Description
A delightful wrap filled with juicy marinated chicken, creamy peanut sauce, and a refreshing crunchy slaw, perfect for a quick and nutritious meal.
Ingredients
Scale
- 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)
Instructions
- Marinate the chicken: In a bowl, combine the soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes (if using). Add the chicken thighs and ensure they are well-coated. Allow to marinate for at least 20 minutes, or up to a few hours for maximum flavor.
- Make the peanut sauce: In a separate bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Slowly add warm water, one tablespoon at a time, until the sauce reaches your desired consistency.
- Prepare the Asian slaw: In another bowl, combine the shredded green and red cabbage, julienned carrots, sliced red bell pepper, scallions, cilantro, lime juice, rice vinegar, sugar, and salt. Toss gently until everything is well mixed.
- Cook the chicken: Heat a skillet over medium-high heat. Add the marinated chicken, cooking for about 6-7 minutes on each side or until fully cooked through. Remove from heat and let it rest for a few minutes before slicing.
- Assemble the wraps: Lay a tortilla flat and spread a generous amount of the peanut sauce on it. Add a portion of the chicken and top it with a hefty scoop of the crunchy Asian slaw. Roll it up tightly, tucking in the edges. Slice in half and enjoy!
Notes
For extra flavor, marinate the chicken overnight. Store leftovers separately to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Assembling
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 9g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg