Description
A delightful wrap filled with juicy marinated chicken and vibrant crunchy slaw, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 lb boneless (skinless) chicken thighs
- 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)
- 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
- 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
- 4 large flour tortillas or flatbreads
- Extra cilantro and chopped peanuts for garnish (optional)
Instructions
- Marinate the chicken: In a bowl, mix the 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken thighs to the marinade, ensuring they are well coated. Let them soak in those glorious flavors for at least 30 minutes.
- Make the peanut sauce: In a separate bowl, whisk together the peanut butter, 2 tablespoons soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated fresh ginger, and warm water. Adjust the water to achieve your desired consistency.
- Prepare the Asian slaw: In a large bowl, combine the shredded green cabbage, red cabbage, julienned carrots, red bell pepper, scallions, cilantro, lime juice, rice vinegar, sugar, and salt. Toss until all the veggies are coated with the dressing.
- Cook the chicken: Heat a skillet over medium-high heat. Add a splash of oil and cook the marinated chicken thighs for 6-7 minutes on each side, or until they’re cooked through. Allow to rest before slicing.
- Assemble the wraps: Lay out each tortilla or flatbread. Start with a generous portion of crunchy Asian slaw, add sliced chicken, and drizzle with the creamy peanut sauce. Roll tightly and garnish with extra cilantro and chopped peanuts if desired.
Notes
Feel free to substitute ingredients based on availability. The slaw can be made ahead for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Wrap
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 577
- Sugar: 9g
- Sodium: 811mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg