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jimmy john's thai chicken wrap
Mary Kelly

Jimmy John's Thai Chicken Wrap Copycat Recipe

Have you ever bitten into a wrap so delicious that it made you wish you could replicate that flavor in your own kitchen?
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Side Dish
Cuisine: Thai
Calories: 501
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons canola oil divided
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 3/4 pound boneless skinless chicken breasts, sliced into thin strips
  • 1/4 cup granulated sugar
  • 1/4 cup smooth peanut butter
  • 2 cloves garlic finely minced
  • 1 teaspoon freshly minced ginger
  • 4 cups broccoli slaw mix
  • 1 medium red onion cut in half and thinly sliced
  • 2 to 3 tablespoons water
  • 3 tablespoons soy sauce
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 6 warm flour tortillas 8 inches

Equipment

  • Large skillet
  • Small bowl
  • Dry skillet

Method
 

  1. Start by heating 1 tablespoon of canola oil in a large skillet over medium heat. Add the sliced chicken breast to the pan. Season it with garlic salt and black pepper.
  2. Cook the chicken for about 5–7 minutes, or until it’s cooked through and golden on the outside. Make sure not to overcrowd the pan, giving the chicken strips enough room to sear nicely.
  3. In a small bowl, combine the smooth peanut butter, hoisin sauce, rice vinegar, and sugar. Mix it until well blended. Add in the minced garlic and ginger for that extra kick. This sauce is what brings all the flavors together.
  4. Once the chicken is done, reduce the heat to low. Pour the sauce over the cooked chicken in the skillet. Stir everything together to make sure each piece of chicken is evenly coated in that delicious sauce. If you find the sauce too thick, add a tablespoon or two of water to achieve your desired consistency.
  5. Now, it's time to toss in the broccoli slaw and sliced red onion. Mix everything well. The slaw will add a wonderful crunch to your wrap. Cook for an additional 2–3 minutes until the vegetables are slightly softened but still crisp.
  6. While the chicken and veggie mixture is cooking, I usually like to warm my tortillas. You can do this in a dry skillet over low heat for about 30 seconds on each side, or wrap them in foil and place them in a preheated oven at 350°F for about 10 minutes.
  7. Grab a warmed tortilla. Spoon a generous amount of the chicken and veggie mixture into the center. Be careful not to overfill it! This is crucial for proper wrapping. Fold in the sides, then roll it tightly from the bottom up.
  8. Repeat this process for the remaining tortillas.

Nutrition

Calories: 501kcal

Notes

  • Don’t rush the chicken cooking process. A little crispness goes a long way in terms of flavor.
  • Customize sauce levels. Adjust the amount of sugar or hoisin sauce according to your preference. A little more sweetness can balance the saltiness just right.
  • Wrap tightly. When assembling the wrap, ensure it’s tight enough to hold everything in without leaking.
  • Use fresh veggies. Freshness is key. The crunch of fresh broccoli slaw makes the wrap more enjoyable.
  • Serve with a dipping sauce. Consider serving your wraps with extra peanut sauce on the side. It's heavenly!

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