Thai Chicken Wraps Crunchy Asian Slaw Recipe

Get ready to experience an explosion of flavor and texture with these incredible Thai Chicken Wraps! Featuring tender, marinated chicken nestled in crisp lettuce cups, these wraps are perfectly complemented by a vibrant, crunchy Asian slaw. It’s a healthy, satisfying meal that brings the tastes of Thailand right to your kitchen.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, thinly sliced or cut into bite-sized pieces
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp Sriracha (optional, or more to taste)
• 1 tsp sesame oil
• 1 tbsp olive oil or vegetable oil (for cooking)
• 3 cups shredded red cabbage (about 1/4 small head)
• 3 cups shredded green cabbage (about 1/4 small head)
• 1 cup shredded carrots (about 2 medium)
• 1/2 red bell pepper, thinly sliced
• 1/2 cup chopped fresh cilantro
• 3 green onions, thinly sliced
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce (or tamari)
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp sesame oil
• 1-2 tbsp warm water (to thin, as needed)
• Pinch of red pepper flakes (optional)
• 1 large head butter lettuce or romaine hearts, leaves separated and washed
• 1/4 cup chopped roasted peanuts
• 1 tbsp toasted sesame seeds
• Lime wedges, for garnish

Instructions

1. 1. **Marinate the Chicken:** In a medium bowl, whisk together the 1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp lime juice, 1 tbsp honey, 1 tsp ginger, 2 minced garlic cloves, 1/2 tsp Sriracha (if using), and 1 tsp sesame oil. Add the chicken pieces, toss to coat, and refrigerate for at least 20 minutes, or up to 2 hours.
2. 2. **Prepare the Slaw:** In a large bowl, combine the shredded red cabbage, green cabbage, shredded carrots, thinly sliced red bell pepper, chopped cilantro, and sliced green onions. Set aside.
3. 3. **Make the Slaw Dressing:** In a small bowl, whisk together the 1/4 cup peanut butter, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp lime juice, 1 tbsp honey, 1 tsp ginger, 1 minced garlic clove, 1 tsp sesame oil, and red pepper flakes (if using). Add warm water 1 tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.
4. 4. **Cook the Chicken:** Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 3-5 minutes per side, or until cooked through and lightly browned. Remove from heat.
5. 5. **Assemble the Wraps:** Pour the prepared slaw dressing over the reserved slaw mixture and toss gently to coat all the vegetables evenly.
6. 6. **Serve:** Arrange the lettuce cups on a platter. Spoon a generous amount of the cooked Thai chicken into each lettuce cup, then top with a spoonful of the crunchy Asian slaw. Garnish with chopped peanuts, toasted sesame seeds, and a fresh lime wedge. Serve immediately and enjoy!