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Thai Chicken Wrap With Crunchy Asian Slaw

Thai Chicken Wrap With Crunchy Asian Slaw

  • Author: David
  • Total Time: 37 minutes
  • Yield: 4 wraps 1x
  • Diet: Gluten Free

Description

Experience the vibrant fusion of smoky, tender chicken and a crisp, fresh Asian slaw wrapped in soft whole wheat or gluten-free wraps. This Thai Chicken Wrap with Crunchy Asian Slaw offers bold, balanced flavors with a zesty, natural dressing and a satisfying crunchy texture, perfect for quick lunches or wholesome dinners.

Ingredients

Scale

For the Chicken Marinade

  • 1 chicken breast, tender and lean
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tbsp vegetarian Worcestershire sauce (natural)
  • 1 tbsp apple cider vinegar (natural)
  • 1/4 tsp chili flakes (adjust to taste)
  • Pinch of salt

For the Crunchy Asian Slaw

  • 2 cups green cabbage, shredded
  • 1 cup carrots, shredded
  • 1/2 cup red bell pepper, finely chopped
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 tsp natural gelling agent
  • 1/2 cup plant-based yogurt
  • 1 tbsp rice vinegar (natural)
  • 1 tsp vegetarian Worcestershire sauce (natural)
  • 1 tsp honey (or preferred sweetener)

To Assemble

  • 4 whole wheat or gluten-free wraps
  • Extra fresh cilantro, for garnish
  • Optional: toasted peanuts or cashews, chopped
  • Oil for cooking

Instructions

  1. Marinate the Chicken: Combine minced garlic, grated ginger, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), chili flakes, and a pinch of salt in a bowl. Add the chicken breast and coat well. Let it marinate for at least 20 minutes to absorb the smoky, tangy flavors.
  2. Prepare the Crunchy Asian Slaw: In a large bowl, shred green cabbage and carrots thinly. Finely chop the red bell pepper and toss in fresh cilantro leaves. In a separate bowl, whisk the natural gelling agent with plant-based yogurt, rice vinegar (natural), vegetarian Worcestershire sauce (natural), and honey until smooth. Drizzle the dressing over the slaw and toss until evenly coated.
  3. Cook the Chicken: Heat a non-stick skillet or grill pan over medium heat and add a splash of oil. Cook the marinated chicken breast for about 5-6 minutes on each side, or until golden brown and cooked through. Allow it to rest briefly before slicing thinly against the grain for tenderness.
  4. Assemble the Wraps: Warm the whole wheat or gluten-free wraps briefly to soften. Lay out the wraps and spread a spoonful of the prepared slaw down the center. Top with sliced chicken and add additional cilantro or chopped peanuts if desired. Roll the wraps tightly and secure if needed.

Notes

  • Use fresh vegetables to maintain a crisp texture, especially the cabbage and carrots.
  • Allow the chicken to rest after cooking to keep it juicy and tender.
  • For best flavor, make the dressing ahead and let it sit for 15 minutes to meld the flavors before tossing with the slaw.
  • Adjust the spiciness by starting with a small amount of chili flakes and increasing to your preferred heat level.
  • Warm the wraps before assembling to make rolling easier and prevent cracking.
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Category: Appetizers
  • Method: Grilling
  • Cuisine: Thai-inspired

Nutrition

  • Serving Size: 1 wrap
  • Calories: 350
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 65mg

Keywords: Thai chicken wrap, Asian slaw, crunchy slaw, plant-based yogurt dressing, gluten-free wraps, quick healthy meal, smoky chicken

Find it online: https://yummyrecipeszone.com/thai-chicken-wrap-with-crunchy-asian-slaw/