Sweet Chili Chicken Wraps (Printable)
Tender chicken strips with fresh vegetables and sweet chili sauce in warm tortillas
# What You'll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts (about 12 ounces)
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
05 - ½ teaspoon garlic powder
→ Vegetables
06 - 1 cup shredded lettuce
07 - 1 medium carrot, julienned
08 - ½ red bell pepper, thinly sliced
09 - 4 spring onions, thinly sliced
10 - ½ cucumber, sliced into thin strips
→ Sauce
11 - ⅓ cup sweet chili sauce
12 - 2 tablespoons mayonnaise (optional)
13 - 1 teaspoon lime juice
→ Wraps
14 - 4 large flour tortillas
# How-To Steps:
01 - Slice the chicken breasts into thin strips for even cooking.
02 - Heat olive oil in a skillet over medium-high heat. Add chicken strips, season with salt, pepper, and garlic powder. Cook for 5-7 minutes until golden and cooked through. Remove from heat.
03 - In a small bowl, mix sweet chili sauce, mayonnaise (if using), and lime juice until well combined.
04 - Warm tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
05 - Lay each tortilla flat. Spread a generous spoonful of the sauce over the center. Layer with shredded lettuce, carrot, bell pepper, spring onions, cucumber, and cooked chicken.
06 - Drizzle extra sauce on top if desired. Fold the sides of the tortilla in and roll tightly from the bottom to form a wrap. Slice in half and serve immediately.
# Expert Suggestions:
01 -
- The sweet chili sauce hits all the right notes without being overpowering
- Everything comes together so fast you can make them on busy weeknights
- These wraps travel beautifully for tomorrow lunch
02 -
- Crowding the pan while cooking chicken traps steam and prevents browning
- Let the chicken rest for a couple minutes before slicing into the wraps
- The sauce can be made ahead and keeps in the fridge for a week
03 -
- A sharp knife makes all the difference when julienning vegetables
- Letting the sauce sit for 10 minutes lets the flavors meld