Thai Chicken Wraps Asian Slaw (Printable Version)
Juicy Thai chicken with crunchy Asian slaw tucked into soft wraps, ready in 35 minutes.
# What You'll Need:
→ Chicken
01 - 1 lb 2 oz boneless skinless chicken breasts or thighs
02 - 2 tbsp soy sauce
03 - 1 tbsp fish sauce
04 - 1 tbsp lime juice
05 - 1 tbsp honey
06 - 1 tsp sesame oil
07 - 2 garlic cloves, minced
08 - 1 tsp fresh ginger, grated
→ Asian Slaw
09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 large carrot, julienned
12 - 4 spring onions, thinly sliced
13 - 1/2 red bell pepper, thinly sliced
14 - 1/4 cup fresh cilantro, chopped
→ Slaw Dressing
15 - 2 tbsp rice vinegar
16 - 1 tbsp soy sauce
17 - 1 tbsp lime juice
18 - 1 tbsp sesame oil
19 - 1 tsp honey
20 - 1 tsp Sriracha or chili sauce
→ Wraps & Garnish
21 - 4 large flour or whole wheat tortillas
22 - 2 tbsp toasted sesame seeds
23 - Extra cilantro and lime wedges for serving
# How To Make:
01 - Combine soy sauce, fish sauce, lime juice, honey, sesame oil, garlic, and ginger in a bowl. Add the chicken and toss to coat thoroughly. Let marinate for at least 10 minutes.
02 - While the chicken marinates, combine green and red cabbage, carrot, spring onions, bell pepper, and cilantro in a large bowl.
03 - In a separate small bowl, whisk together rice vinegar, soy sauce, lime juice, sesame oil, honey, and Sriracha. Pour over the vegetables and toss until evenly coated. Set aside.
04 - Heat a grill pan or large skillet over medium-high heat. Cook the marinated chicken for 5 to 6 minutes per side until fully cooked and slightly charred. Let rest for a few minutes, then slice into strips.
05 - Warm the tortillas if desired. Place a generous amount of slaw onto each tortilla, top with sliced chicken, and sprinkle with toasted sesame seeds and extra cilantro.
06 - Roll up the wraps and serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- It comes together in the time it takes to set the table, making weeknight chaos feel manageable
- The contrast between warm, charred chicken and cold, tangy slaw hits every craving at once
02 -
- If you slice the chicken before it rests, all the juices run out onto your cutting board instead of staying where they belong
- The slaw dressing needs at least five minutes sitting on the vegetables to soften them slightly and marry the flavors
03 -
- Get the pan screaming hot before the chicken goes in. That sizzle is what creates the char and keeps the chicken from steaming in its own juices.
- Double the slaw dressing and keep it in a jar in the fridge. It lasts a week and makes any random vegetables feel purposeful.