Spicy Thai Chicken Wraps with Asian Slaw (Print Version)
Flavorful Thai chicken wraps packed with vibrant veggies and a zesty Asian slaw. A quick, healthy, and satisfying meal for any day of the week.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Thai
Dietary: Dairy-Free
# Ingredients:
→ Zesty Peanut Dressing
01 -
1/4 cup creamy peanut butter
02 -
3 tbsp fresh lime juice
03 -
3 tbsp low-sodium soy sauce
04 -
1 tbsp honey
05 -
1 tbsp rice vinegar
06 -
1 tsp toasted sesame oil
07 -
1 tbsp fresh ginger, grated
08 -
3 cloves garlic, minced
09 -
1 tsp Sriracha (optional, for heat)
→ Savory Chicken Core
10 -
1 lb ground chicken
11 -
1/4 cup red onion, finely diced
12 -
1 tbsp fish sauce
13 -
1 tsp brown sugar
→ Crunchy Slaw & Fresh Wraps
14 -
3 cups green cabbage, shredded
15 -
1 cup carrots, shredded
16 -
12 large butter lettuce leaves
17 -
1/4 cup fresh cilantro, chopped, for garnish
18 -
1/4 cup chopped roasted peanuts, for garnish
# Instructions:
01 -
In a medium bowl, combine 1/4 cup creamy peanut butter, 3 tbsp fresh lime juice, 3 tbsp low-sodium soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tbsp fresh ginger, 3 cloves garlic, and 1 tsp Sriracha (if using). Whisk until smooth and well combined for your Thai Chicken Wraps with Crunchy Asian Slaw.
02 -
In a large mixing bowl, combine 3 cups shredded green cabbage and 1 cup shredded carrots. Set this crunchy slaw base aside. This vibrant mix will add essential texture and freshness to your Thai Chicken Wraps.
03 -
Heat a large skillet over medium-high heat. Add 1 lb ground chicken and cook, breaking it apart with a spoon, until it is fully browned and cooked through, about 5-7 minutes. Drain any excess fat from the skillet.
04 -
Add 1/4 cup finely diced red onion to the cooked chicken in the skillet. Sauté for 2-3 minutes until the onion softens. Stir in 1 tbsp fish sauce and 1 tsp brown sugar, cooking for another 1-2 minutes until fragrant and well combined.
05 -
Transfer the cooked chicken mixture to the large bowl with the shredded cabbage and carrots. Pour about half of the prepared Zesty Peanut Dressing over the mixture. Toss everything thoroughly to ensure the chicken and slaw are evenly coated.
06 -
Carefully lay out 12 large butter lettuce leaves on a serving platter. Spoon the chicken and slaw mixture evenly into the center of each lettuce leaf, creating individual portions for your Thai Chicken Wraps with Crunchy Asian Slaw.
07 -
Drizzle the remaining Zesty Peanut Dressing over the assembled wraps. Garnish generously with 1/4 cup fresh cilantro and 1/4 cup chopped roasted peanuts. Serve immediately and enjoy your delicious Thai Chicken Wraps with Crunchy Asian Slaw.
# Notes:
01 -
For an extra flavor boost, marinate the ground chicken with a tablespoon of the peanut dressing for 15 minutes before cooking.
02 -
Store leftover chicken and slaw mixture separately from lettuce leaves in airtight containers for up to 3 days. Assemble just before serving to prevent sogginess.
03 -
No butter lettuce? Large romaine hearts or even sturdy collard greens can be used as excellent wrap alternatives.
04 -
Offer extra Sriracha on the side for those who prefer a spicier kick to their wraps.
# Tools You'll Need:
01 -
Large skillet
02 -
Mixing bowls
03 -
Whisk
04 -
Cutting board
05 -
Chef's knife
06 -
Grater
# Nutrition Facts (Per Serving):
Calories: 394 kcal
Total Fat: 21 g
Total Carbohydrate: 21 g
Protein: 29 g