Spicy Thai Chicken Wrap with Crunchy Asian Slaw (Print Version)

Whip up a vibrant Thai Chicken Wrap with Crunchy Asian Slaw. This recipe brings fresh flavors, a little spice, and an irresistible crunch.

# 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 (if using dairy-free peanut butter)

# Ingredients:

→ For the Zesty Chicken

01 - 1.5 lbs boneless, skinless chicken breasts, thinly sliced
02 - 1/4 cup low-sodium soy sauce
03 - 2 tbsp fresh lime juice
04 - 1 tbsp honey
05 - 1 tbsp fresh grated ginger
06 - 2 cloves minced garlic
07 - 1 tsp sriracha (optional, for heat)

→ Crunchy Slaw Goodness

08 - 4 cups shredded cabbage (green and red)
09 - 1 cup shredded carrots
10 - 1 red bell pepper, thinly sliced
11 - 1/4 cup sliced green onions
12 - 1/4 cup fresh cilantro, chopped
13 - 1/4 cup chopped peanuts

→ Creamy Peanut Dressing

14 - 1/2 cup creamy peanut butter
15 - 2 tbsp fresh lime juice
16 - 2 tbsp low-sodium soy sauce
17 - 1 tbsp honey
18 - 1 tbsp rice vinegar
19 - 1 tsp sesame oil
20 - 1 tsp sriracha (or more to taste)
21 - 2-4 tbsp warm water (to thin)

→ Wrap & Garnish

22 - 12-16 large lettuce leaves (butter, romaine, or green leaf)
23 - Extra fresh cilantro, for garnish
24 - Lime wedges, for serving

# Instructions:

01 - First things first, let’s get that chicken marinating! In a medium bowl, whisk together the soy sauce, lime juice, honey, grated ginger, and minced garlic. Slice your boneless, skinless chicken breasts into thin strips – about 1/4 inch thick. This helps them soak up all that flavor and cook super fast. Toss the chicken in the marinade, making sure every piece is coated. Cover the bowl and pop it in the fridge for at least 30 minutes, or up to an hour if you've got the time. Honestly, the longer it sits, the more flavor it develops, and you'll really taste it in your Thai Chicken Wrap.
02 - While the chicken is chilling, let's tackle the creamy, dreamy peanut dressing. In a small bowl, combine the peanut butter, lime juice, soy sauce, honey, rice vinegar, sesame oil, and sriracha. Whisk it all together until it’s smooth. It might be a bit thick at first, and that’s okay! Gradually add warm water, one tablespoon at a time, whisking constantly, until the dressing reaches a pourable consistency. You want it thick enough to cling to the slaw but thin enough to drizzle. Give it a taste and adjust the sriracha or lime if you want more kick or tang. This dressing makes the Crunchy Asian Slaw!
03 - Now for the star of the crunch! In a large bowl, combine your shredded cabbage, shredded carrots, thinly sliced red bell pepper, sliced green onions, and chopped fresh cilantro. This is where all those vibrant colors come together, and honestly, it just looks so good! Hold off on adding the dressing until right before serving to keep everything super crisp. I've made the mistake of dressing it too early, and it gets a bit sad and soggy. Keep those veggies fresh for the best Thai Chicken Wrap experience!
04 - Time to cook the marinated chicken! Heat a large skillet or wok over medium-high heat. Add a tiny splash of oil – just enough to coat the bottom. Once hot, add the chicken strips in a single layer, making sure not to overcrowd the pan. You might need to do this in two batches. Cook for 3-4 minutes per side, or until the chicken is cooked through and slightly caramelized. You'll see those lovely golden-brown edges. The kitchen will start to smell incredible, trust me! Once cooked, remove the chicken from the pan and set it aside.
05 - Right before you’re ready to serve, pour about half of the peanut dressing over the prepared slaw mixture. Toss everything gently to coat the vegetables evenly. You want every piece of cabbage and carrot to get a little hug from that amazing dressing. Add more dressing if you like, but start with half; you can always add more, but you can’t take it away! This step is crucial for that fantastic flavor and texture in your Thai Chicken Wrap with Crunchy Asian Slaw.
06 - Lay out your large lettuce leaves on a serving platter. Spoon a generous amount of the dressed Crunchy Asian Slaw into each lettuce cup. Top the slaw with a few strips of the cooked Thai chicken. Garnish with extra fresh cilantro and a squeeze of fresh lime juice. Serve immediately and watch everyone dig in! These wraps are meant to be eaten fresh, so gather your friends and enjoy that incredible combination of flavors and textures. It's truly a satisfying meal!

# Notes:

01 - Don't rush the marinating, even 30 minutes makes a difference for the chicken.
02 - This slaw keeps surprisingly well in the fridge for a couple of days, just add the dressing right before serving.
03 - No peanut butter? Almond butter works in a pinch, though the flavor profile shifts a bit, honestly.
04 - Serve these wraps with extra lime wedges – a squeeze of fresh lime just brightens everything up.

# Equipment Needed:

01 - Large bowl
02 - small bowl
03 - whisk
04 - large skillet or wok
05 - cutting board
06 - sharp knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 30g

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