why make this recipe
This Thai Chicken Wrap is quick, fresh, and full of flavor. It uses simple ingredients and few steps. If you want a warm side to go with it, try a creamy chicken tortilla soup that pairs well with these wraps.
introduction
This wrap mixes grilled chicken, lime, garlic, ginger, and crunchy slaw. It is bright and a bit nutty if you use peanut sauce. You can make it fast for lunch or dinner and eat it hot or at room temperature. For other quick chicken ideas, see this quick chicken meal to round out your menu.
how to make Thai Chicken Wrap
Marinate the chicken well so it becomes tasty and tender. Cook the chicken on a hot grill or skillet for a good char and full cook. Toss the slaw with peanut sauce while the chicken rests, then build your wrap. For more simple ideas that use tortillas with chicken, look at this easy chicken recipes page for inspiration.
Ingredients :
Chicken thighs, Soy sauce, Lime juice, Garlic, Ginger, Asian slaw mix (cabbage, carrots, etc.), Tortilla wraps, Thai peanut sauce or dressing, Cilantro (optional), Salt and pepper to taste
Directions :
- Marinate chicken thighs in soy sauce, lime juice, minced garlic, and grated ginger for at least 30 minutes.
- Cook the marinated chicken thighs on a grill or skillet until fully cooked.
- In a bowl, mix the Asian slaw with Thai peanut sauce, salt, and pepper.
- Take a tortilla wrap, place cooked chicken and a generous amount of slaw in the center.
- Roll the wrap tightly, cut in half, and serve with extra sauce if desired.
- Serve the wraps hot or at room temperature, adding extra lime wedges and peanut sauce for dipping.
how to serve Thai Chicken Wrap
Serve the wraps right after you roll them for the best texture. Add extra lime wedges or more peanut sauce on the side. You can serve them with a light soup or a small salad; for a warm soup idea, try this chicken tortilla soup ideas page.
how to store Thai Chicken Wrap
Wrap any leftovers tightly in foil or plastic wrap. Keep in the fridge for up to 2 days. If you expect to store longer, keep chicken and slaw separate from the tortillas and assemble when ready to eat.
tips to make Thai Chicken Wrap
Use boneless, skinless chicken thighs for more flavor and juiciness. Do not overload the tortilla; a thin layer of slaw keeps the wrap from falling apart. If you like a milder taste, use less peanut sauce. For more ways to pair chicken and tortillas, see this simple chicken soup suggestion.
variation (if any)
- Use chicken breast if you prefer white meat.
- Swap peanut sauce for sweet chili sauce for a different taste.
- Add sliced cucumber or sliced mango for extra crunch or sweetness.
- Use lettuce leaves instead of tortillas for a low-carb option.
FAQs
Q: Can I use store-bought peanut sauce?
A: Yes. Store-bought peanut sauce works fine and saves time.
Q: How long to marinate the chicken?
A: At least 30 minutes. For more flavor, marinate 2 to 4 hours in the fridge.
Q: Can I make these ahead for a party?
A: Assemble without cutting and keep wrapped. Cut and serve right before eating.
Q: Are these wraps good cold?
A: Yes. They taste good hot or at room temperature and still hold up cold if not too long.
Q: Can I freeze the cooked chicken?
A: You can freeze cooked chicken, but freeze it without slaw or tortillas. Defrost in the fridge before use.
Thai Chicken Wrap
Ingredients
Method
- Marinate chicken thighs in soy sauce, lime juice, minced garlic, and grated ginger for at least 30 minutes.
- Cook the marinated chicken thighs on a grill or skillet until fully cooked, getting a good char.
- In a bowl, mix the Asian slaw with Thai peanut sauce, salt, and pepper.
- Take a tortilla wrap, place cooked chicken and a generous amount of slaw in the center.
- Roll the wrap tightly, cut in half, and serve with extra sauce if desired.
- Serve the wraps hot or at room temperature, adding extra lime wedges and peanut sauce for dipping.