Ingredients
Chicken Marinade
- 1 lb boneless skinless chicken thighs (can substitute with chicken breast)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon chili flakes (optional)
Peanut Sauce
- ⅓ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1–2 tablespoons warm water (to thin sauce)
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 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt, to taste
Wrap Assembly
- 4 large flour tortillas or flatbreads (can use low-carb or gluten-free)
- Extra cilantro for garnish (optional)
- Chopped peanuts for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes if using. Add the chicken thighs and toss until fully coated. Let them marinate for at least 20 minutes at room temperature or refrigerate up to 4 hours for deeper flavor.
- Make the Peanut Sauce: In a small bowl, combine the creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated fresh ginger. Whisk thoroughly until smooth. Gradually add warm water a tablespoon at a time to adjust the sauce to a pourable consistency. Set aside.
- Prepare the Asian Slaw: In a large bowl, mix the green cabbage, red cabbage, julienned carrots, thinly sliced red bell pepper, scallions, and chopped cilantro. Add lime juice, rice vinegar, sugar, and a pinch of salt, then toss well. Let the slaw sit for about 10 minutes to allow flavors to meld and develop crunch.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat and add a drizzle of oil to prevent sticking. Cook the marinated chicken thighs for approximately 5–7 minutes per side, until thoroughly cooked and nicely browned. Remove from heat and let rest for 5 minutes to retain juices, then slice thinly.
- Assemble the Wraps: Warm the tortillas briefly in a dry skillet or microwave to make them pliable. Lay each one flat, spread a generous spoonful of the peanut sauce over the bottom, then layer with a handful of the prepared Asian slaw and sliced chicken. Drizzle additional peanut sauce on top, and garnish with extra cilantro and chopped peanuts if desired. Fold the tortilla like a burrito or roll tightly into a wrap. Slice in half and serve immediately.
Notes
- Chicken thighs are preferred for juiciness, but chicken breast can be used as a leaner alternative.
- Adjust chili flakes in the marinade to control the heat level.
- The peanut sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Use gluten-free tortillas or flatbreads to make this recipe gluten-free.
- For a vegetarian version, substitute cooked tofu or tempeh for the chicken.
- Letting the slaw sit for 10 minutes enhances its flavor and crunch.
- Garnish with chopped peanuts for added texture and extra cilantro for freshness.
- Warm tortillas improve flexibility and prevent cracking when rolling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian Fusion