As the sun shines brightly and the warm breeze beckons, my thoughts drift to quick, light meals that are both satisfying and bursting with flavor. That’s when I decided to recreate the popular Thai Chicken Wrap with Crunchy Asian Slaw. This homemade version features juicy marinated chicken enveloped in a creamy peanut sauce, paired with a colorful, crunchy slaw that makes every bite a delight. Not only does this recipe come together in just 40 minutes, but it’s also a fantastic summer meal that’s easy to prepare and sure to please everyone at your table. What’s your favorite ingredient to throw in a wrap? Let’s dive into this refreshing dish together!
Why Make Thai Chicken Wraps?
Quick and Easy: This recipe takes just 40 minutes from start to finish, making it perfect for busy weeknights or last-minute lunches.
Flavor Explosion: The combination of juicy marinated chicken and creamy peanut sauce creates a delightful burst of flavors that you won’t forget.
Crunchy Freshness: With a colorful slaw of veggies, every bite has an invigorating crunch that balances the wrap perfectly.
Customizable Delight: Feel free to swap out chicken for shrimp or tofu, or mix in your favorite veggies for a unique twist that suits your tastes!
Crowd-Pleasing Meal: Perfect for family gatherings or meal prepping, these wraps are sure to impress and satisfy everyone at the table.
To explore more delicious wraps, check out our Chopped Chicken Bacon or Street Corn Chicken recipes!
Thai Chicken Wrap Ingredients
• Discover how to create the ultimate Thai Chicken Wrap with our thoughtfully curated ingredient list!
For the Chicken Marinade
- Chicken Thighs – Juiciness and flavor. Can use chicken breast, but thighs are recommended for moisture.
- Soy Sauce – Adds umami and saltiness. Note: Can substitute with tamari for a gluten-free version.
- Sesame Oil – Provides a nutty flavor. No common substitutes; for allergies, can omit.
- Lime Juice – Brightens and balances flavors. Fresh lime is best; bottled may alter taste slightly.
- Garlic Powder – Seasoning to enhance the chicken. Fresh garlic can be used but may intensify flavor.
- Ground Ginger – Adds warmth and depth. Fresh ginger can enhance the dish if grated.
- Chili Flakes – Optional for heat. Adjust according to spice preference.
For the Peanut Sauce
- Creamy Peanut Butter – Key ingredient for the sauce, offering richness. Substitution: Almond butter for nut allergies.
- Honey – Sweetness that balances the spicy and savory elements. Maple syrup can be used for vegan options.
- Rice Vinegar – Provides acidity. Can substitute with white wine vinegar.
For the Crunchy Slaw
- Shredded Green & Red Cabbage, Carrots – Crunchy base for slaw. Pre-packaged coleslaw mix can save prep time.
- Red Bell Pepper, Scallions, Cilantro – Adds freshness and color. Feel free to omit or substitute with other veggies.
For the Wrap
- Flour Tortillas/Flatbreads – Wraps to hold ingredients. Gluten-free tortillas can be used as a healthier alternative.
Step‑by‑Step Instructions for Thai Chicken Wrap
Step 1: Marinate Chicken
In a mixing bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes until well combined. Add the chicken thighs to the marinade, making sure they are thoroughly coated. Cover the bowl and let the chicken marinate for at least 20 minutes at room temperature, allowing the flavors to penetrate the meat.
Step 2: Prepare Peanut Sauce
While the chicken marinates, prepare the creamy peanut sauce by combining peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a separate bowl. Whisk vigorously, then add warm water tablespoon by tablespoon until you achieve your desired consistency. Set aside to let the flavors meld while you continue with the recipe.
Step 3: Make Asian Slaw
In a large mixing bowl, combine the shredded green and red cabbage, carrots, chopped red bell pepper, sliced scallions, and cilantro. Drizzle with fresh lime juice and rice vinegar, then sprinkle with sugar and salt. Toss well to coat the vegetables evenly, then let the slaw rest for 10 minutes to enhance the crunchiness and allow the flavors to develop.
Step 4: Cook Chicken
Heat a grill pan or skillet over medium-high heat, adding a drizzle of oil to coat the surface. Once hot, carefully place the marinated chicken thighs in the pan, cooking for about 5–7 minutes on each side until golden brown and cooked through. The chicken should reach an internal temperature of 165°F (74°C). Once done, remove from the heat and let it rest for a few minutes, then slice into strips.
Step 5: Assemble Wraps
To assemble your Thai Chicken Wraps, begin by warming the flour tortillas in a dry skillet for a few seconds on each side to make them more pliable. Spread a generous layer of the peanut sauce on each tortilla, then layer on the crunchy Asian slaw and sliced chicken. Drizzle a bit more peanut sauce on top for added flavor, and finally, fold in the sides of the tortilla before rolling it up tightly.
How to Store and Freeze Thai Chicken Wraps
Fridge: Store the assembled Thai Chicken Wraps in an airtight container for up to 3 days. If using crunchy slaw, consider keeping it separate to maintain its freshness.
Freezer: If you wish to freeze, wrap individual unassembled wraps tightly in plastic wrap and then place them in a freezer-safe bag. They can be stored for up to 2 months.
Reheating: To reheat, thaw in the fridge overnight and then warm in a skillet over medium heat for 5–6 minutes, turning occasionally to heat through without losing the wrap’s integrity.
Marinade Storage: Keep any leftover chicken marinade in a jar in the fridge for up to a week. Consider repurposing it as a salad dressing or dipping sauce!
What to Serve with Thai Chicken Wrap with Crunchy Asian Slaw
As the perfect accompaniment to your vibrant wrap, these suggestions will create a delightful meal that sings of summer freshness.
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Coconut Rice: The creamy sweetness of coconut rice beautifully balances the savory flavors of the wrap, creating a harmonious dish.
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Asian Noodle Salad: Light and tangy, a chilled noodle salad delivers a refreshing crunch that echoes the texture of the slaw.
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Sesame Green Beans: Quickly sautéed with sesame oil, these crisp green beans add a lovely nutty flavor and a pop of color to your meal.
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Mango Salsa: Bright and fruity, a mango salsa adds a sweet contrast to the spiciness of the peanut sauce, making each bite even more enticing.
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Chilled Cucumber Soup: This cool, creamy soup offers a refreshing palate cleanser that complements the warm, spicy wrap perfectly.
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Iced Green Tea: Light and invigorating, this drink not only cools you down but also adds an element of freshness that pairs ideally with the wrap.
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Pineapple Coconut Smoothie: Whipped up with your choice of milk, this tropical smoothie provides a sweet and creamy finish for a summery vibe.
For the ultimate warm-weather meal, assemble a spread of these delicious sides and let the flavors dance on your palate!
Thai Chicken Wrap Variations & Substitutions
Feel free to let your creativity shine by customizing this delightful wrap to your taste!
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Shrimp or Tofu: Swap chicken for shrimp or tofu for a pescatarian or vegetarian delight. Both proteins bring unique flavors and textures.
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Gluten-Free: Use gluten-free tortillas or flatbreads for a suitable option that maintains the wrap’s integrity. It’s perfect for those with dietary restrictions.
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Spice it Up: Incorporate Sriracha or fresh jalapeños for an extra kick. Just a hint of heat can elevate the entire dish, tantalizing your taste buds!
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Veggie Mix: Add or replace slaw ingredients with snap peas, radishes, or cucumbers for an inviting crunch. Freshness is key; let your garden or market selections inspire you!
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Creamy Alternatives: If you’re nut-free, try using sunflower seed butter instead of peanut butter. It adds creaminess while keeping the recipe allergy-friendly.
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Herbal Twist: Boost the flavor profile with fresh basil or mint in your slaw for a refreshing herbal note. It’s a surprising twist that adds a burst of flavor!
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Zesty Citrus: Experiment with a touch of orange juice or zest mixed into your sauce for a subtle sweetness. This brightens up the flavors and adds complexity.
For a taste of another culinary delight, check out our recipe for Bang Bang Chicken or explore the freshness of Mexican Chicken Rice. Happy cooking!
Expert Tips for Thai Chicken Wraps
• Marinating Tip: Longer marination, up to 4 hours, enhances flavor and tenderness of chicken, making your Thai chicken wrap irresistible.
