Thai Chicken Wrap Asian Slaw (Print Version)
Grilled Thai chicken meets fresh slaw and peanut sauce, all bundled in a warm tortilla for bold flavor.
# Ingredients:
→ Marinated Chicken
01 -
1 pound boneless, skinless chicken thighs
02 -
2 tablespoons soy sauce
03 -
1 tablespoon sesame oil
04 -
1 tablespoon lime juice
05 -
1 teaspoon garlic powder
06 -
1 teaspoon ground ginger
07 -
1/2 teaspoon chili flakes, optional
→ Peanut Sauce
08 -
1/3 cup creamy peanut butter
09 -
2 tablespoons soy sauce
10 -
1 tablespoon honey
11 -
1 tablespoon rice vinegar
12 -
1 teaspoon sesame oil
13 -
1 clove garlic, minced
14 -
1 teaspoon grated fresh ginger
15 -
1 to 2 tablespoons warm water
→ Crunchy Asian Slaw
16 -
2 cups shredded green cabbage
17 -
1 cup shredded red cabbage
18 -
1 cup julienned carrots
19 -
1/2 red bell pepper, thinly sliced
20 -
2 scallions, thinly sliced
21 -
1/4 cup chopped cilantro
22 -
1 tablespoon lime juice
23 -
1 tablespoon rice vinegar
24 -
1 teaspoon granulated sugar
25 -
Salt, to taste
→ For Assembly
26 -
4 large flour tortillas
27 -
Extra chopped cilantro, for serving (optional)
28 -
Chopped peanuts, for garnish (optional)
# Steps:
01 -
In a large bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add chicken thighs and ensure even coating. Cover and refrigerate for at least 20 minutes, up to 4 hours.
02 -
Combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a bowl. Whisk until smooth, adding warm water gradually until the sauce is creamy and pourable.
03 -
Toss green cabbage, red cabbage, carrots, bell pepper, scallions, and cilantro in a large bowl. Add lime juice, rice vinegar, granulated sugar, and salt. Mix thoroughly and let stand for 10 minutes to allow flavors to blend.
04 -
Heat a grill pan over medium-high heat. Remove chicken from the marinade and grill for 5 to 7 minutes per side, or until cooked through. Transfer to a plate, rest for 5 minutes, then slice thinly.
05 -
Heat flour tortillas briefly in a dry skillet or microwave until pliable and warm.
06 -
Spread a generous layer of peanut sauce onto each tortilla. Top with a portion of slaw and add sliced chicken. Drizzle with additional peanut sauce, and garnish with extra cilantro and chopped peanuts if desired. Fold tightly and serve immediately.
# Notes:
01 -
Be sure to rest the cooked chicken before slicing to retain its juices and maintain tenderness.