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.