This Thai Peanut Chicken Wrap combines juicy marinated chicken, crunchy Asian slaw, and a creamy peanut sauce for a bold, satisfying meal.
Ingredients
Scale
1 lb boneless skinless chicken thighs
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon chili flakes (optional)
⅓ cup creamy peanut butter
2 tablespoons soy sauce (for sauce)
1 tablespoon honey
1 tablespoon rice vinegar (for sauce)
1 teaspoon sesame oil (for sauce)
1 clove garlic, minced
1 teaspoon grated fresh ginger
1–2 tablespoons warm water (to thin sauce)
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup julienned carrots
½ red bell pepper, thinly sliced
2 scallions, thinly sliced
¼ cup chopped cilantro
1 tablespoon lime juice (for slaw)
1 tablespoon rice vinegar (for slaw)
1 teaspoon sugar
Salt to taste
4 large flour tortillas or flatbreads
Extra cilantro and chopped peanuts for garnish (optional)
Instructions
Whisk together soy sauce, sesame oil, lime juice, garlic powder, ginger, and chili flakes. Add chicken and marinate 20 minutes to 4 hours.
In a small bowl, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add warm water until pourable.
Mix green and red cabbage, carrots, bell pepper, scallions, and cilantro in a bowl. Toss with lime juice, rice vinegar, sugar, and salt. Let sit 10 minutes.
Heat a grill pan or skillet. Cook chicken for 5–7 minutes per side until browned and cooked through. Let rest 5 minutes and slice thinly.
Warm tortillas. Spread peanut sauce, layer slaw and sliced chicken, drizzle more sauce, and garnish. Roll or fold and slice to serve.
Notes
For extra crunch, add crushed peanuts or crispy wonton strips inside the wrap.
Use rotisserie chicken for faster prep time.
Peanut sauce keeps well in the fridge for up to 1 week.
Slaw can be made a day ahead for convenience.
Make it low-carb by using lettuce wraps instead of tortillas.
