Ingredients
Scale
- 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)
- ⅓ cup creamy peanut butter
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 clove garlic (minced)
- 1 teaspoon grated fresh ginger
- 1 –2 tablespoons warm water
- 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 sugar
- Salt to taste
- 4 large flour tortillas or flatbreads
Instructions
- Marinate the chicken: In a bowl, mix soy sauce, sesame oil, lime juice, garlic powder, ground ginger, and chili flakes. Add chicken thighs and coat well. Let marinate for at least 15 minutes.
- Cook the chicken: Heat a skillet over medium-high heat. Add marinated chicken and cook for about 6-7 minutes on each side until cooked through. Remove from heat and let rest before slicing.
- Prepare the peanut sauce: In a bowl, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and warm water until smooth.
- Make the slaw: In a mixing bowl, combine shredded cabbages, julienned carrots, lime juice, rice vinegar, sugar, scallions, cilantro, and salt. Toss well.
- Assemble wraps: On each tortilla or flatbread, spread peanut sauce then add sliced chicken and crunchy slaw. Roll tightly into wraps.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Skillet cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap (approximately 250g)
- Calories: 400
- Sugar: 7g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg