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Thai Chicken Wrap With Crunchy Asian Slaw Cut Open With Browned Chicken

Thai Chicken Wrap with Crunchy Asian Slaw for Easy Dinners

Thai Chicken Wrap with Crunchy Asian Slaw combines browned chicken breast chunks, crisp vegetables, peanut-lime sauce, and warm flour tortillas.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Thai
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Slaw
  • 3 cups green cabbage thinly shredded
  • 1 cup red cabbage thinly shredded
  • 1 medium carrot julienned
  • 1/2 medium red bell pepper thin strips
  • 1/4 cup cilantro chopped
  • 1 tablespoon rice vinegar slaw dressing
  • 1/4 teaspoon kosher salt slaw dressing
Peanut Sauce
  • 1 1/2 tablespoons creamy peanut butter sauce base
  • 2 tablespoons lime juice sauce base
  • 1 tablespoon low-sodium soy sauce sauce base
  • 2 teaspoons honey sauce sweetener
  • 1 teaspoon toasted sesame oil sauce base
  • 1 small garlic clove grated
  • 1 teaspoon fresh ginger grated
  • 2 tablespoons warm water thin sauce
Chicken and Assembly
  • 14 ounces boneless skinless chicken breasts 1-inch chunks
  • 1 teaspoon neutral oil for skillet
  • 1/2 teaspoon kosher salt chicken seasoning
  • 1/4 teaspoon black pepper chicken seasoning
  • 4 8-inch flour tortillas warmed
  • 1 tablespoon roasted peanuts chopped topping

Equipment

  • 12-Inch Skillet
  • Mixing bowl
  • Small Bowl
  • whisk
  • Instant-Read Thermometer

Method
 

Slaw and Sauce
  1. Toss the green cabbage, red cabbage, carrot, bell pepper, cilantro, rice vinegar, and salt in a bowl. Let the slaw stand for 5 minutes while you prepare the sauce.
  2. Whisk the peanut butter, lime juice, soy sauce, honey, sesame oil, garlic, ginger, and warm water until smooth. Add another teaspoon of water if the sauce is too thick to drizzle.
Chicken and Assembly
  1. Pat the chicken chunks dry, then season them with the salt and black pepper.
  2. Heat a 12-inch skillet over medium-high heat. Add the oil when the pan is hot and shimmering.
  3. Cook the chicken in two batches so the pieces brown instead of steaming, turning occasionally, until the largest chunk reaches 165°F, about 4 to 5 minutes per batch.
  4. Warm the tortillas in the skillet for 20 to 30 seconds per side, adding no extra oil.
  5. Spread peanut sauce down the center of each tortilla. Add slaw, chicken, and chopped peanuts.
  6. Fold in the sides, roll each tortilla tightly, and serve while the chicken is warm.

Notes

Store the chicken, slaw, sauce, tortillas, and peanuts separately in the refrigerator for up to 3 days. Assemble just before eating so the tortillas stay flexible and the slaw stays crunchy. The cooked chicken can be frozen for up to 2 months, but freeze the slaw separately and make it fresh after thawing.