Thai Chicken Wrap Crunchy Asian Slaw Recipe

Looking for a burst of fresh flavors, satisfying crunch, and healthy goodness all wrapped up in one delicious package? This Thai Chicken Wrap with Crunchy Asian Slaw is exactly what you need! Combining tender chicken coated in a savory peanut sauce with a vibrant, crisp slaw, it’s an easy meal that’s perfect for busy weeknights or a light lunch.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, thinly sliced or cut into bite-sized pieces
• 2 tbsp creamy peanut butter
• 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp lime juice
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1/2 tsp sriracha or chili garlic sauce (optional, for heat)
• 1 tsp sesame oil
• 1 tbsp olive oil, for cooking
• 3 cups shredded red cabbage
• 1 cup shredded carrots
• 1/2 red bell pepper, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 1/4 cup roasted peanuts, chopped (for garnish and texture)
• 1 tbsp sesame seeds (for garnish)
• 3 tbsp rice vinegar
• 2 tbsp extra virgin olive oil
• 1 tbsp low-sodium soy sauce (or tamari)
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp sesame oil
• 12-16 large lettuce cups (butter lettuce, romaine, or iceberg recommended)
• Lime wedges, for serving

Instructions

1. 1. **Prepare the Thai Peanut Chicken:** In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, grated ginger, minced garlic, sriracha (if using), and sesame oil until smooth. Add the chicken pieces, toss to coat, and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
2. 2. Heat olive oil in a large non-stick skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat and set aside.
3. 3. **Prepare the Crunchy Asian Slaw:** While the chicken cooks, combine the shredded red cabbage, shredded carrots, thinly sliced red bell pepper, chopped cilantro, and sliced green onions in a large bowl.
4. 4. **Make the Slaw Dressing:** In a small bowl, whisk together the rice vinegar, olive oil, soy sauce, honey, grated ginger, minced garlic, and sesame oil until well combined.
5. 5. Pour the dressing over the slaw mixture and toss gently to coat all the vegetables.
6. 6. **Assemble the Wraps:** Arrange the lettuce cups on a serving platter. Fill each lettuce cup with a generous spoonful of the cooked Thai peanut chicken.
7. 7. Top the chicken with a spoonful of the crunchy Asian slaw. Garnish with chopped roasted peanuts and a sprinkle of sesame seeds.
8. 8. Serve immediately with extra lime wedges on the side for squeezing.