Thai Chicken Broccoli Wraps


Thai Chicken Broccoli Wraps photo

Here is a quick and easy dinner idea that uses up any wraps you may have in your freezer before Pesach, or can instead be served on any rolls/bread that you want to use up.

  Hoisin sauce is an Asian style bbq sauce you can find in most markets in the Asian/sauce section, but if you don’t have it or don’t want to buy it before Pesach, you can use some regular bbq sauce doctored up with some Asian ingredients (ie. teriyaki sauce, some soy/ginger/garlic/rice vinegar) to marinate the chicken before cooking. 

Broccoli slaw is the shredded stems of broccoli, usually mixed with some carrots and purple cabbage, which I find in my supermarket next to the bagged salads.  It adds a nice crunch to these wraps.



  • 12 oz boneless chicken (thighs or breasts, whichever your family prefers)
  • jarred hoisin sauce
  • 2 cups broccoli slaw (about 1 bag)
  • 1 tsp sesame oil
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder
  • whole wheat tortillas or bread/rolls of your choice

Peanut Sauce

  • 3 tbsp creamy peanut butter
  • 2 tbsp hot water
  • 1 tbsp soy sauce
  • 1 frozen garlic cube
  • 1 frozen ginger cube
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • sriracha to taste


Brush chicken with hoisin sauce, let marinate for 1/2 and hour and then and broil or grill. Slice into thin strips when cool. Saute broccoli slaw in the sesame oil for a few minutes, sprinkle with dried ginger and garlic powder, and cook until crisp tender. Combine sauce ingredients in a bowl and mix well. Spread peanut sauce on each tortilla and top with some chicken strips and broccoli, roll up and cut in half.

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About the Author

Jackie Kest lives in sunny California with her Husband and kids. Follow her as she cooks and experiments with recipes creating delicious & HEALTHY meals for her family!

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