Description
Fresh and healthy Thai chicken wraps packed with crunchy slaw, tender marinated chicken, and creamy peanut sauce. A quick, vibrant meal perfect for lunch or dinner.
Ingredients
1 lb boneless, skinless chicken breasts, thinly sliced
1 tablespoon soy sauce (or tamari)
1 tablespoon fresh lime juice
1 teaspoon honey or maple syrup
1 tablespoon olive oil
4 large whole wheat or spinach tortillas
2 cups shredded green cabbage
1 cup shredded red cabbage
1 large carrot, shredded
1/4 cup fresh cilantro, chopped
2 green onions, sliced
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon grated ginger
1 clove garlic, minced
1–2 teaspoons Sriracha (optional)
Salt and pepper to taste
Instructions
1. Whisk soy sauce, lime juice, honey, olive oil, salt, and pepper in a bowl.
2. Add chicken and marinate for 10–15 minutes.
3. Combine green cabbage, red cabbage, carrot, cilantro, and green onions in a bowl.
4. Whisk peanut butter, rice vinegar, ginger, garlic, Sriracha, and a splash of water until smooth.
5. Heat a skillet over medium-high heat with a little oil.
6. Cook chicken for 4–5 minutes per side until fully cooked.
7. Transfer chicken and slice into strips.
8. Toss slaw with half of the peanut sauce.
9. Warm tortillas until soft.
10. Fill tortillas with slaw and chicken.
11. Drizzle remaining peanut sauce on top.
12. Roll tightly, slice in half, and serve.
Notes
Swap chicken with tofu or shrimp if desired.
Adjust spice level by modifying Sriracha amount.
Add chopped peanuts for extra crunch.
Prepare slaw ahead and store separately from sauce.
Use lettuce wraps or gluten-free tortillas if needed.
Perfect for meal prep and portable lunches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 wrap
- Calories: 360
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg