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A vibrant Thai Chicken Wrap sliced in half showing crunchy slaw and peanut sauce

Thai Chicken Wrap with Crunchy Asian Slaw

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken breast, shredded or sliced
  • 4 large flour tortillas
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup grated carrots
  • 1/4 cup chopped fresh cilantro
  • 2 green onions , thinly sliced
  • 1/4 cup roasted peanuts, crushed
  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon hone y
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic , minced
  • 1 teaspoon sriracha or chili paste

Method
 

  1. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, honey, ginger, garlic, and sriracha until smooth.
  2. In a separate large bowl, combine the green cabbage, red cabbage, carrots, cilantro, and green onions.
  3. Add half of the peanut sauce to the cabbage mixture and toss well to coat the slaw.
  4. Toss the cooked chicken with the remaining peanut sauce in a separate bowl.
  5. Warm the flour tortillas slightly in a dry pan or microwave to make them pliable.
  6. Place a portion of the sauced chicken in the center of each tortilla.
  7. Top the chicken with a generous portion of the Asian slaw and sprinkle with crushed peanuts.
  8. Fold the sides of the tortilla inward and roll tightly from the bottom to form a wrap.
  9. Slice diagonally and serve immediately.