Description
A delightful fusion of marinated chicken and vibrant crunchy slaw, this Thai Chicken Wrap offers a satisfying and nutritious meal with global flavors.
Ingredients
Scale
- 1 lb Chicken Breast, cut into strips
- 1/4 cup Soy Sauce (or Tamari for gluten-free)
- 2 tbsp Lime Juice
- 1 tbsp Fish Sauce
- 1 Whole Wheat Wrap or Tortilla
- 1 cup Cabbage (mixed green and purple), shredded
- 1 cup Carrots, shredded
- 1 Red Bell Pepper, sliced
- 1/4 cup Cilantro, chopped
- 1/4 cup Peanuts, chopped (or Sunflower Seeds for nut-free)
- 1 tbsp Sesame Oil (or Olive Oil)
- Lime Wedges, for serving
Instructions
- Prepare the Marinade: Whisk together soy sauce, lime juice, fish sauce, minced garlic, and a pinch of sugar.
- Marinate the Chicken: Coat chicken strips in the marinade and let sit for at least 15 minutes in the fridge.
- Cook the Chicken: Sauté marinated chicken in a skillet over medium heat for 10-15 minutes until golden brown.
- Prepare the Slaw: In a bowl, combine shredded cabbage, carrots, red bell peppers, and cilantro. Toss with sesame oil and lime juice.
- Assemble the Wrap: Lay out the wrap, add slaw and cooked chicken, and sprinkle with chopped peanuts.
- Roll and Serve: Fold the sides of the wrap and roll tightly. Serve with lime wedges on the side.
Notes
For a vegetarian option, substitute chicken with tofu or tempeh. For a low-carb version, use lettuce leaves instead of wraps.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 wrap
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
