Thai Chicken Wraps Asian Slaw (Print Version)
Juicy chicken and crisp Asian slaw in soft wraps—quick, vibrant, and perfect for busy weeknights.
# What You 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
# Directions:
01 - Combine soy sauce, fish sauce, lime juice, honey, sesame oil, garlic, and ginger in a bowl. Add the chicken and toss to coat evenly. 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 -
- The slaw dressing hits that perfect sweet, sour, and spicy note that makes you want to eat it straight from the bowl
- Everything comes together in 35 minutes even if you are moving at half speed
02 -
- If you skip letting the chicken rest before slicing, all the juices will run out onto your cutting board and the wraps will be dry
- The slaw dressing needs at least 5 minutes sitting on the vegetables to soften them slightly or it will taste too sharp
03 -
- Grate your ginger with a microplane while it is still frozen and it turns into a smooth paste that dissolves right into the marinade
- Sear the chicken on high heat for the first minute per side to lock in color, then drop to medium to finish cooking through without drying out