Description
A vibrant and flavorful Thai Chicken Wrap featuring juicy marinated chicken thighs, a creamy and tangy peanut sauce, and a crunchy Asian slaw. Perfect for a quick lunch or a light dinner, these wraps combine savory, sweet, and fresh notes wrapped in soft tortillas for a delicious and satisfying meal.
Ingredients
For the Chicken
- 1 lb boneless skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon chili flakes (optional)
For the Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1–2 tablespoons warm water (to thin out sauce)
For the Asian Slaw
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- ½ red bell pepper, thinly sliced
- 2 scallions, thinly sliced
- ¼ cup chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt to taste
For Assembling the Wraps
- 4 large flour tortillas or flatbreads (low-carb or gluten-free optional)
- Extra cilantro and chopped peanuts for garnish (optional)
Instructions
- Marinate the Chicken: Whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes in a bowl. Add the chicken thighs and toss to coat evenly. Allow the chicken to marinate for at least 20 minutes at room temperature or up to 4 hours refrigerated to enhance flavor and tenderness.
- Make the Peanut Sauce: In a small bowl, combine creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated fresh ginger. Whisk until smooth and creamy. Gradually add warm water to reach a pourable consistency, perfect for drizzling over the wraps.
- Prepare the Asian Slaw: In a large mixing bowl, toss shredded green cabbage, shredded red cabbage, julienned carrots, sliced red bell pepper, sliced scallions, and chopped cilantro. Add lime juice, rice vinegar, sugar, and a pinch of salt. Mix thoroughly and let the slaw sit for about 10 minutes to allow the flavors to meld and the vegetables to soften slightly.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat and add a drizzle of oil. Cook the marinated chicken thighs for about 5 to 7 minutes per side, until the chicken is cooked through and nicely browned. Remove from heat and allow the chicken to rest for 5 minutes before slicing thinly. Alternatively, shredded cooked chicken can be used if preferred.
- Assemble the Wraps: Warm the tortillas briefly in a dry skillet or microwave to make them pliable. Lay each tortilla flat and spread a generous spoonful of peanut sauce on the bottom. Add a handful of the prepared Asian slaw, followed by slices of cooked chicken. Drizzle additional peanut sauce on top, then garnish with chopped peanuts and extra cilantro if desired. Fold like a burrito or roll tightly, then slice in half to serve.
Notes
- Marinate the chicken longer to intensify flavor and tenderness.
- The peanut sauce can be thinned or thickened by adjusting water quantity.
- Use low-carb or gluten-free tortillas to accommodate dietary preferences.
- For a quicker option, use pre-cooked rotisserie chicken, shredded and mixed with a bit of peanut sauce.
- The Asian slaw benefits from resting to develop flavors and soften the vegetables just slightly.
- Adjust chili flakes according to your preferred spice level.
- Store extra peanut sauce separately for up to a week refrigerated.
