Tangy Thai Chicken Wraps & Crunchy Asian Slaw (Print Version)

Whip up these vibrant Thai chicken wraps, loaded with tender chicken and a zesty, crunchy Asian slaw. A fresh, easy meal for busy weeknights!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Gluten-Free Option, Dairy-Free

# Ingredients:

→ Main Ingredients for Thai Chicken Wraps

01 - 1.5 lbs boneless, skinless chicken breasts
02 - 1 tbsp olive oil
03 - 1 large head butter lettuce or romaine hearts, separated

→ Crunchy Asian Slaw Fixings

04 - 1/2 head red cabbage, finely shredded
05 - 2 medium carrots, shredded
06 - 1 red bell pepper, thinly sliced
07 - 1/2 cup fresh cilantro, chopped
08 - 2-3 green onions, thinly sliced

→ Zesty Thai Dressing Essentials

09 - 1/2 cup creamy peanut butter (natural preferred)
10 - 1/4 cup low-sodium soy sauce
11 - 2 tbsp rice vinegar
12 - Juice of 1-2 limes (about 2 tbsp)
13 - 1-2 tbsp honey or maple syrup
14 - 1 tsp sesame oil
15 - 1 tbsp fresh ginger, grated
16 - 2 cloves garlic, minced
17 - 1-2 tsp Sriracha, or to taste

→ Garnish & Finishing Touches

18 - 1/4 cup chopped roasted peanuts
19 - Lime wedges, for serving
20 - Extra fresh cilantro, for garnish

# Instructions:

01 - First things first, let's get that chicken ready for your Thai chicken wrap. Pat your chicken breasts dry with a paper towel – this helps them brown nicely. Drizzle a little olive oil in a large skillet over medium-high heat. Once it’s shimmering, add the chicken. Cook for about 5-7 minutes per side, until it’s beautifully golden and cooked through. I always check with a thermometer, just to be safe; you want it at 165°F (74°C). This is where I sometimes get distracted and overcook it a touch, making it a bit dry, so keep an eye on it! Once cooked, remove the chicken to a plate and let it rest for a few minutes. This is crucial for juicy shredded chicken!
02 - While the chicken is still warm (but not too hot to handle!), grab two forks and start shredding it. You want nice, bite-sized pieces for your Thai chicken wrap filling. You can also use a stand mixer with the paddle attachment if you're feeling fancy and want to save some arm work – it honestly shreds chicken like a dream! I once tried to shred it cold and it was a total workout, so warm is definitely the way to go. Set the shredded chicken aside in a bowl.
03 - Now for the star of the show: that incredible dressing for your Thai chicken wrap! In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, honey (or maple syrup), sesame oil, grated fresh ginger, minced garlic, and Sriracha. Whisk until it’s super smooth and creamy. If it’s a bit too thick, you can add a tablespoon or two of warm water to thin it out to your desired consistency. I always taste it here and adjust the Sriracha or lime – don’t be shy, make it yours! This dressing is what brings the whole Thai chicken wrap experience to life, so make sure it tastes amazing.
04 - In a large bowl, combine your finely shredded red cabbage, shredded carrots, thinly sliced red bell pepper, chopped cilantro, and sliced green onions. This is the crunchy backbone of your Thai chicken wrap, so make sure everything is well mixed. You want a good variety of textures and colors in every bite. I love how vibrant it looks at this stage – it smells so fresh and inviting! Once everything is in the bowl, pour about half of your amazing Thai dressing over the slaw mixture and toss everything together until it’s evenly coated. Save the rest of the dressing for drizzling!
05 - Add your shredded chicken to the bowl with the dressed crunchy Asian slaw. Give it another good toss to ensure the chicken is coated in that fantastic peanut dressing and mixed throughout the slaw. This step is all about getting those flavors to meld together perfectly before they even hit the lettuce. Sometimes I add a tiny bit more dressing here if it looks a little dry, just to make sure every piece of chicken and slaw is singing! This is where the magic really starts to happen for your Thai chicken wrap.
06 - Now for the fun part! Lay out your lettuce leaves. Spoon a generous amount of the Thai chicken and crunchy Asian slaw mixture into the center of each leaf. You can drizzle a little extra of that reserved peanut dressing over the top, if you like (I always do, honestly!). Garnish with chopped peanuts and a few extra sprigs of cilantro. Serve immediately with fresh lime wedges on the side for an extra squeeze of brightness. It’s messy, it’s vibrant, and it’s truly delicious – enjoy your homemade Thai chicken wrap!

# Notes:

01 - Don't skip resting the chicken; it keeps it juicy for your Thai chicken wrap.
02 - Store the slaw and lettuce separately to keep everything crisp, trust me on this one!
03 - Almond butter can work in the dressing if you're out of peanut butter, but expect a slightly different flavor adventure.
04 - Serve with extra lime wedges and chopped peanuts for that restaurant-style flair.

# Tools You'll Need:

01 - Large skillet
02 - mixing bowls
03 - whisk
04 - cutting board
05 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g

Back