• Avoid Dry Meat: Be cautious with cooking time; chicken breast can dry out quickly. Consider using thighs or shredding rotisserie chicken for quick prep.
• Crunch Level: Ensure your slaw is well-balanced. The crunchy vegetables should complement the creaminess of the peanut sauce, making every bite delightful.
• Customizability: Don’t hesitate to get creative! Swap out the chicken for shrimp or tofu, and mix in your favorite vegetables for a personal touch.
• Storage Solutions: Prep the chicken, slaw, and sauce in advance and store separately in airtight containers for up to 3 days for quick meals.
Make Ahead Options
These Thai Chicken Wraps with Crunchy Asian Slaw are perfect for meal prep and busy weeknights! You can marinate the chicken up to 24 hours in advance, allowing the flavors to deepen without compromising on taste. Additionally, the peanut sauce can be prepared and stored in the refrigerator for up to 3 days. For the slaw, mix the veggies and dressing but combine them just before serving to maintain their crispness. When you’re ready to enjoy, simply grill the marinated chicken, slice it, and assemble your wraps with the fresh slaw and peanut sauce. This way, you’ll have a quick and delicious meal ready in no time, just as tasty as if you made everything from scratch on the spot!
Thai Chicken Wrap with Crunchy Asian Slaw Recipe FAQs
What kind of chicken is best for Thai chicken wraps?
I recommend using chicken thighs for their juiciness and flavor, which come through beautifully in this dish. While chicken breast can be used, it tends to dry out more quickly. For a faster prep, you could also consider using shredded rotisserie chicken.
How should I store leftover Thai chicken wraps?
Store the assembled wraps in an airtight container in the fridge for up to 3 days. To keep the slaw crunchy, you can store it separately if you prefer. Just toss everything together when you’re ready to eat!
Can I freeze Thai chicken wraps?
Absolutely! For freezing, wrap unassembled Thai chicken wraps tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge and warm them up in a skillet for about 5–6 minutes.
What’s the best way to reheat frozen wraps?
To reheat, allow the frozen wraps to thaw overnight in the fridge. Then, in a skillet over medium heat, warm them for 5–6 minutes. This method helps to keep the tortillas soft and maintains the integrity of the ingredients.
Are there any allergy considerations for this recipe?
Certainly! If you’re accommodating nut allergies, you can substitute the creamy peanut butter in the sauce with almond butter or sunflower seed butter. Additionally, tamari can be used in place of soy sauce to ensure a gluten-free option. Always double-check for allergens, especially with pre-packaged ingredients.
Can I customize the ingredients in the wrap?
Very much so! Feel free to substitute chicken with shrimp or tofu for a pescatarian or vegetarian option. Additionally, you can mix in your favorite vegetables for the slaw, like snap peas or radishes, or adjust the spice level by incorporating Sriracha or reducing the chili flakes!
Savory Thai Chicken Wraps with Crunchy Slaw in 40 Minutes
Ingredients
Equipment
Method
- In a mixing bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes until well combined. Add the chicken thighs to the marinade, making sure they are thoroughly coated. Cover the bowl and let the chicken marinate for at least 20 minutes.
- While the chicken marinates, prepare the creamy peanut sauce by combining peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a separate bowl. Whisk vigorously, then add warm water tablespoon by tablespoon until you achieve your desired consistency.
- In a large mixing bowl, combine the shredded green and red cabbage, carrots, chopped red bell pepper, sliced scallions, and cilantro. Drizzle with fresh lime juice and rice vinegar, then sprinkle with sugar and salt. Toss well to coat the vegetables evenly, then let the slaw rest for 10 minutes.
- Heat a grill pan or skillet over medium-high heat, adding a drizzle of oil to coat the surface. Once hot, carefully place the marinated chicken thighs in the pan, cooking for about 5–7 minutes on each side until golden brown. The chicken should reach an internal temperature of 165°F (74°C). Remove from heat and let it rest for a few minutes, then slice into strips.
- To assemble your Thai Chicken Wraps, warm the flour tortillas in a dry skillet for a few seconds on each side. Spread a generous layer of the peanut sauce on each tortilla, layer on the crunchy Asian slaw and sliced chicken, drizzle more peanut sauce on top, fold in the sides, and roll tightly.