Thai Chicken Wrap with Crunchy Asian Slaw Recipe

Craving vibrant flavors and a satisfying crunch without the guilt? Look no further than these incredible Thai Chicken Wraps! Packed with tender, marinated chicken and a refreshingly crisp Asian slaw, these wraps are a perfect light lunch or dinner that bursts with authentic Thai-inspired tastes.

Ingredients

• For the Thai Chicken:
• 1 lb boneless, skinless chicken breasts or thighs, thinly sliced or cut into bite-sized pieces
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp fresh lime juice
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp brown sugar or honey
• 1 tsp sriracha (optional, for a kick)
• 1 tbsp olive oil or sesame oil (for cooking)
• For the Crunchy Asian Slaw:
• 3 cups pre-shredded coleslaw mix or thinly sliced green/red cabbage
• 1 cup shredded carrots
• 1/2 red bell pepper, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• For the Creamy Peanut-Lime Dressing:
• 1/4 cup creamy peanut butter
• 2 tbsp fresh lime juice
• 1 tbsp soy sauce (or tamari)
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp sesame oil
• 1-2 tbsp warm water (to thin, as needed)
• 1/2 tsp sriracha (optional)
• For Serving:
• 12-16 large lettuce leaves (such as butter lettuce, romaine hearts, or iceberg)
• 1/4 cup chopped roasted peanuts (for garnish, optional)
• 1 tbsp sesame seeds (for garnish, optional)

Instructions

1. 1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, lime juice, ginger, minced garlic, brown sugar, and sriracha (if using). Toss to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 30 minutes.
2. 2. Prepare the Slaw: In a large bowl, combine the shredded cabbage, carrots, red bell pepper, cilantro, and green onions. Set aside.
3. 3. Make the Dressing: In a small bowl, whisk together the peanut butter, lime juice, soy sauce, honey, ginger, minced garlic, sesame oil, and sriracha (if using). Add warm water, 1 tablespoon at a time, until the dressing reaches a pourable consistency. Taste and adjust seasonings if needed.
4. 4. Cook the Chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the marinated chicken (discard any excess marinade). Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat and set aside.
5. 5. Assemble the Slaw: Just before serving, pour about half of the peanut-lime dressing over the slaw mixture. Toss gently to coat. Add more dressing if desired, reserving some for drizzling on the wraps.
6. 6. Build the Wraps: Lay out the large lettuce leaves. Fill each leaf with a spoonful of the cooked Thai chicken and a generous scoop of the crunchy Asian slaw. Drizzle with a little extra dressing, if desired.
7. 7. Garnish and Serve: Sprinkle with chopped roasted peanuts and sesame seeds, if using. Serve immediately and enjoy your fresh and flavorful Thai Chicken Wraps!