Thai Chicken Wrap – Deliciously Crunchy Asian Slaw

Craving a vibrant, fresh, and unbelievably satisfying meal? Look no further than these Thai Chicken Wraps! Featuring tender, flavorful chicken nestled in crisp lettuce cups, these wraps are elevated by a ridiculously crunchy Asian slaw that’s bursting with bright flavors and textures. It’s a healthy, easy, and absolutely delicious way to bring the taste of Thailand to your table.

Ingredients

• FOR THE THAI CHICKEN:
• 1 lb boneless, skinless chicken breasts or thighs, thinly sliced or cut into bite-sized pieces
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp lime juice
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional, for heat)
• 1 tbsp olive oil (for cooking)
• FOR THE CRUNCHY ASIAN SLAW:
• 3 cups shredded green cabbage (about 1/2 small head)
• 1 cup shredded red cabbage (about 1/4 small head)
• 1 large carrot, julienned or shredded
• 1 red bell pepper, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped green onions (white and green parts)
• 1/4 cup chopped roasted peanuts (optional, for garnish)
• FOR THE PEANUT DRESSING:
• 1/4 cup creamy peanut butter
• 2 tbsp lime juice
• 1 tbsp soy sauce (or tamari)
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1-2 tbsp warm water (to thin, as needed)
• 1/2 tsp Sriracha (optional, for heat)
• FOR ASSEMBLY:
• 12-16 large lettuce leaves (butter lettuce, romaine, or iceberg recommended)

Instructions

1. 1. Marinate the Chicken: In a medium bowl, combine the sliced chicken, soy sauce, lime juice, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using). Stir to coat well. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
2. 2. Cook the Chicken: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken (discard any excess marinade). Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat and set aside.
3. 3. Prepare the Slaw Vegetables: In a large bowl, combine the shredded green cabbage, red cabbage, julienned carrot, thinly sliced red bell pepper, chopped cilantro, and green onions. Set aside.
4. 4. Make the Peanut Dressing: In a small bowl, whisk together the peanut butter, lime juice, soy sauce, honey/maple syrup, rice vinegar, grated ginger, minced garlic, and Sriracha (if using). Gradually add 1-2 tbsp of warm water, whisking until the dressing reaches a smooth, pourable consistency.
5. 5. Combine Slaw: Pour about half of the peanut dressing over the slaw vegetables. Toss gently to coat. Add more dressing as desired, until the slaw is well coated but not overly saturated. You may not need all of the dressing.
6. 6. Assemble the Wraps: Arrange the lettuce leaves on a serving platter. Fill each lettuce cup with a spoonful of the cooked Thai chicken, followed by a generous scoop of the crunchy Asian slaw. Garnish with chopped peanuts if desired.
7. 7. Serve Immediately: Enjoy your delicious Thai Chicken Wraps as a fresh and satisfying meal!