Easy Thai Chicken Wraps with Crunchy Asian Slaw (Print Version)
Flavorful Thai Chicken Wraps paired with a vibrant, crunchy Asian slaw. A quick, healthy, and satisfying meal perfect for busy weeknights.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-Free, Low-Calorie
# Ingredients:
→ Zesty Chicken Core
01 -
1 lb boneless, skinless chicken breasts
02 -
1 tbsp olive oil
03 -
Salt and black pepper to taste
→ Thai Flavor Boosters
04 -
1/4 cup low-sodium soy sauce
05 -
3 tbsp fresh lime juice
06 -
2 tbsp honey
07 -
2 tsp grated fresh ginger
08 -
3 cloves garlic, minced
09 -
1 tsp sesame oil
10 -
1/2 tsp Sriracha (optional, for heat)
→ Crunchy Slaw Medley
11 -
3 cups shredded red cabbage
12 -
1 cup shredded carrots
13 -
1/2 cup thinly sliced red bell pepper
14 -
1/4 cup chopped fresh cilantro
15 -
2 green onions, thinly sliced
16 -
1/4 cup roasted peanuts, chopped
→ Creamy Peanut Dressing Base & Wraps
17 -
1/4 cup natural creamy peanut butter
18 -
12 large butter lettuce leaves
# Instructions:
01 -
Pat dry 1 lb boneless, skinless chicken breasts; season with salt and black pepper. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 3 tbsp fresh lime juice, 2 tbsp honey, 2 tsp grated fresh ginger, 3 cloves garlic, minced, 1 tsp sesame oil, and 1/2 tsp Sriracha (if using). This forms the flavorful base for your Easy Thai Chicken Wraps with Crunchy Asian Slaw.
02 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until cooked through and no longer pink inside (internal temperature 165°F). Remove chicken from skillet and let rest for 5 minutes.
03 -
Once rested, shred the cooked chicken breasts using two forks or chop into bite-sized pieces. Return the shredded chicken to the skillet (off heat) or a medium bowl. Pour the prepared sauce over the chicken, tossing to coat evenly. Set aside to marinate slightly while preparing the slaw.
04 -
In a large bowl, combine 3 cups shredded red cabbage, 1 cup shredded carrots, 1/2 cup thinly sliced red bell pepper, 1/4 cup chopped fresh cilantro, and 2 green onions, thinly sliced. Add 1/4 cup roasted peanuts, chopped, for extra crunch in your Easy Thai Chicken Wraps with Crunchy Asian Slaw.
05 -
In a separate small bowl, whisk together 1/4 cup natural creamy peanut butter with 2 tbsp of the prepared chicken sauce (from Step 1) until smooth. If needed, add a splash of water or more lime juice to reach a pourable consistency. This creates the creamy dressing for the slaw.
06 -
Pour the peanut dressing over the slaw mixture and toss gently to combine. Arrange 12 large butter lettuce leaves on a serving platter. Spoon the saucy Thai chicken into each lettuce cup, then top with a generous amount of the crunchy Asian slaw. Serve immediately and enjoy your Easy Thai Chicken Wraps with Crunchy Asian Slaw!
# Notes:
01 -
For a vegetarian option, substitute the chicken with pan-fried tofu or tempeh, seasoned similarly.
02 -
To make this recipe ahead, prepare the chicken and slaw components separately. Store them in airtight containers in the refrigerator for up to 3 days, then assemble just before serving to maintain freshness and crunch.
03 -
Feel free to customize your slaw with other crunchy vegetables like cucumber, snap peas, or edamame for added texture and nutrition.
04 -
Adjust the Sriracha to your preferred spice level; omit for no heat or add more for a fiery kick!
# Tools You'll Need:
01 -
Large skillet
02 -
Cutting board
03 -
Sharp knife
04 -
Mixing bowls
05 -
Whisk
06 -
Grater
07 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 453 kcal
Total Fat: 21 g
Total Carbohydrate: 26 g
Protein: 44 g