Sweet Chili Chicken Wraps (Print Version)

Tender chicken, crisp vegetables, and sweet chili sauce in soft tortillas. Ready in 30 minutes.

# What You'll Need:

→ 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 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 sit for 10 minutes to absorb flavors.
02 - Heat a nonstick skillet over medium-high heat. Add marinated chicken and cook for 6 to 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 20 seconds until pliable.
04 - Lay out each warm tortilla. Spread a thin layer of mayonnaise down the center if desired.
05 - Divide cooked chicken evenly among tortillas. Top with lettuce, carrot, bell pepper, green 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 Tips:

01 -
  • The marinade doubles as a cooking sauce so less cleanup and more flavor
  • Everything comes together in 30 minutes but tastes like restaurant takeout
  • Customizable for vegetarians or picky eaters without losing the soul of the dish
02 -
  • Do not overcrowd the pan when cooking chicken or it will steam instead of getting that golden sear
  • The marinade contains sugar from the chili sauce so watch the heat carefully to prevent burning
  • Wrap the assembled tortillas in parchment paper to keep them warm if serving a crowd
03 -
  • Cook the chicken in two batches if your skillet is small for better browning
  • Prep all vegetables before starting the chicken for the most efficient workflow

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