Thai Chicken Wrap
Thai inspired flavors wrapped in a tortilla with a homemade ginger slaw and juicy chicken!
Servings: 4 servings
Ingredients
Marindade
- 2 boneless/skinless chicken breasts or thighs, cut to bite size pieces
- 2 tsp minced garlic
- 1 tbsp cilantro, minced
- 1/2 cup soy sauce
- 2 tbsp olive oil or avocado oil
- 1 tsp sesame oil
- 1 tsp chili sauce
- 1 tsp ginger paste
- 1 tsp oyster sauce
- 1/2 lime juiced
- 1 tsp lime zest
Ginger Slaw
- 1/2 cup mayonnaise
- 2 tsp soy sauce
- 1 tsp rice vinegar
- 1/2 tbsp ginger paste
- 1/2 tsp black pepper
- 1/4 tsp onion powder
- dash of hot sauce I use gochujang/sriracha
- 12 oz bag cole slaw with carrots I like to add extra and chop 1/2 a carrot and add to the mix.
- 3 green onions, sliced thin
- 1 tsp cilantro, minced
- 1 tsp mint, minced
- 4 large burrito style tortillas I love Don Pancho brand
Instructions
- In a med/large bowl combine all the marinade ingredients.Whisk well and add the bite size chicken. Cover and refrigerate until ready to use.
- When you are ready to cook, Simply pour all of the marinade and chicken in a pan over med-high heat. Cook unitl no longr pink, about 7-10 minutes.
Slaw
- To make the slaw we will combine the mayonnaise, soy sauce, vinegar, ginger, onion powder, pepper, and hot sauce. Mix until well combined. Refrigerate until ready to use.
- In medium bowl, combine the cabbage, carrots, green onions, mint, and cilantro. Now pour on the ginger sauce and toss all together.
- To assemble-Load some chicken on the middle of a tortilla, add a good amount of slaw, (rice optional) and a dash of hot sauce if you want.
- Roll like a burrito, folding and rolling.
- Heat a large skillet or griddle on high and add the tortillas. Brown on both sides.
- Cut in half and ENJOY!
