Sweet Chili Chicken Wraps (Print View)

Marinated chicken with crisp veggies in warm tortillas for a satisfying lunch.

# Components:

→ Chicken & Marinade

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→ Wrap & Fillings

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# Directions:

01 - Place chicken breasts in a bowl and season with garlic powder, ground ginger, salt, and pepper. Toss thoroughly to coat evenly.
02 - Whisk together sweet chili sauce and soy sauce in a separate bowl. Pour half over the chicken, reserving the remainder for serving. Cover and refrigerate for at least 30 minutes.
03 - Heat olive oil in a large skillet over medium heat. Add marinated chicken and cook 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. Slice into thin strips against the grain.
05 - Heat tortillas in a dry skillet or microwave until pliable and warm.
06 - Lay tortilla flat and layer with shredded lettuce, chicken strips, shredded carrots, diced cucumbers, and cilantro. Drizzle with reserved sweet chili sauce.
07 - Fold in both sides and roll up tightly from bottom to form secure wrap. Slice diagonally and serve with lime wedges.

# Expert Advice:

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  • Quick and Easy: Ready in just 50 minutes, making it perfect for busy schedules.
  • Bursting with Flavor: The combination of zesty sweet chili and savory soy sauce creates a mouthwatering marinade.
  • Fresh and Healthy: Loaded with crisp lettuce, carrots, and cucumbers for a satisfying crunch.
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  • Rest the Meat: Letting the chicken rest for 5 minutes after cooking ensures the juices redistribute, resulting in much tenderer strips for your wrap.
  • Pliable Tortillas: Warming the flour tortillas briefly makes them much easier to roll tightly without tearing.
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