Sweet Chili Chicken Wraps
Tender chicken tossed in sweet chili sauce with fresh veggies, wrapped in warm tortillas. A perfect quick and flavorful lunch or light dinner option.
Equipment
- 1 large skillet
- 1 bowl for marinating chicken
- 1 microwave or skillet to warm tortillas
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
Instructions
- Season chicken breasts with salt, pepper, garlic powder, and ground ginger in a bowl.
- Combine sweet chili sauce and soy sauce in a separate bowl; pour half over chicken and marinate in the refrigerator for at least 30 minutes.
- Heat olive oil in a large skillet over medium heat and cook chicken for 6-7 minutes per side until fully cooked and internal temperature reaches 165°F.
- Remove chicken from skillet and let it rest a few minutes before slicing into thin strips.
- Warm tortillas in a microwave or dry skillet until pliable.
- Assemble wraps by placing shredded lettuce, sliced chicken, shredded carrots, diced cucumbers, and cilantro on each tortilla.
- Drizzle remaining sweet chili sauce over fillings, then fold sides and roll tortillas tightly.
- Cut wraps in half diagonally and serve immediately with lime wedges.
Notes
- Substitute chicken with tofu or shrimp for different variation.
- Add avocado or sliced bell peppers for extra flavor.
- Store fillings separately from tortillas for meal prep freshness.
- Adjust sweet chili sauce spiciness with red pepper flakes.