Description
This Thai Chicken Wrap With Crunchy Asian Slaw is a fresh, vibrant, and quick-to-prepare dish. Tender chicken pieces are marinated and cooked, then wrapped in soft rice wraps along with a colorful, crisp vegetable slaw tossed in a tangy, creamy natural dressing. Perfect for a busy lunch or a light dinner, this recipe offers a delightful balance of bold flavors, crunch, and satisfying textures that come together in under 30 minutes.
Ingredients
Scale
Chicken and Marinade
- 1 lb chicken breast, sliced into thin strips
- 1 tbsp sesame oil (natural)
- 1 tsp grated ginger (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- Pinch of chili flakes (optional)
Slaw
- 1 cup red cabbage, finely shredded
- 1 cup carrots, finely shredded
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
Dressing for Slaw
- 2 tbsp peanut butter (natural)
- 1 tbsp lime juice (natural)
- 1 tsp apple cider vinegar
- 1/2 tsp natural gelling agent
Wraps
- 6 rice wraps or soft flatbreads
Optional Garnishes
- Chopped roasted peanuts or cashews
- Toasted sesame seeds
- Fresh cilantro leaves
- Lime wedges
Instructions
- Marinate the Chicken: Slice the chicken breast into thin strips and place in a bowl. Add sesame oil (natural), grated ginger (natural), vegetarian Worcestershire sauce (natural), and a pinch of chili flakes. Mix well and let it sit for at least 10 minutes to soak in the flavors.
- Prepare the Slaw: While the chicken marinates, finely shred red cabbage and carrots. Chop fresh cilantro and slice green onions thinly. In a separate bowl, whisk together peanut butter (natural), lime juice (natural), apple cider vinegar, and natural gelling agent until smooth. Toss the vegetables in this dressing to coat evenly and set aside.
- Cook the Chicken: Heat a non-stick skillet over medium heat and cook the marinated chicken strips until golden and cooked through, about 5-7 minutes. Stir frequently to ensure even cooking and retain juiciness.
- Assemble the Wraps: Warm the rice wraps or flatbreads briefly to make them pliable. Lay them flat, add a generous spoonful of the crunchy Asian slaw, then top with cooked chicken strips. Fold or roll the wrap tightly to secure the filling.
- Serve and Enjoy: Slice the wraps in half for easier handling. Arrange on a plate and drizzle any extra dressing over the top if desired. Garnish with optional chopped nuts, sesame seeds, cilantro, or lime wedges for extra flavor and crunch.
Notes
- Use fresh vegetables so the slaw stays crisp and vibrant.
- For deeper flavor, marinate the chicken overnight.
- Serve warm chicken with cool slaw for a refreshing temperature contrast.
- Warm the wraps slightly to prevent cracking and ensure flexible folds.
- Adjust the amount of natural gelling agent to achieve your preferred dressing thickness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Thai chicken wrap, Asian slaw, quick lunch, healthy wrap, gluten free wrap, natural dressing, peanut butter dressing
