“I was feeling a little adventurous in the kitchen when the aroma of Thai flavors wafted in, inviting me to create something vibrant and delicious. That’s how these Thai Chicken Wraps with Crunchy Asian Slaw came to life—perfect for anyone who craves a high-protein meal that’s also meal prep-friendly. Packed with juicy marinated chicken, a creamy peanut sauce, and a refreshing slaw, these wraps are not only customizable but are a fantastic way to bring a taste of Thailand to your dinner table. Whether you’re in need of a quick weeknight dinner or want to impress friends with a flavorful feast, this recipe checks all the boxes. Ready to elevate your dinner game?”
Why are Thai Chicken Wraps a must-try?
Flavor Explosion: These Thai Chicken Wraps combine savory and sweet notes with juicy chicken and creamy peanut sauce that will transport your taste buds!
Meal Prep-Friendly: They are perfect for meal prep, easily stored but always fresh. Prepare in advance for those busy weekdays!
Versatile: Customize with veggies, use tofu or shrimp, or even serve over rice for a twist.
Crowd-Pleasing: Great for entertaining, this dish leaves your friends and family craving more. Serve with sides like Asian Chicken Crunch Salad for a full flavor-packed meal!
Healthy: Enjoy a high-protein meal without compromising on taste—ideal for a wholesome dining experience!
Thai Chicken Wrap Ingredients
• Discover all the flavorful components you need for mouthwatering Thai Chicken Wraps.
For the Chicken
• Chicken Thighs – Juicy and flavorful; can substitute with chicken breast for a leaner option.
• Soy Sauce – Adds savory umami; switch to tamari for a gluten-free option.
• Sesame Oil – Provides a rich nutty flavor; omit for a lighter alternative.
• Lime Juice – Brightens up the dish; fresh is best but bottled works too.
• Garlic Powder – Enhances the marinade; use fresh garlic for more punch.
• Ground Ginger – Adds warmth; fresh ginger intensifies the flavor.
• Chili Flakes – For heat; adjust according to your spice preference.
For the Peanut Sauce
• Creamy Peanut Butter – The heart of the sauce; swap for almond or sunflower butter for nut allergies.
• Honey – Adds a touch of sweetness; maple syrup is a great vegan swap.
• Rice Vinegar – Balances the sauce with acidity; apple cider vinegar works too.
For the Slaw
• Green Cabbage/Red Cabbage – Creates the crunchy base; any cabbage variety can work.
• Carrots – For natural sweetness; shredded or julienned is ideal.
• Red Bell Pepper – Brightens the slaw with color and sweetness; use any color you like.
• Scallions – Fresh onion flavor; chives make a good substitute.
• Cilantro – Refreshes the wraps; optional but recommended for a burst of flavor.
• Sugar – Balances acidity in the slaw; can be omitted or replaced with your favorite sweetener.
For Assembling
• Flour Tortillas – Perfect for holding all the goodness; use gluten-free wraps if needed.
Step‑by‑Step Instructions for Thai Chicken Wrap
Step 1: Marinate the Chicken
In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes until well combined. Add your chicken thighs, ensuring they’re fully coated in the marinade. Cover and let the chicken marinate in the refrigerator for at least 20 minutes, allowing the flavors to infuse into the meat for your Thai Chicken Wrap.
Step 2: Prepare the Peanut Sauce
In a medium-sized bowl, combine creamy peanut butter, soy sauce, honey, rice vinegar, and sesame oil. Mix until the sauce is smooth and creamy; if it’s too thick, stir in a little warm water until you achieve your desired consistency. This luscious peanut sauce will be the star of your Thai Chicken Wrap, bringing it all together.
Step 3: Create the Crunchy Slaw
In a large mixing bowl, toss together the green cabbage, red cabbage, shredded carrots, diced red bell pepper, chopped scallions, and cilantro. In a separate small bowl, mix lime juice, rice vinegar, sugar, and salt. Pour this dressing over the slaw mixture and gently toss. Let it rest for 10 minutes to soften and meld flavors beautifully.
Step 4: Cook the Chicken
Heat oil in a grill pan or skillet over medium-high heat. Add marinated chicken thighs and cook for 5-7 minutes per side, or until golden brown with a crispy exterior and an internal temperature reaches 165°F. Once cooked, remove the chicken from heat and let it rest for 5 minutes before slicing it thinly for your Thai Chicken Wrap.
Step 5: Assemble the Wraps
Warm your tortillas in a dry skillet for a few seconds on each side to make them pliable. Spread a generous amount of peanut sauce over each tortilla, then layer on about 3/4 cup of crunchy slaw followed by sliced chicken. Drizzle a little more peanut sauce on top, then roll the tortilla tightly, slicing it in half to serve your delicious Thai Chicken Wrap.
Thai Chicken Wrap Variations & Substitutions
Feel free to mix things up and personalize your Thai Chicken Wraps for a taste that truly reflects your preferences!
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Vegetarian Option: Replace chicken with tofu or tempeh marinated in the same flavors for a deliciously satisfying plant-based meal.
Tofu takes on flavors beautifully, making it a perfect substitute that keeps your wrap just as satisfying. -
Seafood Twist: Use shrimp instead of chicken for a fresh take on these wraps—simply season and sauté until pink and cooked through.
The combination of juicy shrimp with the crunchy slaw brings a delightful ocean breeze to your kitchen. -
Extra Crunch: Toss in crunchy snap peas, cucumbers, or radishes to the slaw mixture for an added layer of texture and taste.
These fresh additions not only elevate the crunch but also add a burst of color to your wraps! -
Spicy Kick: Incorporate sliced jalapeños or a drizzle of sriracha into your wrap for an added layer of heat—perfect for spice enthusiasts!
Adjust the amount of heat according to your liking, turning these wraps into a fiery delight. -
Nut-Free Alternative: Swap creamy peanut butter for sunflower seed butter to make your sauce nut-free, perfect for those with allergies.
It maintains a rich and creamy texture, ensuring everyone can enjoy the flavor-packed sauce. -
Gluten-Free Wraps: Use alternative tortillas like lettuce wraps or gluten-free flatbreads to accommodate dietary needs.
These options maintain all the flavors while keeping it suitable for gluten-sensitive diners. -
Flavor Fusion: Add fresh basil or mint to your slaw for a fragrant twist that enhances the traditional Thai flavor profile.
These herbs bring a refreshing note, giving your wraps an aromatic lift.
For a more flavor-infused dinner, you might love serving these wraps with an Asian Chicken Crunch Salad or alongside a hearty Chicken Parm Sandwich. Enjoy crafting your unique versions!
How to Store and Freeze Thai Chicken Wraps
Fridge: Store chicken, slaw, and peanut sauce in separate airtight containers for up to 3 days for maintaining freshness and flavor.
Freezer: For longer storage, wrap prepared chicken tightly in foil or freezer-safe bags and freeze for up to 2 months.
Reheating: To enjoy the chicken, thaw in the fridge overnight, then reheat in a skillet over medium heat until heated through (about 5-7 minutes).
Assembling Fresh Wraps: It’s best to assemble the Thai Chicken Wraps right before eating to ensure the slaw stays crunchy and the tortillas remain soft.
Make Ahead Options
These Thai Chicken Wraps with Crunchy Asian Slaw are ideal for busy meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, ensuring maximum flavor. The slaw can be prepared a day ahead as well; simply toss the ingredients (cabbage, carrots, bell pepper, and dressing) and refrigerate it in an airtight container to maintain its crunch. For longer storage, the peanut sauce can be made up to 3 days ahead—just keep it sealed in the fridge. When it’s time to serve, warm the tortillas briefly, assemble your wraps with the chicken, slaw, and a drizzle of peanut sauce, and enjoy a delightful meal that’s just as delicious as freshly made!
Expert Tips for Thai Chicken Wraps
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Flavor Boost: Marinate chicken for up to 4 hours to allow the flavors to fully penetrate, creating a succulent dish.
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Prevent Sogginess: Assemble wraps just before eating; the crunchiness of the slaw is key to enjoying these Thai Chicken Wraps!
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Quick Prep Option: Use rotisserie chicken for a faster meal prep, allowing you to whip these wraps together in no time.
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Adjust Sauce Sweetness: Tailor peanut sauce sweetness and tartness to your preference by adding more honey or lime juice as desired.
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Gluten-Free Swap: To make the wraps gluten-free, opt for tamari instead of soy sauce and ensure your tortillas are gluten-free.
What to Serve with Thai Chicken Wraps
Elevate your dining experience by pairing these wraps with delightful sides and drinks that enhance their vibrant flavors.
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Crispy Asian Chicken Salad: A light salad packed with crunchy vegetables and a zingy dressing that balances the rich peanut sauce.
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Zesty Quinoa Salad: Its nutty texture and fresh herbs complement the wraps while adding a nutritious boost to your meal.
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Coconut Rice: This creamy, fragrant side adds a touch of sweetness, making each bite of the wraps even more satisfying. The blend of flavors will transport you to a tropical paradise.
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Cucumber Mint Water: A refreshing drink that cleanses the palate, allowing the rich flavors of the wraps to shine through without overwhelming your taste buds.
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Mango Sticky Rice: A decadent yet refreshing dessert that echoes the sweet and savory notes of the Thai chicken wraps, leaving you with a delightful finish to your meal.
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Szechuan Green Beans: The peppery crunch of these greens brings an exciting heat that will complement the sweetness of the peanut sauce perfectly. For added depth, toss with sesame seeds for a delightful crunch.
Thai Chicken Wrap with Crunchy Asian Slaw Recipe FAQs
How do I choose the right chicken for my Thai Chicken Wrap?
I absolutely recommend using chicken thighs for a juicy and flavorful experience! If you’re looking for a leaner option, chicken breasts are a great substitute. Just ensure that the chicken is fresh and free of any dark spots for the best flavor and tenderness.
What’s the best way to store leftover Thai Chicken Wraps?
To maintain freshness, it’s best to store your chicken, slaw, and peanut sauce in separate airtight containers in the fridge. They’ll stay good for up to 3 days. When you’re ready to enjoy, simply assemble the wraps fresh to keep the slaw crispy!
Can I freeze the components of this recipe?
Absolutely! For freezing, wrap the cooked chicken tightly in foil or place it in a freezer-safe bag. You can freeze it for up to 2 months. When you’re ready to use it, thaw in the fridge overnight and reheat in a skillet over medium heat for about 5-7 minutes until warmed through.
What if I have leftovers from my slaw? Can I use it later?
Yes, you can definitely use leftover slaw! It makes a great topping for salads or even a side dish with other meals. Just keep in mind that the slaw is best enjoyed within 3 days of making it to maintain its crunchiness.
Are there any dietary considerations for the Thai Chicken Wrap?
If you have nut allergies, you can substitute peanut butter with almond or sunflower butter for the sauce. Make sure to use tamari instead of soy sauce to keep it gluten-free. If you’re serving these wraps to children or pets, check the spice levels, especially if you’re using chili flakes in the marinade!
How can I enhance the flavor of my Thai Chicken Wrap?
To maximize flavor, marinate the chicken for up to 4 hours before cooking. You can also adjust the sweetness and tanginess of the peanut sauce to suit your taste. Feel free to add more lime juice or honey based on your preference; cooking is all about making it your own!
Thai Chicken Wraps with Crunchy Slaw You’ll Crave Every Week
Ingredients
Equipment
Method
- In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add chicken thighs and coat in marinade. Refrigerate for at least 20 minutes.
- In a medium bowl, combine peanut butter, soy sauce, honey, rice vinegar, and sesame oil. Mix until smooth, adding warm water if necessary.
- In a large bowl, toss green cabbage, red cabbage, shredded carrots, diced red bell pepper, chopped scallions, and cilantro. Mix lime juice, rice vinegar, sugar, and salt in a small bowl, then pour over slaw and toss. Let it rest for 10 minutes.
- Heat oil in a grill pan over medium-high heat. Cook marinated chicken thighs for 5-7 minutes per side until golden brown and cooked through. Let it rest for 5 minutes before slicing.
- Warm tortillas in a skillet. Spread peanut sauce over each tortilla, add 3/4 cup of slaw and sliced chicken. Drizzle with more peanut sauce, roll tightly, and slice in half to serve.
