Thai Chicken Wraps
Thai Chicken Wraps will become your new summer go to meal. Simple homemade peanut sauce, perfectly grilled chicken, shredded cabbage and more. They are simple to make, packed with flavor and perfectly light.
Course Main Course Cuisine American Keyword Thai chicken wraps
Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes
Servings 4 servings
Author Meg's Everyday Indulgence
For the chicken: 1 lb. boneless skinless chicken thighs 1 tsp. kosher salt 1 tsp. black pepper For the peanut sauce: 1/4 cup peanut butter 2 Tbsp. sesame seeds 1/2 tsp. minced garlic 1/4 tsp. ground ginger 5 Tbsp. soy sauce 2 Tbsp. lime juice 1 Tbsp. brown sugar 1 tsp. sesame oil For the wraps: 2 cups coleslaw mix 2 Tbsp. honey roasted peanuts, roughly chopped 2 Tbsp. roughly chopped cilantro 1/4 cup wonton strips 4 medium sized tortillas
Preheat grill to 400 degrees. Season both sides of chicken with salt and pepper. Grill chicken for 6 to 8 minutes per side. Remove from grill to a cutting board. Set aside In a large bowl, whisk together the peanut butter, sesame seeds, garlic, ginger, soy sauce, lime juice, brown sugar and sesame oil. Add coleslaw mix, peanuts, cilantro and wonton strips. Toss to coat. Slice chicken into very thin strips and add to coleslaw mix. Stir again until coated. Divide evenly among the tortillas. Wrap and enjoy.