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Thai Chicken Wrap With Crunchy Asian Slaw

Thai Chicken Wrap With Crunchy Asian Slaw

  • Author: Brian
  • Total Time: 30 minutes
  • Yield: 4 wraps 1x
  • Diet: Gluten Free

Description

This Thai Chicken Wrap With Crunchy Asian Slaw features tender, spiced chicken combined with a vibrant, crisp Asian slaw tossed in a zesty natural dressing. Wrapped in soft flatbread, it is a fresh, flavorful, and nutritious meal bursting with textures and colors, ideal for quick lunches or satisfying dinners.

Ingredients

Scale

For the Chicken

  • 2 chicken breasts, sliced into thin strips
  • 2 tablespoons soy sauce (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced

For the Asian Slaw

  • 2 cups red cabbage, thinly shredded
  • 1 cup carrots, julienned
  • 3 green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • Optional: 1/2 cup sliced red bell peppers

For the Dressing

  • 3 tablespoons natural peanut butter
  • 1 tablespoon apple cider vinegar (natural)
  • 1 tablespoon rice vinegar (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon brown sugar (natural)
  • 1 garlic clove, minced
  • 1 teaspoon grated fresh ginger
  • Water, as needed to thin the dressing

For Assembly

  • Soft flatbreads (or lettuce leaves for low-carb option)

Optional Garnishes

  • Chopped peanuts (plant-based)
  • Toasted sesame seeds

Instructions

  1. Prepare the Chicken: Slice chicken breasts into thin strips and marinate them with soy sauce (natural), vegetarian Worcestershire sauce (natural), grated ginger, and minced garlic. Let the chicken soak in the flavors for 15 minutes while preparing the vegetables.
  2. Make the Asian Slaw: In a large bowl, combine thinly shredded red cabbage, julienned carrots, sliced green onions, and chopped cilantro. Toss gently to mix evenly.
  3. Whisk the Dressing: In a small bowl, combine natural peanut butter, apple cider vinegar (natural), rice vinegar (natural), vegetarian Worcestershire sauce (natural), brown sugar (natural), minced garlic, and grated ginger. Whisk until smooth and creamy, adding water incrementally to achieve a drizzle-ready consistency.
  4. Cook the Chicken: Heat a non-stick skillet over medium heat and cook marinated chicken strips until golden and cooked through, about 5 to 7 minutes. Remove from heat and let cool briefly.
  5. Assemble the Wraps: Spread a spoonful of the dressing over each flatbread. Layer with the cooked chicken, then heaping spoonfuls of the crunchy Asian slaw. Add sliced red bell peppers if using. Roll tightly and serve immediately for the best texture and flavor.

Notes

  • Marinate chicken a few hours ahead for deeper flavor.
  • Shred cabbage and carrots finely to make the slaw easy to bite and wrap.
  • Adjust dressing consistency with water to keep it creamy but light.
  • Warm flatbreads briefly for softness and flexiblity to avoid tearing.
  • Add fresh cilantro just before assembling to preserve its vibrant flavor.
  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Category: Appetizers
  • Method: Cooking on stovetop
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 wrap
  • Calories: 350
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 70mg

Keywords: Thai chicken wrap, Asian slaw, peanut dressing, fresh herbs, quick meal, healthy wrap, gluten free wrap

Find it online: https://puretastekitchen.com/thai-chicken-wrap-with-crunchy-asian-slaw/