Thai Chicken Crunchy Slaw Wrap (Print-Friendly Version)
Juicy Thai chicken, crunchy Asian slaw, and rich peanut sauce tucked in soft wraps—fresh, bold, and satisfying.
# Ingredients List:
→ For the Chicken
01 -
450 g boneless, skinless chicken thighs
02 -
2 tablespoons soy sauce
03 -
1 tablespoon sesame oil
04 -
1 tablespoon lime juice
05 -
1 teaspoon garlic powder
06 -
1 teaspoon ground ginger
07 -
0.5 teaspoon chili flakes
→ For the Peanut Sauce
08 -
80 g creamy peanut butter
09 -
2 tablespoons soy sauce
10 -
1 tablespoon honey
11 -
1 tablespoon rice vinegar
12 -
1 teaspoon sesame oil
13 -
1 clove garlic, minced
14 -
1 teaspoon freshly grated ginger
15 -
1–2 tablespoons warm water
→ For the Asian Slaw
16 -
2 cups (approx. 140 g) shredded green cabbage
17 -
1 cup (approx. 70 g) shredded red cabbage
18 -
1 cup (approx. 110 g) julienned carrots
19 -
0.5 red bell pepper, thinly sliced
20 -
2 scallions, thinly sliced
21 -
0.25 cup (approx. 10 g) chopped fresh cilantro
22 -
1 tablespoon lime juice
23 -
1 tablespoon rice vinegar
24 -
1 teaspoon sugar
25 -
Salt to taste
→ For Assembling the Wraps
26 -
4 large flour tortillas or flatbreads
27 -
Extra cilantro, chopped (for garnish, optional)
28 -
Chopped peanuts (for garnish, optional)
# How to Make It:
01 -
Whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes in a bowl. Add chicken thighs and toss until evenly coated. Let marinate at room temperature for at least 20 minutes, or refrigerate for up to 4 hours.
02 -
In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth. Add warm water gradually until the sauce reaches a pourable consistency.
03 -
In a large bowl, combine shredded green and red cabbage, carrots, red bell pepper, scallions, and chopped cilantro. Add lime juice, rice vinegar, sugar, and a pinch of salt, tossing to coat. Allow to sit for 10 minutes to let the flavors meld.
04 -
Heat a grill pan or skillet over medium-high heat and add a drizzle of oil. Sear the marinated chicken thighs for 5–7 minutes per side, or until thoroughly cooked and golden brown. Transfer to a plate and let rest for 5 minutes before slicing thinly.
05 -
Warm tortillas in a dry skillet or microwave for flexibility. Spread a generous spoonful of peanut sauce on each, top with a handful of slaw and sliced chicken, then drizzle extra peanut sauce as desired. Finish with cilantro and chopped peanuts if preferred. Fold or roll tightly, then slice in half to serve.
# Extra Tips:
01 -
Allowing the chicken to marinate longer will enhance flavor and tenderness.
02 -
For a lighter option, substitute low-carb or gluten-free wraps if needed.
03 -
For shredded chicken, poach thighs and mix with a touch of marinade or sauce before assembling.