Description
A fresh, bold, and easy wrap filled with juicy chicken, crisp slaw, and creamy peanut sauce.
Ingredients
For the Chicken
- 1 lb boneless skinless chicken thighs
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp ground ginger
- ½ tsp chili flakes (optional)
For the Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- 1–2 tbsp warm water (to thin)
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 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tsp sugar
- Salt to taste
For Assembling
- 4 large tortillas or flatbreads
- Extra cilantro & chopped peanuts (optional)
Instructions
- Marinate Chicken: In a bowl, mix soy sauce, sesame oil, lime juice, garlic powder, ginger, and chili flakes. Add chicken and marinate for 20 minutes (or up to 12 hours).
- Cook Chicken: Heat a skillet over medium heat and cook chicken 5–6 minutes per side until browned and cooked through. Let rest, then slice.
- Make Peanut Sauce: Whisk peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add water until smooth and pourable.
- Prepare Slaw: In a large bowl, toss together cabbage, carrots, bell pepper, scallions, cilantro, lime juice, rice vinegar, sugar, and salt.
- Assemble Wraps: Warm tortillas. Layer slaw, chicken, and peanut sauce. Garnish with cilantro and peanuts. Roll tightly and serve.
Notes
- Slice chicken after resting to keep it juicy.
- Add more water to the peanut sauce for a drizzle-friendly texture.
- Prep slaw ahead but add dressing right before serving for maximum crunch.
- Swap chicken for tofu, shrimp, or rotisserie chicken fo
- Prep Time: 20 minutes
- Cook Time: 12 minutes