunflower butter.
2 tablespoons soy sauce Use gluten-free soy sauce for gluten-free option.
1 tablespoon honey To add sweetness to the sauce.
1 tablespoon rice vinegar Adds a tangy flavor.
1 teaspoon sesame oil For a nutty flavor.

Method

Preparation

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

These wraps are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Wrap tightly to prevent drying out. Add chopped peanuts or crispy rice noodles for extra crunch.