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Quick Thai Chicken Wraps Recipe with Crunchy Asian Slaw

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These Quick Thai Chicken Wraps combine spicy-sweet chicken with a tangy, crunchy Asian slaw wrapped in soft tortillas for a fast, flavorful, and satisfying meal perfect for busy weeknights.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
  • 2 tbsp soy sauce (low sodium preferred)
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • 1 tbsp peanut butter (creamy)
  • 1 garlic clove, minced
  • 1 tsp grated fresh ginger
  • 1 tsp chili flakes or Sriracha (adjust to taste)
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned or shredded
  • 1/2 red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 1/4 cup fresh cilantro leaves, chopped (optional)
  • 3 tbsp fresh lime juice (about 1 lime)
  • 1 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • Salt and pepper to taste
  • 6 large flour tortillas or whole wheat wraps

Instructions

  1. Marinate the chicken: In a bowl, whisk together soy sauce, fish sauce, sesame oil, peanut butter, minced garlic, grated ginger, and chili flakes. Add the sliced chicken, toss to coat evenly, and let it sit for at least 10 minutes (or up to 30 minutes).
  2. Prepare the slaw: Combine shredded green and red cabbage, carrot, bell pepper, green onions, and cilantro in a large bowl. In a separate small bowl, whisk together lime juice, honey, rice vinegar, toasted sesame oil, salt, and pepper. Pour the dressing over the slaw and toss well to coat.
  3. Cook the chicken: Heat a non-stick skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if needed). Cook until browned and cooked through, about 4-5 minutes per side.
  4. Warm the tortillas: Quickly warm the tortillas in a dry skillet or microwave until soft and pliable.
  5. Assemble the wraps: Lay a warm tortilla flat, spoon a generous amount of cooked chicken down the center, top with a handful of crunchy Asian slaw. Fold in the sides and roll tightly. Repeat with remaining tortillas.
  6. Serve immediately for best texture contrast between warm chicken and crisp slaw.

Notes

Marinate chicken for at least 10 minutes for best flavor. Cook chicken in batches to avoid steaming and achieve a nice sear. Dress slaw just before serving to keep it crisp. Adjust chili flakes to taste. For gluten-free, use tamari and corn tortillas or lettuce leaves. For nut-free, substitute peanut butter with sunflower seed butter.

Nutrition

Keywords: Thai chicken wraps, quick dinner, Asian slaw, peanut sauce, healthy wraps, easy weeknight meal

Find it online: https://larameals.com/quick-thai-chicken-wraps-recipe-with-crunchy-asian-slaw-easy-and-delicious/