Description
These Hot & Spicy Thai Chicken Wraps are a quick and flavorful meal perfect for lunch or dinner. They feature tender baked chicken seasoned with garlic and pepper, a crunchy and vibrant Thai-inspired slaw, melted pepper jack cheese, and a spicy-sweet honey Sriracha aioli that ties all the flavors together beautifully.
Ingredients
Chicken
- 1/2 pound lean chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 whole wheat wraps (or gluten free wraps, if needed)
- 1/4 cup shredded pepper jack cheese
Slaw
- 1 cup sliced red cabbage
- 2 green onions, sliced thin
- 1 heaping cup thinly sliced red pepper
- 1 heaping cup chopped cilantro (leaves and stems)
Honey Sriracha Aioli
- 1/4 cup light organic mayo
- 3 tablespoons honey
- 1 1/2 tablespoons Sriracha sauce
- 1/8 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- Juice of quarter of 1 lime
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 375°F (190°C). Spray a baking dish with nonstick cooking spray to prevent sticking and set it aside.
- Season the Chicken: In a small bowl, combine salt, pepper, and garlic powder. Season the chicken breasts evenly on both sides with this mixture. Place the chicken into the prepared baking dish.
- Bake the Chicken: Bake the chicken in the preheated oven for about 20 minutes or until the chicken is no longer pink in the middle and reaches an internal temperature of 165°F (74°C). Once done, remove it from the oven and keep warm.
- Prepare the Slaw: While the chicken cooks, combine the sliced red cabbage, thinly sliced green onions, thinly sliced red pepper, and chopped cilantro in a medium mixing bowl. Toss gently to mix well.
- Make the Honey Sriracha Aioli: In a small bowl, whisk together light mayo, honey, Sriracha sauce, garlic powder, salt, white pepper, and the juice of a quarter lime until smooth and well combined.
- Mix Aioli Into Slaw: Add 1/4 cup of the honey Sriracha aioli to the prepared slaw and toss thoroughly until the slaw is evenly dressed.
- Assemble the Wraps: When the chicken is cooked and slightly cooled, slice or shred it as preferred. Lay out the whole wheat wraps and divide the shredded pepper jack cheese between them. Top each with warm chicken and a generous portion of the dressed slaw.
- Fold and Serve: Fold the wraps around the fillings to close them securely. Serve immediately with the remaining honey Sriracha aioli on the side for dipping or drizzling.
Notes
- You can substitute whole wheat wraps with gluten free wraps for a gluten free option.
- Adjust the amount of Sriracha in the aioli to control the spiciness to your taste.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra flavor, marinate the chicken in the seasoning for 30 minutes before baking, if time allows.
- Use fresh lime juice for best flavor in the aioli.
