Lu-Ann Simon January 16, 2026

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Thai Chicken Wrap with Crunchy Asian Slaw

Name: Thai Chicken Wrap with Crunchy Asian Slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Thai
Ingredients: 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; 1 tablespoon honey; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 clove garlic (minced); 1 teaspoon grated fresh ginger; 1-2 tablespoons warm water; 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; 1 tablespoon rice vinegar; 1 teaspoon sugar; Salt to taste; 4 large flour tortillas or flatbreads; Extra cilantro and chopped peanuts for garnish (optional)

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A warm kitchen humid with toasted sesame and lime, a skillet sizzling with juicy, caramelized chicken, and a stack of soft tortillas waiting to wrap up crisp cabbage and bright herbs, this Thai Chicken Wrap with Crunchy Asian Slaw is the kind of meal that makes weeknights feel special. Serve it for a casual dinner, a picnic, or packed lunches, when you want something fresh, satisfying, and layered with texture. If you enjoy hand-held comfort with bold flavors, you might also like the creamy, garlicky twist in these cheesy garlic chicken wraps, which echo the same easy, crowd-pleasing spirit.

Why This Thai Chicken Wrap with Crunchy Asian Slaw Works

This wrap balances savory, sweet, salty, and bright notes in every bite. Tender, marinated chicken brings deep, savory flavor, while a creamy peanut sauce adds richness and a little heat, and the slaw contributes a crisp, vinegary counterpoint that keeps each mouthful lively. Together they create a contrast of textures, with soft tortilla, succulent chicken, and crunchy vegetables.

What makes it especially useful is how flexible it is, making weeknight cooking feel creative rather than complicated. You can scale the heat, swap in different greens, or grab whatever tortillas you have on hand and still end up with an impressive, flavorful meal.

Quick to assemble once the chicken is cooked
A balanced plate in one hand, great for lunches
Textural contrast that stays fresh on the first day

Ingredients and Key Notes

These ingredients build the flavors, textures, and balance of the Thai Chicken Wrap with Crunchy Asian Slaw. The chicken is juicy and savory from a simple soy and sesame marinade, the peanut sauce is rich and tangy, and the slaw is bright and crunchy for contrast. If you want to make this gluten-free, choose tamari or a gluten-free soy sauce and gluten-free tortillas.

1 lb boneless (skinless chicken thighs (you can also use chicken breast, but thighs stay juicier))
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, for heat)
⅓ cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 clove garlic (minced)
1 teaspoon grated fresh ginger
1 –2 tablespoons warm water (to thin out sauce to desired consistency)
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
1 tablespoon rice vinegar
1 teaspoon sugar
Salt to taste
4 large flour tortillas or flatbreads (you can use low-carb or gluten-free if preferred)
Extra cilantro and chopped peanuts for garnish (optional)

Note, the ingredients list repeats soy sauce in the marinade and the sauce intentionally, to give depth and seasoning at both stages.

How to Cook Thai Chicken Wrap with Crunchy Asian Slaw

Marinate the Chicken. Combine 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon lime juice, garlic powder, ground ginger, and chili flakes in a bowl, then add the chicken thighs. Toss to coat, cover, and refrigerate for 20 minutes up to 2 hours. The chicken will start to smell nutty and aromatic from the sesame oil, and the citrus cuts the richness.
Make the Peanut Sauce. Whisk together the peanut butter, 2 tablespoons soy sauce, honey, rice vinegar, 1 teaspoon sesame oil, minced garlic, grated fresh ginger, and 1 to 2 tablespoons warm water until smooth. Taste for balance, adding more lime or water to adjust thickness, the sauce should be glossy and slightly pourable.
Prepare the Asian Slaw. In a large bowl combine green cabbage, red cabbage, carrots, red bell pepper, scallions, and cilantro. Toss with 1 tablespoon lime juice, 1 tablespoon rice vinegar, 1 teaspoon sugar, and a pinch of salt. The slaw should be bright, crunchy, and lightly tangy.
Cook the Chicken. Heat a skillet over medium-high heat with a little oil. Add the marinated chicken thighs and cook 4 to 6 minutes per side, until golden and an instant-read thermometer reads 165 F. As the chicken sears you will notice caramelized edges and a savory aroma, slice thinly against the grain for tenderness.
Warm the Tortillas. Heat tortillas briefly in a dry pan or wrap in a damp towel and microwave for 20 seconds until pliable and warm, soft to the touch.
Assemble the Wraps. Spoon a generous layer of slaw onto each tortilla, top with sliced chicken, drizzle with peanut sauce, then finish with extra cilantro and chopped peanuts. Fold or roll the tortilla snugly, and press slightly to meld textures, the contrast of creamy sauce, crisp vegetables, and juicy chicken makes each bite exciting.

Prep ~20 minutes, Cook ~15 minutes, Total ~35 minutes, Servings ~4, Kcal ~550 per serving.

Make-Ahead and Prep Tips

You can make several components ahead to speed assembly on the day you serve. Marinate the chicken up to 2 hours ahead or refrigerate overnight for even deeper flavor, but avoid marinating more than 24 hours to prevent overly soft texture. The peanut sauce stores well in an airtight container in the fridge for up to 5 days, just whisk in a splash of warm water to thin before using. Prepare the slaw and dressing and keep them separately or toss them together and drain any liquid before storing to avoid sogginess. If assembling for lunches, pack the chicken and slaw separately from the tortillas and add them together just before eating for best texture.

