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These Thai Chicken Wraps feature juicy marinated chicken thighs, a creamy slightly sweet peanut sauce, and a crunchy Asian slaw wrapped in a soft tortilla, delivering a bright, flavorful, and texturally balanced handheld meal ready in about 40 minutes.

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, finely minced
  • 1 teaspoon fresh ginger, grated
  • 1–2 tablespoons warm water (to thin the sauce)
  • 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 (gluten-free or low-carb options can be used)
  • Extra cilantro and chopped peanuts for garnish (optional)

Instructions

  1. Whisk together 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon lime juice, 1 teaspoon garlic powder, 1 teaspoon ground ginger, and ½ teaspoon chili flakes (if using) to make the marinade.
  2. Add chicken thighs to the marinade, toss to coat, and marinate at room temperature for at least 20 minutes or refrigerate for up to 4 hours.
  3. In a small bowl, combine ⅓ cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated fresh ginger. Whisk until smooth, then add warm water 1 tablespoon at a time to reach a pourable consistency.
  4. In a large bowl, toss shredded green cabbage, shredded red cabbage, julienned carrots, thinly sliced red bell pepper, thinly sliced scallions, and chopped cilantro. Dress with 1 tablespoon lime juice, 1 tablespoon rice vinegar, 1 teaspoon sugar, and salt to taste. Let sit for 10 minutes.
  5. Heat a grill pan or skillet over medium-high heat and add oil.
  6. Cook marinated chicken thighs 5–7 minutes per side until browned and cooked through (internal temperature of 165°F/74°C).
  7. Let cooked chicken rest for 5 minutes, then slice thinly against the grain.
  8. Warm tortillas briefly in a dry skillet or microwave until soft and pliable.
  9. Spread a generous spoonful of peanut sauce on the bottom third of each tortilla, top with slaw, add sliced chicken, drizzle more peanut sauce on top, and garnish with extra cilantro and chopped peanuts as desired.
  10. Fold or roll each tortilla tightly like a burrito, slice in half, and serve immediately.

Notes

Chicken thighs are recommended for juiciness; breasts can be used but watch cooking time to prevent dryness., Do not marinate chicken longer than 4 hours to avoid excessive saltiness or mushiness., Adjust peanut sauce consistency by adding warm water gradually., Keep slaw and sauce separate from tortillas until serving to prevent sogginess., Use a mandoline or food processor for evenly sliced vegetables., Increase heat by adding chili flakes, Sriracha, or Thai chili paste to the peanut sauce instead of the marinade for better control., Lightly toast chopped peanuts before garnish for extra crunch and flavor., Store cooked chicken, slaw, and peanut sauce separately in airtight containers; chicken keeps 3-4 days, slaw 2-3 days, sauce up to 1 week., Reheat sliced chicken gently in a skillet or microwave; refresh slaw with a splash of lime juice if flat., Marinate chicken up to 4 hours ahead; prepare slaw and sauce 2-3 days ahead; assemble wraps just before eating., Cooked chicken can be frozen up to 2 months; thaw in fridge overnight before reheating.

Nutrition

Find it online: https://cookerygood.com/thai-chicken-wrap-with-crunchy-asian-slaw-just-like-jimmy-johns/