Description
A fresh and vibrant wrap filled with marinated chicken, crunchy Asian slaw, and a creamy peanut sauce. Perfect for meal prep, quick lunches, or a light but satisfying dinner.
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 the Wraps
- 4 large flour tortillas or flatbreads
- Extra cilantro and chopped peanuts (optional)
Instructions
- Marinate the Chicken:
Mix soy sauce, sesame oil, lime juice, garlic powder, ginger, and chili flakes. Add chicken and coat well. Marinate 10–30 minutes. - Make the Peanut Sauce:
Stir together peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add warm water until smooth. - Mix the Slaw:
Combine cabbage, carrots, bell pepper, scallions, and cilantro. Toss with lime juice, rice vinegar, sugar, and salt. - Cook the Chicken:
Heat a skillet over medium-high. Cook chicken 5–6 minutes per side or until done. Rest, then slice. - Assemble the Wraps:
Spread peanut sauce on each tortilla. Add chicken and slaw. Garnish with cilantro or peanuts if desired. Roll tightly and serve.
Notes
- Warm tortillas briefly to prevent cracking.
- For meal prep, store components separately and assemble before eating.
- Swap chicken for tofu, shrimp, or rotisserie chicken.
- Add sriracha or chili crisp for extra heat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes