Sweet Chili Chicken Wraps (Printable)

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 (about 10 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

# Directions:

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.
05 - Place a quarter of the cooked chicken on each tortilla. Top with lettuce, carrot, bell pepper, spring onions, and cucumber.
06 - Garnish with cilantro leaves. Squeeze fresh lime juice over the filling if desired.
07 - Roll up the wraps tightly, folding in the sides as you go. Slice in half and serve immediately.

# Expert Advice:

01 -
  • Everything comes together in thirty minutes flat, which has saved me more weeknights than I care to admit
  • The balance of sweet heat and fresh crunch hits every craving at once
02 -
  • Crowding the pan while cooking the chicken will lower the temperature and prevent proper browning
  • Overfilling the tortillas makes them nearly impossible to roll without tearing
03 -
  • Cutting all the vegetables into similar thin strips ensures every bite contains a bit of everything
  • Letting the chicken rest in the pan for a minute after cooking helps the glaze cling to the meat

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