why make this recipe
This wrap is quick, tasty, and good for busy days. It mixes sweet chili sauce with simple veggies for a fresh bite. If you like easy chicken wraps, try this simple idea like the easy BBQ chicken wrap for more quick meals.
introduction
These Sweet Chili Chicken Wraps are simple to make. You need plain ingredients and 30 minutes to marinate. The flavors are sweet, a little spicy, and fresh with crunchy veggies. For another quick chicken wrap idea, see the BBQ chicken coleslaw wrap idea.
how to make Sweet Chili Chicken Wraps
Follow simple steps to make these wraps at home. Marinate the chicken, cook it, warm the tortillas, and then assemble. Use the cooking method from a similar recipe like this cheesy chicken garlic wrap method if you want a garlic twist.
Ingredients :
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/2 cup diced cucumbers
- 1/4 cup chopped fresh cilantro (optional)
- Lime wedges for serving
Directions :
- Start by preparing the chicken. Place the chicken breasts in a bowl and season with salt, pepper, garlic powder, and ground ginger. Make sure the chicken is coated evenly with the seasonings.
- In a separate bowl, mix together the sweet chili sauce and soy sauce. Pour half of this mixture over the seasoned chicken, ensuring it’s well-coated. Let the chicken marinate for at least 30 minutes in the refrigerator.
- Heat the olive oil in a large skillet over medium heat. Add the marinated chicken to the skillet, cooking for 6-7 minutes on each side until fully cooked through and no longer pink in the center. The chicken should reach an internal temperature of 165°F (75°C).
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
- While the chicken is resting, prepare your tortillas. Warm them in a microwave or a dry skillet for a few seconds until they’re pliable.
- To assemble the wraps, lay a tortilla flat on a clean surface. In the center, add a handful of shredded lettuce, a few slices of chicken, some shredded carrots, diced cucumbers, and a sprinkle of chopped cilantro if using.
- Drizzle the remaining sweet chili sauce over the fillings for extra flavor.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to encase all the ingredients securely.
- Repeat the assembly process for the remaining tortillas and fillings.
- Cut each wrap in half diagonally for easier eating and serve immediately with lime wedges on the side.
how to serve Sweet Chili Chicken Wraps
Serve the wraps warm with lime wedges on the side. You can add extra sweet chili sauce on the plate for dipping. For serving ideas that pair well, check tips from a similar guide on serving cheesy garlic chicken wraps.
how to store Sweet Chili Chicken Wraps
If you have leftovers, wrap each tightly in foil or plastic wrap and store in the fridge for up to 2 days. Keep the sauce and fresh veggies separate if you want to keep the tortillas from getting soggy. Reheat the chicken in a skillet or microwave before assembling.
tips to make Sweet Chili Chicken Wraps
- Slice the chicken thin so it fits well in the tortilla. See more prep tips like these cheesy garlic chicken wrap tips.
- Marinate at least 30 minutes for better flavor.
- Warm the tortilla so it folds without cracking.
- Use fresh, crunchy veggies to add texture.
- Taste the sauce and add a little more soy or lime if you want more tang.
variation (if any)
- Add sliced avocado for creaminess.
- Use romaine or spinach instead of shredded lettuce.
- Swap flour tortillas for whole wheat or corn tortillas.
- Add cooked rice or noodles for a more filling wrap.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Chicken thighs work well and stay moist. Cook until the center is no longer pink.
Q: Can I make these ahead for lunch?
A: Yes. Keep chicken and veggies separate and assemble the wrap when ready to eat.
Q: Is there a vegetarian option?
A: Use tofu or tempeh marinated in the same sauce and pan-fried. That gives a similar taste and texture.
Q: Can I freeze these wraps?
A: It is not ideal. Tortillas and fresh veggies get soggy. Freeze the cooked chicken only and thaw before use.
Q: How spicy are these wraps?
A: Sweet chili sauce is mild with some heat. Add more sauce or chili flakes if you like it spicier.
Conclusion
For another take on sweet chili chicken wraps, see this Crunch Time Kitchen version of sweet chili chicken wraps. If you want a fast copycat version, try the I Wash You Dry McDonald’s copycat recipe. For a lettuce-wrapped version, read about Thai chicken lettuce wraps. You can also find a simple recipe at Morton & Bassett sweet chili chicken wrap recipe for more flavor tips. For a crunchy twist, try this Mel’s Kitchen Cafe Thai chicken crunch wraps.
Sweet Chili Chicken Wraps
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts (about 1 pound)
- ¼ cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
For the Wraps
- 4 large flour tortillas
- 1 cup shredded lettuce
- ½ cup shredded carrots
- ½ cup diced cucumbers
- ¼ cup chopped fresh cilantro (optional)
- Lime wedges for serving
Instructions
Preparation
- Season the chicken breasts in a bowl with salt, pepper, garlic powder, and ground ginger, making sure it's evenly coated.
- In a separate bowl, mix half of the sweet chili sauce with soy sauce, and pour it over the seasoned chicken. Let it marinate in the fridge for at least 30 minutes.
Cooking
- Heat olive oil in a large skillet over medium heat. Add the marinated chicken and cook for 6-7 minutes on each side until fully cooked (internal temperature should reach 165°F/75°C).
- Remove the chicken from the skillet and let it rest for a few minutes before slicing into thin strips.
Assembly
- Warm the tortillas in a microwave or skillet until pliable.
- Lay a tortilla flat and add a handful of shredded lettuce, a few slices of chicken, shredded carrots, diced cucumbers, and optional cilantro.
- Drizzle the remaining sweet chili sauce over the fillings.
- Fold in the sides of the tortilla and roll it up tightly. Repeat for the remaining tortillas.
- Cut each wrap in half diagonally and serve with lime wedges.