Sweet Chili Chicken Wraps (Printable Version)

Tender chicken with crisp vegetables and sweet chili sauce in soft tortillas

# What You'll Need:

→ Meat

01 - 2 medium chicken breasts (about 10.5 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 - Combine chicken strips with sweet chili sauce, soy sauce, minced garlic, and grated ginger in a bowl. Toss thoroughly to coat and let stand for 10 minutes to absorb flavors.
02 - Heat a nonstick skillet over medium-high heat. Add marinated chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Remove from heat.
03 - Warm tortillas in a dry skillet for 30 seconds per side or microwave for 15–20 seconds until pliable and easy to fold.
04 - Lay out each warmed tortilla. Spread a thin layer of mayonnaise down the center if desired, leaving edges clean for rolling.
05 - Place one-quarter of cooked chicken on each tortilla. Layer with shredded lettuce, julienned carrot, sliced bell pepper, spring onions, and cucumber.
06 - Top with fresh cilantro leaves. Squeeze fresh lime juice over the filling for brightness if desired.
07 - Fold in both sides of tortilla, then roll tightly from bottom to top to enclose filling. Slice diagonally in half and serve immediately.

# Expert Tips:

01 -
  • The marinade doubles as a cooking sauce, meaning less cleanup and maximum flavor in every bite
  • These wraps come together in under 30 minutes but taste like something from a fancy fusion restaurant
  • Everything can be prepped ahead, making them perfect for busy weeknight dinners or weekend lunch with friends
02 -
  • Don't skip marinating the chicken even if you are rushed because those 10 minutes make a huge difference in flavor penetration
  • Warm tortillas are absolutely crucial since cold ones will crack and spill filling everywhere when you try to roll them
  • These wraps do not sit well so assemble them right before eating or the vegetables will make everything soggy
03 -
  • Grate your ginger with a microplane to avoid fibrous strings in your sauce
  • Let the cooked chicken rest for 2 minutes before assembling so juices redistribute and do not make the tortilla soggy
  • Cut your vegetables into matchstick sized pieces for the best texture and easiest rolling

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