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Spicy Chicken Recipe

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This flavorful Chicken Wrap recipe features juicy marinated chicken thighs grilled to perfection and paired with a crunchy Asian slaw and creamy peanut sauce, all wrapped in soft tortillas. It’s a quick and satisfying meal perfect for lunch or dinner, balancing savory, tangy, and slightly spicy flavors with fresh vegetables for a delicious handheld wrap.

Ingredients

Scale

For the Chicken Marinade

  • 1 lb boneless skinless chicken thighs
  • 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 the 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)

For the 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

For Assembly

  • 4 large flour tortillas or flatbreads (low-carb or gluten-free optional)
  • Extra cilantro and chopped peanuts for garnish (optional)

Instructions

  1. Marinate the Chicken: Whisk together soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and optional chili flakes in a bowl. Add the chicken thighs and toss to coat evenly. Allow the chicken to marinate for at least 20 minutes at room temperature or up to 4 hours refrigerated to develop flavor.
  2. Make the Peanut Sauce: In a small bowl, combine creamy peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated fresh ginger. Whisk the mixture until smooth and creamy. Gradually add 1 to 2 tablespoons of warm water to thin the sauce to a pourable consistency.
  3. Prepare the Asian Slaw: In a large bowl, toss together shredded green and red cabbage, julienned carrots, thinly sliced red bell pepper, scallions, and chopped cilantro. Add lime juice, rice vinegar, sugar, and a pinch of salt. Mix thoroughly and let the slaw sit for about 10 minutes to allow the flavors to meld.
  4. Cook the Chicken: Heat a grill pan or skillet over medium-high heat and add a light drizzle of oil. Cook the marinated chicken thighs for 5 to 7 minutes on each side until they are cooked through and nicely browned. Remove from heat and let the chicken rest for 5 minutes before slicing thinly.
  5. Assemble the Wraps: Warm the tortillas briefly in a dry skillet or microwave for flexibility. Lay each tortilla flat and spread a generous spoonful of peanut sauce on one side. Layer on the Asian slaw followed by 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 and slice in half to serve.

Notes

  • Chicken thighs are preferred for juiciness, but chicken breast can be substituted.
  • Adjust chili flakes in the marinade for desired heat level or omit for mild flavor.
  • Use gluten-free or low-carb tortillas to suit dietary preferences.
  • Peanut sauce can be made ahead and refrigerated for up to 3 days.
  • Letting the slaw sit helps soften the cabbage and enhance flavor blending.

Keywords: chicken wrap, peanut sauce, Asian slaw, grilled chicken, easy lunch, healthy wraps

Find it online: https://cheframi.com/spicy-chicken-recipe/