Sweet Chili Chicken Wraps (Printable)
Tender chicken, crisp vegetables, and sweet chili sauce in soft tortillas for a quick, flavorful meal.
# Ingredient List:
→ Meat
01 - 2 medium chicken breasts (about 10.5 oz), cut into thin strips
→ Marinade & Sauce
02 - 3 tbsp sweet chili sauce
03 - 1 tbsp soy sauce
04 - 1 clove garlic, minced
05 - 1 tsp fresh ginger, grated
→ Vegetables
06 - 1 cup shredded lettuce
07 - 1 medium carrot, julienned
08 - 1 small red bell pepper, thinly sliced
09 - 2 spring onions, thinly sliced
10 - 1 small cucumber, julienned
→ Wraps & Garnishes
11 - 4 large flour tortillas
12 - 2 tbsp mayonnaise (optional)
13 - Fresh cilantro leaves (optional)
14 - Lime wedges, to serve
# Steps:
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 and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove from heat.
03 - Warm tortillas in a dry skillet for 30 seconds per side or microwave for 15-20 seconds until pliable.
04 - Lay out each warmed tortilla. Spread a thin layer of mayonnaise down the center if desired. Distribute cooked chicken evenly among tortillas.
05 - Top chicken with shredded lettuce, julienned carrot, sliced bell pepper, spring onions, and cucumber.
06 - Add fresh cilantro leaves and squeeze lime juice over filling. Roll wraps tightly, folding in sides as you roll. Slice in half diagonally and serve immediately.
# Expert Advice:
01 -
- The sweet and spicy sauce caramelizes beautifully on the chicken, creating those crispy little edges everyone fights over
- Everything comes together in under 30 minutes but tastes like you spent way more effort on it
02 -
- Crowding the pan will steam the chicken instead of searing it, so cook in batches if your skillet is small
- Letting the chicken rest for a minute after cooking keeps the juices from running out when you cut the wraps
03 -
- A cast iron skillet gives the chicken the best color and those little crispy bits
- Slicing the vegetables thinly keeps the wraps from becoming bulky and hard to eat