Sweet Chili Chicken Wraps (Printable)
Tender chicken, crisp vegetables, and sweet chili sauce in warm tortillas for a flavorful 30-minute meal.
# What You Need:
→ 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
# How-To Steps:
01 - In a bowl, toss the chicken strips with sweet chili sauce, soy sauce, garlic, and ginger. Let marinate for 10 minutes.
02 - Heat a nonstick skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes until golden and cooked through. Remove from heat.
03 - Warm the tortillas in a dry skillet or microwave until pliable.
04 - Lay out each tortilla. If desired, spread a thin layer of mayonnaise down the center. Place a quarter of the cooked chicken on each tortilla. Top with lettuce, carrot, bell pepper, spring onions, and cucumber.
05 - Garnish with cilantro leaves. Squeeze fresh lime juice over the filling if desired. Roll up the wraps tightly, folding in the sides as you go. Slice in half and serve immediately.
# Expert Tips:
01 -
- Ready in thirty minutes with minimal cleanup
- The perfect balance of sweet tangy and fresh in every bite
02 -
- Overfilling seems like a good idea until everything falls out on first bite
- Let the chicken cool slightly before assembling or your lettuce will wilt instantly
03 -
- Use a cast iron skillet for the best caramelization on your chicken
- Keep your knife sharp when julienned vegetables or they will look ragged