How to Store Leftovers

Refrigerate cooked chicken and slaw in separate airtight containers for up to 3 to 4 days, this keeps the textures bright and prevents the tortillas from turning soggy. If you want to freeze cooked chicken, slice it and freeze in a freezer-safe bag or container for up to 2 months, thaw overnight in the refrigerator before reheating. Reheat chicken gently in a skillet over low heat with a splash of water to keep it moist, or warm in a 300 F oven until heated through, checking with a thermometer. A good freshness cue is crisp cabbage, if the slaw loses crunch or starts to smell off, discard it and make a fresh batch.

Serving Ideas and Pairings

Here are a few ideas that pair well with the Thai Chicken Wrap with Crunchy Asian Slaw, to round out a meal or build a spread.

Steamed edamame sprinkled with sea salt and a squeeze of lime
Light cucumber salad dressed in rice vinegar, sesame oil, and a touch of sugar
Crispy sweet potato fries or air-fried parsnips for a heartier side
A bowl of miso soup or a light vegetable broth to add warmth
For another chicken option to serve alongside, try a crisp, herby piece like parmesan crusted chicken, which complements the wraps without overpowering them parmesan crusted chicken

Make It Your Own

This section gives ways to change the Thai Chicken Wrap with Crunchy Asian Slaw to suit tastes, dietary needs, or pantry limits.

Swap the Chicken Cut. Use chicken breast if you prefer leaner meat, slice it thin and avoid overcooking to keep it tender.
Go Vegetarian. Replace chicken with roasted tofu or tempeh, marinate and sear until caramelized for the same savory profile.
Heat Levels. Add more chili flakes, a drizzle of sriracha into the peanut sauce, or thinly sliced jalapeno to the slaw for a kick.
Use Different Nuts. If peanut allergy is a concern, swap peanut butter for almond butter or sunflower seed butter, adjusting salt and lime to taste.
Add Crunchy Extras. Toss in sliced cucumbers, bean sprouts, or water chestnuts to amplify texture.
Turkey Bacon Twist. If you like smoky notes, crisped turkey bacon adds a lean, savory finish, simply crumble on top as a garnish.
Grain Bowl Version. Skip the tortillas, serve the slaw and chicken over jasmine rice or quinoa for a deconstructed bowl.

Cook’s Notes and Secrets

Use an instant-read thermometer, aim for 165 F for cooked chicken, this ensures safety and juiciness.
Space the chicken pieces in the pan so they sear instead of steam, a golden crust adds flavor.
Rest the chicken 5 minutes after cooking, this redistributes juices so slices stay moist.
Adjust peanut sauce thickness with warm water in small amounts until glossy and pourable.
Toast peanuts lightly for garnish to boost aroma and add crunch.
If tortillas are tearing, warm them longer or brush lightly with oil before warming to increase pliability.

Thai Chicken Wrap with Crunchy Asian Slaw FAQs

What cut of chicken is best for these wraps?
Use boneless skinless chicken thighs for the most forgiving, juicy results, especially if you will reheat slices. Chicken breast works fine too, just watch cooking time so it does not dry out.
Can I make this gluten-free?
Yes, swap regular soy sauce for tamari or a certified gluten-free soy sauce, and choose gluten-free tortillas or wrap in lettuce leaves to keep it gluten-free.
How can I keep the slaw from getting soggy?
Dress the slaw lightly and just before serving, or store the dressing separately and toss when ready to eat. If packing for lunch, drain any excess liquid before sealing the container.
Is this safe for meal prep for the week?
Cooked chicken and slaw store well for up to 4 days in the refrigerator when kept in airtight containers separately. Assemble wraps only on the day you plan to eat them for best texture.
Can I make the peanut sauce nut-free?
Yes, use sunflower seed butter or a mild tahini in place of peanut butter, and adjust sweet and acidic elements until the balance feels right, you may need less water with tahini.
What else can I sprinkle on top for texture?
Chopped peanuts are classic, or use roasted cashews, sesame seeds, or even crisp fried shallots for an extra crunchy finish.
How do I reheat if I made these ahead?
Gently warm the sliced chicken in a skillet over low heat with a splash of water, or microwave at medium power in short bursts, then reassemble with fresh slaw and warmed tortillas.

Final Thoughts

This Thai Chicken Wrap with Crunchy Asian Slaw brings together bold, fragrant flavors and a delightful mix of textures that make every bite interesting and satisfying. It is flexible enough for weeknight dinners, portable lunches, or casual gatherings, and simple swaps or additions let you tailor it to your pantry and palate. Try making the components ahead for an effortless assembly, and enjoy the bright contrast of creamy peanut sauce, juicy marinated chicken, and crunchy, tangy slaw soon.

Thai Chicken Wrap with Crunchy Asian Slaw

Author: anastasia-rice
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten-Free (if using gluten-free soy sauce and tortillas)

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Description

A delightful wrap featuring juicy marinated chicken, a creamy peanut sauce, and a crunchy Asian slaw, perfect for casual dinners or packed lunches.

Instructions

Marinate the Chicken: Combine soy sauce, sesame oil, lime juice, garlic powder, ginger, and chili flakes in a bowl and add chicken. Toss to coat, cover, and refrigerate for 20 minutes to 2 hours.
Make the Peanut Sauce: Whisk peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, ginger, and warm water until smooth. Adjust with lime or water as needed.
Prepare the Asian Slaw: In a large bowl, combine green cabbage, red cabbage, carrots, red bell pepper, scallions, and cilantro. Toss with lime juice, rice vinegar, sugar, and salt.
Cook the Chicken: Heat a skillet over medium-high heat, add the marinated chicken, and cook 4 to 6 minutes per side until cooked through and golden brown. Slice thinly against the grain.
Warm the Tortillas: Briefly heat tortillas in a dry pan or microwave until pliable.
Assemble the Wraps: Spoon a layer of slaw onto each tortilla, top with chicken, drizzle with peanut sauce, and garnish. Fold or roll snugly and enjoy.