Thai Chicken Wrap with Crunchy Asian Slaw Recipe

Craving a dish that’s bursting with vibrant flavors and satisfying textures? Look no further than this incredible Thai Chicken Wrap with Crunchy Asian Slaw! It’s an easy, flavor-packed meal that brings the best of Thai-inspired cuisine right to your kitchen, perfect for a quick weeknight dinner or a lively lunch.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 cup creamy peanut butter
• 1/4 cup low-sodium soy sauce
• 2 tbsp fresh lime juice
• 2 tbsp honey or brown sugar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp sriracha or chili garlic sauce (adjust to taste)
• 1/4 cup warm water or chicken broth (to thin sauce)
• 3 cups shredded green cabbage
• 1 cup shredded red cabbage (optional, for color)
• 1 large carrot, shredded or julienned
• 1/2 red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 3 tbsp rice vinegar
• 1 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tsp honey or maple syrup
• 1/2 tsp grated fresh ginger
• Pinch of red pepper flakes (optional, for slaw dressing)
• 6-8 large flour tortillas (8-10 inch)
• Optional: chopped roasted peanuts, sesame seeds for garnish

Instructions

1. **Prepare the Thai Peanut Chicken:** In a medium bowl, whisk together peanut butter, 1/4 cup soy sauce, lime juice, 2 tbsp honey, 1 tbsp ginger, 2 minced garlic cloves, sriracha, and warm water/broth until smooth. Set aside half of the sauce for later.
2. Pat chicken breasts dry. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C).
3. Remove chicken from skillet, let rest for a few minutes, then shred or dice. Return shredded chicken to the skillet. Pour the remaining half of the peanut sauce over the chicken and toss to coat. Keep warm on low heat or set aside.
4. **Make the Crunchy Asian Slaw:** In a large bowl, combine shredded green and red cabbage, carrot, red bell pepper, green onions, and cilantro.
5. In a small bowl, whisk together rice vinegar, 1 tbsp soy sauce, sesame oil, 1 tsp honey, 1/2 tsp ginger, and red pepper flakes (if using) for the dressing.
6. Pour the dressing over the slaw mixture and toss well to combine. Let sit for 5-10 minutes to allow flavors to meld.
7. **Assemble the Wraps:** Warm tortillas according to package directions (microwave for 10-15 seconds or briefly heat in a dry skillet).
8. Lay out a warm tortilla. Spoon a generous amount of the Thai peanut chicken mixture down the center. Top with a scoop of the Crunchy Asian Slaw.
9. Fold in the sides of the tortilla, then tightly roll it up from the bottom. Repeat with remaining tortillas, chicken, and slaw. Optionally, garnish with chopped peanuts and sesame seeds before serving.
10. Serve immediately.