Sweet Chili Chicken Wraps (Printable Version)
Tender chicken, crisp vegetables, and sweet chili sauce in warm tortillas. Ready in 30 minutes.
# What You Need:
→ Meat
01 - 2 medium chicken breasts, about 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
13 - Fresh cilantro leaves
14 - Lime wedges
# How-To:
01 - Combine chicken strips with sweet chili sauce, soy sauce, minced garlic, and grated ginger in a bowl. Toss thoroughly to coat and let marinate for 10 minutes at room temperature.
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. Transfer to a plate and set aside.
03 - Heat tortillas in a dry skillet for 30 seconds per side or microwave for 20 seconds until pliable and warm.
04 - Lay out each warmed tortilla on a flat surface. Spread a thin layer of mayonnaise down the center of each tortilla if desired.
05 - Divide cooked chicken evenly among the 4 tortillas. Top each with shredded lettuce, julienned carrot, sliced bell pepper, green onions, and julienned cucumber.
06 - Scatter fresh cilantro leaves over each filling. Squeeze fresh lime juice over the top for brightness if desired.
07 - Fold in both sides of each tortilla, then roll tightly from the bottom to enclose the filling completely. Slice each wrap in half diagonally and serve immediately.
# Expert Tips:
01 -
- Everything comes together in one pan so cleanup is minimal and you can actually enjoy your evening
- The sweet and spicy marinade transforms ordinary chicken into something that tastes restaurant-quality
- You can customize the vegetables based on what is wilting in your crisper drawer
02 -
- Crowding the pan will steam the chicken instead of searing it so cook in two batches if necessary
- Over-marinating in the sweet chili sauce can make the texture mushy so stick to that ten-minute window
- Slicing the vegetables thinly and uniformly makes rolling so much easier and each bite more pleasant
03 -
- Grating the ginger on a microplane gets it so fine that it practically disappears into the marinade
- A sharp knife makes all the difference when cutting those thin vegetable strips so take your time prepping