Thai Chicken Wraps with Crunchy Asian Slaw (Print Version)
Flavorful Thai chicken wraps packed with a vibrant, crunchy Asian slaw. A quick and healthy meal bursting with fresh ingredients and zesty dressing.
# 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
# Ingredients:
→ The Hearty Thai Core
01 -
1 lb boneless, skinless chicken breast
02 -
2 tbsp low-sodium soy sauce (or tamari)
03 -
1 tbsp fresh lime juice
04 -
1 tsp grated fresh ginger
05 -
1 tsp minced garlic
06 -
1 tsp sesame oil
07 -
Salt and pepper to taste
→ Crisp Slaw Symphony
08 -
3 cups shredded cabbage (green and/or red)
09 -
1 cup shredded carrots
10 -
1/4 cup chopped fresh cilantro
→ Zesty Peanut Drizzle
11 -
1/4 cup creamy natural peanut butter
12 -
2 tbsp fresh lime juice
13 -
1 tbsp low-sodium soy sauce (or tamari)
14 -
1 tbsp honey or maple syrup
15 -
1 tbsp rice vinegar
16 -
2 tbsp warm water
→ Fresh Finish & Embrace
17 -
8 large butter or romaine lettuce leaves
18 -
2 tbsp crushed roasted peanuts, for garnish
19 -
2 tbsp sliced green onions, for garnish
# Instructions:
01 -
In a medium bowl, combine 1 lb boneless, skinless chicken breast with 2 tbsp low-sodium soy sauce, 1 tbsp fresh lime juice, 1 tsp grated fresh ginger, 1 tsp minced garlic, 1 tsp sesame oil, and salt and pepper to taste. Toss to coat and let marinate for at least 10 minutes while preparing other components.
02 -
In a large mixing bowl, combine 3 cups shredded cabbage (green and/or red), 1 cup shredded carrots, and 1/4 cup chopped fresh cilantro. This forms the vibrant Crisp Slaw Symphony. Set aside, ready for dressing.
03 -
In a small bowl, whisk together 1/4 cup creamy natural peanut butter, 2 tbsp fresh lime juice, 1 tbsp low-sodium soy sauce, 1 tbsp honey or maple syrup, 1 tbsp rice vinegar, and 2 tbsp warm water until smooth and creamy. This Zesty Peanut Drizzle is essential for your Thai Chicken Wrap with Crunchy Asian Slaw.
04 -
Heat a large skillet over medium-high heat. Add the marinated 1 lb boneless, skinless chicken breast and cook for 5-7 minutes per side, or until cooked through and no longer pink. Remove from heat, let rest for a few minutes, then slice or shred. This is the hearty core of your Thai Chicken Wrap with Crunchy Asian Slaw.
05 -
Pour about half of the prepared Zesty Peanut Drizzle over the Crisp Slaw Symphony (shredded cabbage, carrots, cilantro). Toss thoroughly to ensure all vegetables are well coated. Add more dressing if desired, creating a perfectly balanced Crunchy Asian Slaw.
06 -
Lay out 8 large butter or romaine lettuce leaves. Divide the cooked and sliced/shredded chicken evenly among the leaves. Top each with a generous portion of the Crunchy Asian Slaw. This completes the assembly of your delicious Thai Chicken Wrap with Crunchy Asian Slaw.
07 -
Drizzle any remaining Zesty Peanut Drizzle over the filled lettuce wraps. Garnish with 2 tbsp crushed roasted peanuts and 2 tbsp sliced green onions. Serve immediately for a fresh, flavorful, and satisfying meal.
# Notes:
01 -
For extra flavor, marinate the chicken for up to 30 minutes or even overnight in the refrigerator.
02 -
If you prefer a spicier kick, add 1/2 tsp sriracha or red pepper flakes to the Zesty Peanut Drizzle.
03 -
Leftover slaw and chicken can be stored separately in airtight containers for up to 3 days. Assemble wraps just before serving to prevent lettuce from wilting.
04 -
Enjoy your fresh Thai Chicken Wrap with Crunchy Asian Slaw immediately for the best texture and flavor.
# Tools You'll Need:
01 -
Cutting board
02 -
Chef's knife
03 -
Large skillet or wok
04 -
Mixing bowls
05 -
Whisk
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 372 kcal
Total Fat: 15 g
Total Carbohydrate: 16 g
Protein: 42 g