Thai Chicken Wrap with Slaw

Thai Chicken Wrap with Crunchy Asian Slaw brings the best parts of homemade takeout to your kitchen in under an hour. Juicy marinated chicken crisp cabbage slaw and a creamy peanut sauce all wrap up in a warm tortilla for a seriously crave worthy meal. I lean on this crowd pleaser when dinner needs to be fun and fresh without a ton of fuss.

I first whipped up these wraps for a summer picnic and everyone wanted seconds especially after tasting that peanut sauce. Now even picky eaters ask for it by name whenever chicken’s on the menu.

Ingredients

• Boneless skinless chicken thighs: These hold in more moisture than breast so your wraps stay juicy
• Soy sauce: Delivers that classic umami flavor Look for a naturally brewed variety for depth
• Sesame oil: Brings smoky aroma so opt for toasted sesame oil if possible
• Lime juice: For bright acidity Fresh limes make a big difference
• Garlic powder and ground ginger: Shortcut spices that still layer in warmth
• Chili flakes: Optional but add a gentle heat
• Creamy peanut butter: The essential component in the sauce Choose one with only peanuts and salt for best flavor
• Honey: Balances the savoriness and acidity
• Rice vinegar: Offers mild tang Look for unseasoned types
• Shredded green and red cabbage: Both types offer different crunch and a burst of color
• Julienned carrots: Adds sweetness and keeps the slaw lively
• Red bell pepper: For crispness and vivid color
• Scallions and chopped cilantro: Herbaceous flavor boosts freshness
• Sugar: A hint in the slaw brings out all the flavors Try natural cane sugar or skip for lower sugar
• Flour tortillas or flatbreads: Use large ones for generous wraps Choose tortillas that feel soft and pliable in the bag
• Chopped peanuts and extra cilantro: For garnish if you love extra texture and herby kick

Instructions

Marinate the Chicken:

Whisk soy sauce sesame oil lime juice garlic powder ginger and chili flakes in a bowl. Coat chicken thighs in marinade and let sit for at least 20 minutes up to 4 hours in the fridge. Longer time means bigger flavor and more tender chicken.

Make the Peanut Sauce:

Stir peanut butter soy sauce honey rice vinegar sesame oil garlic and ginger until completely smooth. Add warm water little by little to achieve a creamy pourable texture. This sauce is the magic glue for this wrap.

Prepare the Asian Slaw:

Toss 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. Mix until everything is coated and let it rest for at least 10 minutes so the flavors meld together.

Cook the Chicken:

Preheat a grill pan or skillet over medium high heat with a light coating of oil. Cook marinated chicken for about 5 to 7 minutes per side until crisp golden and cooked through. Rest for 5 minutes then slice into thin strips. For a shortcut use rotisserie or poached chicken then toss with a spoonful of marinade or peanut sauce for extra flavor.

Assemble the Wraps:

Warm tortillas in a dry skillet or microwave so they are flexible but not brittle. Spread a big spoonful of peanut sauce on each and top with a generous amount of slaw. Pile on sliced chicken drizzle with more peanut sauce then add extra cilantro and chopped peanuts if you like. Roll up tightly and cut in half to serve.

My absolute favorite part about these wraps is the peanut sauce. I could practically eat it with a spoon and sometimes I sneak extra just for myself. My family has turned assembling these wraps into a make your own dinner night and it is always fun to see which slaw and sauce combos everyone creates.

Storage Tips

Store leftover wraps tightly wrapped in the fridge for a quick grab and go meal the next day. The slaw can be kept in its own container for up to two days and actually gets even more flavorful with a little time to marinate. If making ahead keep the sauce and chicken separate for best freshness.

Ingredient Substitutions

For a nut free version sunflower seed butter stands in perfectly for peanut butter. Chicken breast can be swapped for the thighs or use tofu for a vegetarian approach. Try napa cabbage or broccoli slaw mix when cabbage is out of season or hard to find.

Serving Suggestions

Serve alongside a bright cucumber salad or snack on extra slaw for a bigger meal. Fresh mango slices offer a sweet counterpoint to the savory wraps. These make popular party food cut into smaller sections secured with picks.

Cultural Historical Context

Thai inspired wraps like these borrow flavor elements from classic satay and Som Tum style Thai salads. While not an authentic Thai street food dish the peanut sauce and crunchy slaw are a nod to those beloved flavors I have enjoyed at Thai restaurants and learned from Thai friends.

Seasonal Adaptations

In spring swap carrots and bell pepper for thinly sliced asparagus and snap peas. In winter try purple cabbage and add a pinch of ground coriander for warmth. Fresh herbs like mint or Thai basil make these even more lively in summer.

Success Stories

One friend makes this recipe every week in her meal prep rotation. Others have served it as a family style dinner letting everyone build their own. It always draws rave reviews for its surprising freshness and crowd appeal.

Freezer Meal Conversion

You can freeze cooked chicken and peanut sauce separately for up to two months. Thaw both overnight in the fridge then assemble with fresh slaw for a speedy weeknight solution.

These wraps are as perfect for family nights as they are for taking on the go. One bite and you will want to make them part of your regular rotation.

Recipe FAQs

→ What kind of chicken works best for these wraps?

Boneless, skinless chicken thighs are ideal as they stay juicy and flavorful, but chicken breast can be substituted if preferred.

→ Can I prepare the peanut sauce ahead of time?

Absolutely. The peanut sauce can be made in advance and stored in the refrigerator for up to three days. Stir before using.

→ Is it possible to use a different type of slaw?

Yes, you can switch up the vegetables based on preference or what's available, like adding snap peas or shredded daikon.

→ How do I make these wraps gluten-free?

Use gluten-free tortillas or flatbreads and ensure all sauces and ingredients, such as soy sauce, are gluten-free certified.

→ Can these wraps be served cold?

They are delicious served cold, making them perfect for lunchboxes or picnics. Just keep components chilled until assembling.

→ What garnishes work well for extra crunch?

Chopped peanuts and fresh cilantro make great toppings, adding both texture and a burst of flavor.