Introduction

This flavorful chicken wrap combines juicy marinated chicken thighs with a vibrant Asian slaw and a creamy, tangy peanut sauce. It’s a perfect quick lunch or light dinner that offers bold flavors and satisfying textures all wrapped up in a soft tortilla.

A wrap cut in half showing three main layers: the bottom layer is grilled, golden-brown chicken pieces with a slightly charred texture; above this is a thick, creamy light brown sauce dripping slightly; the top layer is a vibrant mix of shredded purple cabbage, orange carrots, and thin slices of green lettuce and bright red bell pepper, adding a colorful crunch. The wrap itself is a soft, white tortilla with light golden spots, slightly folded and resting on a white plate with green parsley and chopped nuts sprinkled nearby, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless skinless chicken thighs (or chicken breast for a leaner option)
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, for heat)
⅓ cup creamy peanut butter
2 tablespoons soy sauce (for peanut sauce)
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil (for peanut sauce)
1 clove garlic, minced
1 teaspoon grated fresh ginger
1–2 tablespoons warm water (to thin the peanut sauce)
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 (for slaw)
1 tablespoon rice vinegar (for slaw)
1 teaspoon sugar
Salt to taste
4 large flour tortillas or flatbreads (low-carb or gluten-free if preferred)
Extra cilantro and chopped peanuts for garnish (optional)

Instructions

Step 1: In a bowl, whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add the chicken thighs and toss to coat. Marinate at least 20 minutes at room temperature or up to 4 hours in the fridge.
Step 2: For the peanut sauce, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl. Whisk until smooth and gradually add warm water until the sauce is pourable.
Step 3: Prepare the slaw by mixing green and red cabbage, carrots, bell pepper, scallions, and cilantro in a large bowl. Add lime juice, rice vinegar, sugar, and a pinch of salt. Toss well and let it sit for 10 minutes to meld flavors.
Step 4: Heat a grill pan or skillet over medium-high heat. Drizzle with oil and cook chicken thighs for 5–7 minutes per side until nicely browned and cooked through. Let rest for 5 minutes, then slice thinly.
Step 5: Warm tortillas in a dry skillet or microwave until pliable. Spread a generous spoonful of peanut sauce on each tortilla, then layer with slaw and sliced chicken. Drizzle more peanut sauce on top and garnish with extra cilantro and chopped peanuts if desired.
Step 6: Fold the wraps like burritos or roll tightly, then slice in half to serve.

Tips & Variations

Use chicken breast if you prefer leaner meat, but thighs will keep the wrap more juicy and flavorful.
Add a splash of sriracha to the peanut sauce for extra heat and depth.
Try serving the wraps with low-carb or gluten-free tortillas to suit dietary needs.
For a vegetarian option, swap chicken for grilled tofu or tempeh marinated in the same sauce.

Storage

Store leftover chicken, slaw, and peanut sauce separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in a skillet or microwave before assembling fresh wraps to keep textures crisp and flavors bright. Assembling wraps in advance is not recommended because the tortillas may become soggy.

How to Serve

A close-up image of a wrap cut in half and stacked on a white plate with a slightly raised edge. The wrap has a soft, light beige tortilla exterior, filled with multiple colorful layers. From the outside in, the first layer is bright purple shredded cabbage, followed by thin orange carrot strips, finely chopped green lettuce, and small pieces of red bell pepper. Inside the wrap, there are thick chunks of well-grilled, dark golden-brown chicken, covered in a creamy light brown sauce, some of which is dripping slightly onto the plate. The plate rests on a white marbled surface, and the wrap is garnished with a few small green parsley leaves and some chopped nuts scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peanut sauce ahead of time?

Yes, the peanut sauce can be made in advance and stored in the fridge for up to a week. Stir well and add a little warm water if it thickens before using.

What can I substitute for peanut butter if I have allergies?

You can use almond butter or sunflower seed butter as alternatives, though the flavor will change slightly. Make sure to choose a smooth variety for easier mixing.