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Thai Chicken Wraps with Crunchy Asian Slaw Recipe

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Experience a symphony of flavors with these Thai Chicken Wraps featuring succulent chicken and a vibrant, crunchy Asian slaw. Perfect for a quick lunch or a light dinner, this dish is a delightful dance of textures and tastes.

Ingredients

  • Chicken Breast or Thighs
  • Soy Sauce
  • Fresh Lime Juice
  • Fish Sauce
  • Brown Sugar or Honey
  • Garlic
  • Ginger
  • Sriracha or Red Chili Flakes
  • Sesame Oil
  • Cabbage (green and red)
  • Carrots
  • Bell Peppers (red or yellow)
  • Cucumber
  • Green Onions (Scallions)
  • Fresh Cilantro
  • Fresh Mint
  • Chopped Peanuts or Cashews
  • Creamy Peanut Butter
  • Lime Juice
  • Rice Vinegar
  • Honey or Maple Syrup
  • Water
  • Sriracha (Optional)
  • Lettuce Wraps (butter lettuce, romaine, or large iceberg leaves)

Instructions

  1. Marinate the Chicken: In a medium bowl, combine soy sauce, fresh lime juice, fish sauce, brown sugar (or honey), minced garlic, grated ginger, sriracha (if desired), and sesame oil. Whisk until well combined and sugar has dissolved. Add chicken, ensuring it's fully coated. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.
  2. Cook the Chicken: Heat a tablespoon of olive oil or avocado oil in a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove from pan and let rest before slicing or shredding.
  3. Prepare the Crunchy Asian Slaw: Shred green and red cabbage, julienne or grate carrots, thinly slice bell peppers, and julienne cucumber. Chop green onions, cilantro, and mint. Combine all vegetables and herbs in a large mixing bowl.
  4. Whisk Together the Peanut-Lime Dressing: In a small bowl, combine peanut butter, fresh lime juice, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, grated ginger, and minced garlic. Whisk until smooth, adding water to reach desired consistency.
  5. Assemble the Slaw: Pour about two-thirds of the dressing over the slaw mixture and toss gently until coated. Let sit for 5-10 minutes to meld flavors.
  6. Build Your Thai Chicken Wraps: Lay out lettuce leaves, place a portion of chicken on each leaf, top with crunchy slaw, and sprinkle with peanuts if desired. Optionally, add extra lime or reserved dressing before folding and enjoying.

Nutrition

Keywords: Chicken can be marinated a day in advance. For a nut-free option, substitute sunflower seed butter for peanut butter and use toasted sesame seeds instead of nuts. Adjust spice levels to your preference.

Find it online: https://softtasty.com/thai-chicken-wraps-with-crunchy-asian-slaw-recipe/