Description
A quick and flavorful wrap featuring marinated chicken and a crisp slaw tossed in a rich peanut-lime sauce.
Ingredients
Scale
- 1 pound chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon chili flakes
- 1/2 cup peanut butter
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 2 cups shredded cabbage (green & red)
- 1 cup shredded carrots
- 1/4 cup chopped cilantro
- 4 pieces flour tortillas
- Optional garnishes: Extra cilantro and chopped peanuts
Instructions
- Mix soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken thighs and let them marinate for at least 15 minutes.
- Heat a skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until the inside reaches 165°F (74°C). Let it rest, then slice or shred.
- Whisk peanut butter, honey, rice vinegar, and minced garlic together. Thin with a little warm water if the sauce is too thick.
- Toss the shredded chicken with half the peanut sauce so the chicken stays moist and flavorful.
- Mix shredded cabbage, carrots, and cilantro in another bowl. Add a splash of rice vinegar and a little lime juice to brighten the slaw.
- Warm the tortillas in a dry pan or microwave for a few seconds.
- Build the wraps: add a layer of slaw, top with sauced chicken, then drizzle more peanut sauce. Finish with peanuts or extra cilantro if you like.
- Fold and serve right away.
Notes
Store cooked chicken and slaw separately in airtight containers in the fridge for up to 3 days. Assemble wraps just before eating to keep the tortillas from getting soggy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 400
- Sugar: 9g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg