Thai Chicken Wrap with Crunchy Asian Slaw Recipe

Introduction

This Thai Chicken Wrap features juicy marinated chicken thighs paired with a crunchy, vibrant Asian slaw and a creamy peanut sauce that ties it all together. Inspired by the flavors of Jimmy John’s, it’s a fresh, satisfying meal that’s perfect for lunch or a light dinner.

Ingredients

• For the Chicken:
• 1 lb boneless skinless chicken thighs (chicken breast can be used but thighs stay juicier)
• 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, for heat)
• For the Peanut Sauce:
• 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 (to thin out sauce to desired consistency)
• For the Asian Slaw:
• 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
• For Assembling the Wraps:
• 4 large flour tortillas or flatbreads (low-carb or gluten-free options work too)
• Extra cilantro and chopped peanuts for garnish (optional)

Instructions

1. Step 1: Make the marinade by whisking together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes in a bowl. Add the chicken thighs and toss to coat. Let them marinate for at least 20 minutes at room temperature or up to 4 hours in the refrigerator.
2. Step 2: Prepare the peanut sauce by combining peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl. Whisk until smooth, adding warm water a little at a time until the sauce reaches a pourable consistency.
3. Step 3: Assemble the Asian slaw by tossing shredded green and red cabbage, julienned carrots, red bell pepper slices, scallions, and chopped cilantro in a large bowl. Add lime juice, rice vinegar, sugar, and a pinch of salt. Mix well and let sit for about 10 minutes to allow the flavors to meld.
4. Step 4: Heat a grill pan or skillet over medium-high heat and add a drizzle of oil. Cook the marinated chicken thighs for 5–7 minutes per side, until cooked through and nicely browned. Let the chicken rest for 5 minutes, then slice thinly. Alternatively, shredded chicken can be used if preferred.
5. Step 5: Warm the tortillas briefly in a dry skillet or microwave. Spread a generous spoonful of peanut sauce on each tortilla, then add a handful of slaw and sliced chicken. Drizzle a little more peanut sauce on top, and garnish with extra cilantro and chopped peanuts if desired.
6. Step 6: Fold the wraps like a burrito or roll tightly. Slice in half and serve immediately.

Tips & Variations

• For extra heat, add more chili flakes to the marinade or sprinkle spicy sriracha on the wrap before serving.
• Use chicken breast if you prefer leaner meat, but marinate longer to keep it tender.
• Try substituting peanut butter with almond or cashew butter for a different flavor.
• Make the slaw ahead of time to let the flavors develop even more.
• For a low-carb option, replace tortillas with large lettuce leaves.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Chicken and slaw can be reheated gently if needed, but the slaw is best enjoyed cold for crunch. Assemble wraps fresh before serving to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but it tends to be leaner and can dry out faster. Marinating longer and careful cooking will help keep it moist.

How can I make this recipe gluten-free?

Use gluten-free soy sauce (tamari) and gluten-free tortillas or substitute with large lettuce leaves for wraps.

Thai Chicken Wrap with Crunchy Asian Slaw Recipe

Print Recipe

★★★★★

4.6 from 133 reviews

This Thai Chicken Wrap with Crunchy Asian Slaw is a vibrant, flavorful meal inspired by the popular Jimmy John’s style wraps. Marinated juicy chicken thighs are grilled and paired with a creamy, tangy peanut sauce and a crisp, fresh Asian slaw, all wrapped in soft tortillas. The balance of spicy, sweet, and savory elements makes it an addictive and satisfying dish perfect for lunch or dinner.

• Author: Isla
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4 wraps 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Thai

Ingredients

Scale 1x2x3x

For the Chicken

• 1 lb boneless skinless chicken thighs (you can also use chicken breast, but thighs stay juicier)
• 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, for heat)

For the Peanut Sauce

• 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 to thin out sauce to desired consistency

For the Asian Slaw

• 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

For Assembling the Wraps

• 4 large flour tortillas or flatbreads (you can use low-carb or gluten-free if preferred)
• Extra cilantro and chopped peanuts for garnish (optional)

Instructions

1. Marinate the Chicken: Whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes in a bowl. Add the chicken thighs and toss to coat evenly. Let the chicken marinate for at least 20 minutes at room temperature or up to 4 hours in the fridge to enhance flavor and tenderness.
2. Make the Peanut Sauce: In a small bowl, combine creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated fresh ginger. Whisk until smooth and creamy. Add warm water one tablespoon at a time to thin the sauce to your desired pourable consistency. This sauce is essential for tying the flavors of the wrap together.
3. Prepare the Asian Slaw: In a large bowl, toss together shredded green cabbage, shredded red cabbage, julienned carrots, thinly sliced red bell pepper, scallions, and chopped cilantro. Add lime juice, rice vinegar, sugar, and a pinch of salt. Mix well and let the slaw sit for about 10 minutes so the flavors meld and the slaw softens slightly while remaining crunchy.
4. Cook the Chicken: Heat a grill pan or skillet over medium-high heat and add a drizzle of oil to prevent sticking. Place the marinated chicken thighs in the pan and cook for 5–7 minutes on each side, until the chicken is cooked through and nicely browned. Remove from heat, let rest for 5 minutes, then slice thinly. Alternatively, use pre-cooked shredded chicken if preferred.
5. Assemble the Wraps: Warm the tortillas briefly in a dry skillet or microwave until pliable. Lay each tortilla flat and spread a generous spoonful of peanut sauce on the bottom. Add a handful of the prepared Asian slaw followed by sliced chicken. Drizzle a little more peanut sauce on top, then garnish with extra cilantro and chopped peanuts if desired. Fold or roll the wraps tightly and slice in half to serve.

Notes

• Marinating chicken longer intensifies flavor and helps tenderize the meat.
• The peanut sauce is the key element to this dish and can be adjusted in sweetness or spiciness according to your preference.
• For a gluten-free option, substitute soy sauce with tamari or coconut aminos, and use gluten-free tortillas.
• The slaw can be prepared a few hours in advance to let flavors develop further.
• You can substitute chicken thighs with breast pieces or pre-cooked shredded chicken for convenience.
• Adding chopped peanuts on top adds a nice crunchy texture to complement the wrap.

Keywords: Thai chicken wrap, Asian slaw, peanut sauce, grilled chicken, healthy wraps, lunch recipe, quick dinner