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High Protein Thai Chicken Wrap with Crunchy Asian Slaw

High Protein Thai Chicken Wrap with Crunchy Asian Slaw - recipe card
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This vibrant wrap combines juicy, Thai-marinated grilled chicken with a refreshing, crunchy Asian slaw and a creamy, spicy peanut sauce, all wrapped in a soft tortilla. It’s a protein-packed, flavor-forward meal that comes together quickly for a satisfying lunch or dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast (about 2 large breasts), pounded to 1/2-inch thickness
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 1 tbsp lime juice (about 1/2 lime)
  • 1 tsp ginger, grated
  • 1 clove garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • 4 large (10-inch) whole wheat tortillas
  • 1/2 cup Thai peanut sauce (store-bought or homemade)
  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 red bell pepper, thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 2 green onions, sliced
  • 1/2 cup chopped roasted peanuts (for garnish)
  • 1 tbsp olive oil (for grilling)

Instructions

  1. In a medium bowl, whisk together soy sauce, fish sauce, honey, lime juice, ginger, garlic, and red pepper flakes. Add the pounded chicken breasts, turning to coat. Cover and marinate in the refrigerator for at least 15 minutes (or up to 2 hours for more flavor).
  2. While the chicken marinates, prepare the slaw: In a large bowl, combine red cabbage, green cabbage, shredded carrots, and bell pepper. Toss to mix. Set aside.
  3. Heat a grill or grill pan over medium-high heat. Brush the grill grates with olive oil to prevent sticking. Place the marinated chicken on the grill and cook for 5-6 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part. Avoid pressing down on the chicken to keep it juicy.
  4. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring moist, tender meat.
  5. Slice the chicken breast thinly against the grain into strips.
  6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in a 350°F (177°C) oven for 5 minutes. This makes them pliable and easier to roll.
  7. Lay one tortilla flat on a work surface. Spread 2 tablespoons of peanut sauce down the center of the tortilla, leaving a 1-inch border at the top and bottom.
  8. Place one quarter of the sliced chicken on the sauce, followed by about 1 cup of the slaw mixture. Sprinkle with 1 tablespoon of chopped peanuts, 1 tablespoon of cilantro, and a few sliced green onions.
  9. Fold the bottom of the tortilla up over the filling, then fold in the sides, and roll tightly to form a wrap. Repeat with the remaining tortillas and filling.
  10. Slice each wrap in half diagonally and serve immediately, or wrap tightly in parchment paper for an on-the-go meal.

Notes

Storage: Store assembled wraps in an airtight container in the refrigerator for up to 2 days. Keep the slaw and chicken separate from the tortillas if meal prepping to prevent sogginess. Freezing: Not recommended as the lettuce and tortilla texture will suffer. Reheating: To reheat assembled wraps, place seam-side down in a skillet over medium heat for 2-3 minutes per side until warmed through and crispy. If you have leftover components, warm the chicken in the microwave and assemble fresh wraps.

Nutrition

Keywords: Thai chicken wrap, high protein wrap, Asian slaw wrap, chicken wrap recipe, grilled chicken wrap, peanut sauce wrap, healthy wrap, quick dinner, meal prep wrap, Thai chicken, crunchy slaw wrap

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