Thai Chicken Wraps with Crispy Slaw & Peanut Sauce (Print Version)
Thai chicken wraps packed with crispy slaw and creamy peanut sauce a high-protein lunch ready in under 30 minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-Free
# Ingredients:
→ Savory Ginger-Lime Chicken
01 -
1 1/2 lbs boneless skinless chicken breasts, thinly sliced
02 -
2 tbsp soy sauce
03 -
1 tbsp fresh lime juice
04 -
1 tsp sesame oil
05 -
1 tsp fresh ginger, grated
06 -
2 cloves garlic, minced
→ Crispy Rainbow Slaw
07 -
2 cups shredded purple cabbage
08 -
1 cup shredded carrots
09 -
1/2 cup thinly sliced red bell pepper
10 -
2 tbsp rice vinegar
11 -
1 tsp honey
→ Silky Peanut Drizzle
12 -
1/3 cup creamy peanut butter
13 -
2 tbsp soy sauce
14 -
1 tbsp fresh lime juice
15 -
1 tbsp honey
16 -
1 tsp sriracha
17 -
3 tbsp warm water
→ Fresh Herb Wrap Assembly
18 -
4 large flour tortillas (10-inch)
19 -
1/4 cup fresh cilantro leaves
20 -
2 tbsp chopped roasted peanuts
# Instructions:
01 -
In a medium bowl, combine 2 tbsp soy sauce, 1 tbsp fresh lime juice, 1 tsp sesame oil, 1 tsp grated fresh ginger, and 2 minced garlic cloves. Add 1 1/2 lbs thinly sliced chicken breasts and toss well to coat. Let marinate for at least 10 minutes while you prep the remaining components.
02 -
In a large bowl, toss together 2 cups shredded purple cabbage, 1 cup shredded carrots, and 1/2 cup thinly sliced red bell pepper. Drizzle with 2 tbsp rice vinegar and 1 tsp honey, then toss until evenly coated. Set aside to lightly pickle while you cook the chicken for your Thai Chicken Wraps with Crispy Slaw & Peanut Sauce.
03 -
In a small bowl, whisk together 1/3 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp fresh lime juice, 1 tbsp honey, 1 tsp sriracha, and 3 tbsp warm water until completely smooth and silky. Adjust consistency with an extra splash of warm water if needed. Set the Silky Peanut Drizzle aside.
04 -
Heat a large skillet or wok over medium-high heat and lightly coat with oil. Add the marinated chicken in a single layer and cook for 5–6 minutes per side, or until golden and cooked through to an internal temperature of 165°F. Avoid overcrowding the pan to ensure a proper sear.
05 -
For the best Thai Chicken Wraps with Crispy Slaw & Peanut Sauce, transfer the cooked chicken to a cutting board and let it rest for 2–3 minutes before slicing. This locks in the juices and keeps the ginger-lime chicken tender and flavorful. Slice into thin strips or bite-sized pieces.
06 -
Warm all 4 large flour tortillas (10-inch) one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap them together in a damp paper towel and microwave for 30–45 seconds. Warm tortillas are more pliable and make rolling your Thai Chicken Wraps with Crispy Slaw & Peanut Sauce much easier.
07 -
Lay each warm tortilla flat and drizzle a generous spoonful of Silky Peanut Drizzle down the center. Layer on equal portions of the sliced ginger-lime chicken and Crispy Rainbow Slaw. Top with fresh cilantro leaves and a sprinkle of chopped roasted peanuts for crunch and flavor in every bite.
08 -
Fold in the sides of each tortilla, then roll tightly from the bottom up to seal your Thai Chicken Wraps with Crispy Slaw & Peanut Sauce. Slice each wrap diagonally in half for a clean presentation. Serve immediately with any remaining peanut sauce on the side for extra dipping.
# Notes:
01 -
Make-ahead tip: The Crispy Rainbow Slaw and Silky Peanut Drizzle can both be prepared up to 24 hours in advance and stored in separate airtight containers in the refrigerator, making weeknight assembly a breeze.
02 -
Storage advice: Store leftover wrap components separately in the fridge for up to 3 days. Assembled wraps can be tightly wrapped in foil or plastic wrap and refrigerated for up to 1 day, though the tortilla may soften slightly from the slaw moisture.
03 -
Substitution tip: Swap the flour tortillas for butter lettuce leaves or rice paper wrappers to make this recipe gluten-free and lower in carbs. Almond butter or sunflower seed butter also works beautifully in place of peanut butter for those with nut allergies.
04 -
Serving tip: For a complete Thai-inspired meal, serve these wraps alongside a light cucumber salad or a bowl of miso soup. A wedge of fresh lime on the side adds a bright finishing touch that complements the ginger-lime chicken perfectly.
# Tools You'll Need:
01 -
large skillet or wok
02 -
mixing bowls
03 -
whisk
04 -
cutting board
05 -
chef's knife
06 -
grater
07 -
measuring cups and spoons
08 -
tongs
# Nutrition Facts (Per Serving):
Calories: 620 kcal
Total Fat: 24 g
Total Carbohydrate: 52 g
Protein: 48 g