Chicken · Thai · 40 min
Thai Peanut Chicken Wraps with Broccoli Slaw
- 40 min
- 2–6 servings
- 598 kcal / serving
Thai Peanut Chicken Wraps with broccoli slaw pair tender chicken, crunchy slaw, and a peanut-soy glaze tucked into tortillas for a weeknight meal that’s filling and easy to pull together.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (12 oz) pkgbroccoli slaw
- ½ lbchicken breasts, boneless skinless
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- ⅛ cuppeanuts, roasted unsalted
- 1red bell pepper
- 4small flour tortillas
- red bell peppers
From the pantry: black pepper, honey, natural peanut butter, salt, soy sauce, virgin coconut oil
Cookware
chef's knife · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · stainless steel skillet · stirring spoon · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (12 oz) pkgbroccoli slaw
- 1 clovegarlic
- 1 (1 inch) pieceginger root
- 1red bell pepper
- red bell peppers
Meat & seafood
- ½ lbchicken breasts, boneless skinless
Bakery & bread
- 4small flour tortillas
Pantry & dry goods
- ⅛ cuppeanuts, roasted unsalted
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli slaw | ½ (12 oz) pkg | 1 (12 oz) pkg | 1 ½ (12 oz) pkg |
| chicken breasts, boneless skinless | ½ lb | 1 lb | 1 ½ lb |
| garlic | 1 clove | 2 cloves | 3 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| peanuts, roasted unsalted | ⅛ cup | ¼ cup | 0.375 cup |
| red bell pepper | 1 | 2 | 3 |
| small flour tortillas | 4 | 8 | 12 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a skillet over medium-high heat.
- Slice the chicken horizontally to make thin fillets and season with salt and pepper.
- Lightly oil the bottom of the skillet, add broccoli slaw, and cook while stirring until tender-crisp, about 2–3 minutes; transfer to a bowl.
- Peel and mince the garlic and ginger.
- Return the skillet to the heat, add a bit more oil, then cook the chicken until done, about 2–3 minutes per side.
- In a small bowl, whisk together the minced garlic and ginger, peanut butter, honey, soy sauce, and water to form the sauce.
- Roughly chop the peanuts.
- Add the peanuts and the sauce to the broccoli slaw and toss to coat.
- Wash, drain, and slice the bell peppers into thin strips; slice the chicken into thin strips.
- Warm a skillet over medium heat and, using tortillas, layer the broccoli slaw, peppers, and chicken; roll tightly and place seam-side down, cooking 1–2 minutes per side until the tortillas are golden.
- Plate the wraps and serve.
Two tips
- Prep in advance by chopping garlic and ginger and slicing peppers; store separately in the fridge until cooking time.
- Leftovers keep well in an airtight container in the fridge for 2 days; reheat the filling in a skillet before serving.
Nutrition per serving
- Calories
- 598 kcal
- Protein
- 40 g
- Carbs
- 53 g
- Fat
- 27 g
- Fiber
- 7 g
- Sodium
- 464 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.