Sweet Chili Chicken Wraps (Printable View)
Tender chicken, crisp vegetables, and sweet chili sauce in soft tortillas for a quick, flavorful meal.
# Ingredient List:
→ Meat
01 - 2 medium chicken breasts (approximately 10.5 ounces), cut into thin strips
→ Marinade & Sauce
02 - 3 tablespoons sweet chili sauce
03 - 1 tablespoon soy sauce
04 - 1 clove garlic, minced
05 - 1 teaspoon fresh ginger, grated
→ Vegetables
06 - 1 cup shredded lettuce
07 - 1 medium carrot, julienned
08 - 1 small red bell pepper, thinly sliced
09 - 2 green onions, thinly sliced
10 - 1 small cucumber, julienned
→ Wraps & Garnishes
11 - 4 large flour tortillas
12 - 2 tablespoons mayonnaise (optional)
13 - Fresh cilantro leaves (optional)
14 - Lime wedges, for serving
# How to Make It:
01 - Combine chicken strips with sweet chili sauce, soy sauce, minced garlic, and grated ginger in a bowl. Toss thoroughly to coat and let marinate for 10 minutes at room temperature.
02 - Heat a nonstick skillet over medium-high heat. Add marinated chicken pieces and cook for 6 to 8 minutes, turning occasionally, until golden brown and cooked through. Remove from heat and set aside.
03 - Warm each tortilla in a dry skillet for 30 seconds per side or microwave for 15 to 20 seconds until pliable and easy to fold.
04 - Lay out each warmed tortilla on a flat surface. Spread a thin layer of mayonnaise down the center if desired. Distribute one-quarter of the cooked chicken evenly among the tortillas.
05 - Layer shredded lettuce, julienned carrot, sliced red bell pepper, green onions, and cucumber over the chicken. Top with fresh cilantro leaves and squeeze lime juice over the filling.
06 - Fold in both sides of each tortilla, then roll tightly from the bottom to form a secure wrap. Slice diagonally in half and serve immediately while warm.
# Expert Suggestions:
01 -
- Everything comes together in under 30 minutes but tastes like something from a proper Asian fusion restaurant
- The balance of sweet, spicy, and crisp textures makes every bite exciting
- You can customize the fillings based on whatever vegetables are sitting in your crisper drawer
02 -
- Don't overcrowd your skillet when cooking the chicken or it'll steam instead of getting those nice golden edges
- These wraps are best eaten immediately but the filling keeps well for next day lunch if stored separately
- Mayonnaise seems optional until you try it with the hot chicken. Trust me on this one.
03 -
- A sharp knife makes julienned vegetables look professional and cook evenly
- Pat your chicken strips dry before marinating if they're too wet, or the sauce won't stick properly