Thai Chicken Wraps – Crunchy Asian Slaw Recipe

Craving a dish that’s bursting with flavor, satisfyingly crunchy, and comes together in a snap? These Thai Chicken Wraps with Crunchy Asian Slaw are your answer! Perfect for a light lunch, a fun dinner, or even meal prep, this recipe delivers all the vibrant tastes of Thailand in a convenient, healthy package.

Ingredients

• For the Thai Chicken:
• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey or maple syrup
• 1 tbsp fresh lime juice
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp sriracha (optional, for heat)
• For the Crunchy Asian Slaw:
• 4 cups shredded Napa cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• For the Creamy Peanut Dressing:
• 1/2 cup creamy peanut butter
• 3 tbsp soy sauce (or tamari)
• 2 tbsp rice vinegar
• 2 tbsp fresh lime juice
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 3-5 tbsp warm water (to thin to desired consistency)
• For Serving:
• 12-16 large lettuce cups (butter lettuce, romaine, or Boston lettuce work well)
• Extra lime wedges
• 1/4 cup chopped roasted peanuts (optional, for garnish)
• Additional fresh cilantro for garnish

Instructions

1. 1. Marinate the Chicken: In a shallow dish or zip-top bag, combine olive oil, soy sauce, honey, lime juice, ginger, minced garlic, and sriracha (if using). Add the chicken breasts, ensuring they are well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
2. 2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through and no longer pink inside (internal temperature of 165°F/74°C). Remove from skillet, let rest for 5 minutes, then shred or dice the chicken.
3. 3. Prepare the Slaw: In a large bowl, combine the shredded Napa cabbage, red cabbage, carrots, thinly sliced red bell pepper, green onions, and chopped cilantro. Toss gently to combine.
4. 4. Make the Peanut Dressing: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, grated ginger, and minced garlic until smooth. Gradually whisk in 3-5 tablespoons of warm water, one tablespoon at a time, until the dressing reaches your desired creamy, pourable consistency.
5. 5. Assemble the Slaw: Pour about half of the peanut dressing over the prepared slaw vegetables. Toss well to coat evenly. Add more dressing if desired, reserving some for serving.
6. 6. Assemble the Wraps: Arrange the lettuce cups on a platter. Fill each lettuce cup with a spoonful of the shredded Thai chicken. Top with a generous scoop of the crunchy Asian slaw. Drizzle with extra peanut dressing, a squeeze of fresh lime juice, and sprinkle with chopped peanuts and fresh cilantro if desired. Serve immediately and enjoy!