Sweet Chili Chicken Wraps (Print Version)

Marinated chicken with crisp veggies and fresh herbs in warm tortillas

# What You'll Need:

→ Chicken & Marinade

01 - 1 lb boneless skinless chicken breasts
02 - 1/2 cup sweet chili sauce
03 - 1 tbsp soy sauce
04 - 1 tbsp olive oil
05 - 1 tsp garlic powder
06 - 1 tsp ground ginger
07 - Salt and pepper to taste

→ Wrap & Fillings

08 - 4 large flour tortillas
09 - 1 cup shredded lettuce
10 - 1 cup shredded carrots
11 - 1 cup diced cucumbers
12 - 1/4 cup chopped fresh cilantro
13 - Lime wedges for serving

# How-To Steps:

01 - Place chicken breasts in a bowl. Season with garlic powder, ground ginger, salt, and pepper. Toss to coat evenly.
02 - Combine sweet chili sauce and soy sauce in a separate bowl. Pour half over the chicken and reserve the remaining sauce for drizzling. Cover and marinate in refrigerator for at least 30 minutes.
03 - Heat olive oil in a large skillet over medium heat. Add marinated chicken and cook for 6-7 minutes per side until golden and cooked through, reaching internal temperature of 165°F.
04 - Remove chicken from skillet and let rest for 5 minutes, then slice into thin strips.
05 - Warm tortillas in a dry skillet or microwave until pliable.
06 - Lay a tortilla flat. Layer with shredded lettuce, chicken strips, shredded carrots, diced cucumbers, and cilantro if using. Drizzle with reserved sweet chili sauce.
07 - Fold in the sides and roll up tightly from the bottom to form a wrap. Repeat with remaining tortillas and fillings. Slice diagonally and serve with lime wedges.

# Expert Tips:

01 -
  • The contrast between warm, sticky chicken and crisp, cool vegetables makes every bite interesting
  • You get those bold takeout flavors without actually ordering takeout
02 -
  • Dont skip the resting step after cooking the chicken or all those juices will end up on your cutting board instead of in your wrap
  • Warm tortillas are the difference between a wrap that rolls beautifully and one that splits down the middle
03 -
  • If your sweet chili sauce is thick, whisk in a teaspoon of warm water to make it coat the chicken more evenly
  • Slice your cucumbers and carrots as thin as possible so they dont create bulky spots in your roll
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