Sweet Chili Chicken Wraps
Sweet Chili Chicken Wraps are a delightful fusion of flavors that are sure to please your taste buds! The succulent chicken, marinated in a zesty combination of sweet chili sauce and soy sauce, creates a satisfying, savory experience that wraps perfectly in a soft flour tortilla. Whether it’s a busy weeknight dinner or a gathering with friends, these wraps bring together fresh ingredients and bold flavors that make each bite a joy. Perfectly customizable, they can be tailored to suit any palate, ensuring everyone at your table will find something to love.
Imagine serving these wraps at your next picnic or casual get-together; the vibrant crunch of shredded lettuce, carrots, and cucumbers adds a refreshing contrast to the rich flavors of the chicken. With an easy preparation and an even easier cleanup, Sweet Chili Chicken Wraps are not just a meal but an opportunity to create moments with loved ones.
This is what the finished dish looks like when perfectly baked.
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
Prepare all your fresh ingredients to make the wraps vibrant and delicious.
Directions
- Start by preparing the chicken. Place the chicken breasts in a bowl and season with salt, pepper, garlic powder, and ground ginger. Ensure the chicken is coated evenly with the seasonings.
- In a separate bowl, mix together the sweet chili sauce and soy sauce. Pour half of this mixture over the seasoned chicken, ensuring it’s well-coated. Let the chicken marinate for at least 30 minutes in the refrigerator.
- Heat the olive oil in a large skillet over medium heat. Add the marinated chicken to the skillet, cooking for 6-7 minutes on each side until fully cooked through and no longer pink in the center. The chicken should reach an internal temperature of 165°F (75°C).
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
- While the chicken is resting, prepare your tortillas. Warm them in a microwave or a dry skillet for a few seconds until they’re pliable.
- To assemble the wraps, lay a tortilla flat on a clean surface. In the center, add a handful of shredded lettuce, a few slices of chicken, some shredded carrots, diced cucumbers, and a sprinkle of chopped cilantro if using.
- Drizzle the remaining sweet chili sauce over the fillings for extra flavor.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to encase all the ingredients securely.
- Repeat the assembly process for the remaining tortillas and fillings.
- Cut each wrap in half diagonally for easier eating and serve immediately with lime wedges on the side.
Tips & Variations
- Ingredient substitutions: You can use grilled tofu or shrimp for a different protein option. Swap out the flour tortillas for whole wheat or corn tortillas for a healthier choice.
- Optional variations: Add sliced avocado or diced bell peppers for extra flavor and texture. Hot sauce can be added for those who enjoy a spicy kick.
- Storage or reheating tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for a few minutes until warmed through or pop them in the microwave for a quick meal.
Recipe Information
- Prep time: 30 minutes (plus marinating time)
- Cook time: 15 minutes
- Total time: 45 minutes
- Servings: 4
- Difficulty level: Easy
Sweet Chili Chicken Wraps
400kcal
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts (about 1 pound)
- 1/4 cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon olive oil For cooking
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- to taste Salt and pepper
For the Wraps
- 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) For garnish
- pieces Lime wedges For serving
Method
Preparation
- Season the chicken breasts with salt, pepper, garlic powder, and ground ginger, making sure they are evenly coated.
- In a separate bowl, mix the sweet chili sauce and soy sauce. Pour half of this mixture over the seasoned chicken and let marinate for at least 30 minutes in the refrigerator.
Cooking
- Heat the olive oil in a large skillet over medium heat. Add the marinated chicken and cook for 6-7 minutes on each side until fully cooked.
- Once cooked, remove the chicken from the skillet and allow it to rest for a few minutes before slicing it into thin strips.
Assembly
- Warm the tortillas in a microwave or a dry skillet until pliable.
- Lay a tortilla flat and add a handful of shredded lettuce, slices of chicken, shredded carrots, diced cucumbers, and cilantro if desired.
- Drizzle the remaining sweet chili sauce over the fillings.
- Fold in the sides of the tortilla and roll it up tightly.
- Repeat the process for the remaining tortillas and fillings.
- Cut each wrap in half diagonally and serve immediately with lime wedges on the side.
Nutrition
Serving1gCalories400kcalCarbohydrates40gProtein25gFat15gSaturated Fat2gSodium800mgFiber3gSugar6g
Notes
For ingredient substitutions, consider using grilled tofu or shrimp, and whole wheat or corn tortillas can be swapped for a healthier option. Optional variations include sliced avocado or diced bell peppers, and hot sauce for a spicy kick. Store leftovers in an airtight container for up to 3 days and reheat as desired.