Sweet Chili Chicken Wraps
These Sweet Chili Chicken Wraps are quick, tasty, and made with fresh ingredients. Marinate chicken in sweet chili sauce and serve wrapped with crunchy veggies for a delicious meal.
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.
Notes
For serving, add extra sweet chili sauce on the plate. Store leftovers wrapped tightly in foil or plastic wrap in the fridge for up to 2 days, keeping sauce and fresh veggies separate to avoid sogginess.
