Crispy Thai Chicken Wrap with Crunchy Asian Slaw
Crispy Thai Chicken Wrap with Crunchy Asian Slaw is a better-than-takeout meal that’s easy to make at home. After making this many times, I’ve perfected the crispy chicken and tangy dressing that my family begs for. The crispy chicken and fresh slaw make this wrap irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Southwest Chicken Wrap and Thai-Inspired Chicken Wrap.
Why This Crispy Thai Chicken Wrap with Crunchy Asian Slaw Is Pure Comfort
- Crispy chicken strips with a tangy Thai sauce
- Crunchy Asian slaw with a sweet and spicy dressing
- Easy to make and better than takeout
What You'll Need for Crispy Thai Chicken Wrap with Crunchy Asian Slaw
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Chicken breast
- Lettuce leaves
- Rice paper wrappers
- Thai fish sauce
- Sriracha
- Lime juice
- Sugar
- Optional: Fresh cilantro
- Optional: Crushed peanuts
📝 Ingredient Notes
- Chicken breast: Boneless, skinless chicken breast works best.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of shredding lettuce and cabbage for the slaw. → See on Amazon
- Wok or large skillet — Provides enough space to cook the chicken strips quickly and evenly. → See on Amazon
How to Make Crispy Thai Chicken Wrap with Crunchy Asian Slaw
- Prepare the slaw: Shred lettuce and cabbage using a food processor. Mix with shredded carrots, green onions, and cilantro. Whisk together a dressing of fish sauce, lime juice, sugar, and Sriracha. Toss the slaw with the dressing and set aside.
- Cook the chicken: Slice the chicken breast into thin strips. Cook in a hot wok or skillet until crispy. Remove from heat and toss with a mixture of fish sauce, lime juice, and sugar.
- Assemble the wraps: Soak the rice paper wrappers in warm water until pliable. Lay a lettuce leaf on each wrapper, top with chicken strips and slaw. Fold the wrapper around the filling and cut in half. Repeat with remaining wrappers.
Cook's Tips for Perfect Crispy Thai Chicken Wrap with Crunchy Asian Slaw
- Common mistake and fix: Don't overcook the chicken. It can become tough and dry. Remove it from the heat as soon as it's cooked through and crispy.
- Pro tip: For easier assembly, prepare all the ingredients and have them ready to go before you start cooking.
- Pro tip: To make the wraps ahead of time, assemble them without the slaw. Store in the fridge and add the slaw just before serving.
Storing & Reheating Crispy Thai Chicken Wrap with Crunchy Asian Slaw
Short-Term Storage
Store in an airtight container in the fridge. Store leftover wraps in the fridge for up to 3 days. Make-ahead tip: The slaw can be made up to 2 days ahead. The chicken can be cooked up to 1 day ahead.
Freezing Crispy Thai Chicken Wrap with Crunchy Asian Slaw
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-60 seconds.
Recipe Notes
- Chef tip: For a spicier wrap, add more Sriracha to the chicken mixture.
- Best substitution: You can substitute the chicken with tofu or shrimp for a different twist.
- Make-ahead: The slaw and chicken can be made ahead of time. Assemble the wraps just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the rice paper wrappers are too dry, soak them in warm water for a few more seconds.
Want to level up this recipe?
Rice paper wrappers — Make it easy to create these delicious wraps at home. → Check price on Amazon
Crispy Thai Chicken Wrap with Crunchy Asian Slaw
Ingredients
Main Ingredients
- Chicken breast
- Lettuce leaves
- Rice paper wrappers
Seasonings
- Thai fish sauce
- Sriracha
- Lime juice
- Sugar
Optional Toppings
- Fresh cilantro
- Crushed peanuts
Instructions
- Prepare the slaw: Shred lettuce and cabbage using a food processor. Mix with shredded carrots, green onions, and cilantro. Whisk together a dressing of fish sauce, lime juice, sugar, and Sriracha. Toss the slaw with the dressing and set aside.
- Cook the chicken: Slice the chicken breast into thin strips. Cook in a hot wok or skillet until crispy. Remove from heat and toss with a mixture of fish sauce, lime juice, and sugar.
- Assemble the wraps: Soak the rice paper wrappers in warm water until pliable. Lay a lettuce leaf on each wrapper, top with chicken strips and slaw. Fold the wrapper around the filling and cut in half. Repeat with remaining wrappers.
Notes
- Chef tip: For a spicier wrap, add more Sriracha to the chicken mixture.
- Best substitution: You can substitute the chicken with tofu or shrimp for a different twist.
- Make-ahead: The slaw and chicken can be made ahead of time. Assemble the wraps just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the rice paper wrappers are too dry, soak them in warm water for a few more seconds.
Storage
- Fridge: Store leftover wraps in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-60 seconds.
- Make ahead: The slaw can be made up to 2 days ahead. The chicken can be cooked up to 1 day ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 12g
- Carbs: 30g
- Fiber: 4g
- Sugar: 8g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Thai Chicken Wrap with Crunchy Asian Slaw FAQs
Yes, the slaw can be made up to 2 days ahead. Store it in the fridge until ready to use.
The chicken may have been overcooked. Remove it from the heat as soon as it's cooked through and crispy.
Yes, you can use any type of lettuce that holds its shape well, such as romaine or iceberg lettuce.
Yes, cook the chicken strips in the air fryer at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through.
Store leftover wraps in the fridge for up to 3 days. Do not freeze as the wrappers will become soggy.
A Warm Final Note
I can’t wait for you to try Crispy Thai Chicken Wrap with Crunchy Asian Slaw and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
