Thai Chicken Wrap Crunchy Asian Slaw Recipe

Craving a meal that’s bursting with flavor, texture, and vibrant colors? Look no further than this incredible Thai Chicken Wrap with Crunchy Asian Slaw! These wraps offer a delightful balance of savory, marinated chicken and a crisp, zesty slaw, all nestled in fresh lettuce cups for a light yet satisfying meal.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey or brown sugar
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1/2 tsp Sriracha (optional, for heat)
• 2 cups shredded red cabbage
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts (for garnish)
• 1 tbsp sesame seeds (for garnish)
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tbsp lime juice
• 1-2 tbsp water (to thin if needed)
• 12-16 large butter lettuce or romaine lettuce leaves

Instructions

1. **Marinate the Chicken:** In a medium bowl, combine 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp honey/brown sugar, 1 tsp grated ginger, 2 minced garlic cloves, 1 tsp sesame oil, and Sriracha (if using). Add the thinly sliced chicken, toss to coat, and let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
2. **Prepare the Slaw:** While the chicken marinates, in a large bowl, combine the shredded red cabbage, green cabbage, shredded carrots, thinly sliced red bell pepper, green onions, and chopped cilantro.
3. **Make the Dressing:** In a small bowl, whisk together the rice vinegar, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey/maple syrup, 1 tsp grated ginger, 1 minced garlic clove, 1 tbsp lime juice, and 1-2 tbsp water until well combined.
4. **Cook the Chicken:** Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 3-5 minutes per side, or until cooked through and slightly caramelized. Remove from heat and set aside.
5. **Assemble the Wraps:** Pour the dressing over the prepared slaw mixture and toss gently to coat evenly. Arrange the lettuce leaves on a serving platter. Fill each lettuce cup with a portion of the cooked chicken and a generous amount of the crunchy Asian slaw.
6. **Garnish and Serve:** Sprinkle with chopped roasted peanuts and sesame seeds before serving. Enjoy immediately!