Sweet Chili Chicken Wraps
These Sweet Chili Chicken Wraps are a quick, easy, and flavorful lunch option perfect for busy weekdays. Packed with protein and veggies, they're customizable and satisfying, making them a delicious and convenient meal on the go.
Equipment
- Medium bowl
- Measuring cups and spoons
- Cutting board
- Knife
- Dry skillet or microwave
- Spatula or tongs
- Clean work surface
- serving plate
Ingredients
- 1.5-2 cups cooked chicken breast, shredded or diced
- ¼ cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon lime juice
- ¼ teaspoon garlic powder
- ¼ teaspoon ginger powder
- 4-6 large flour tortillas
- 2 cups shredded lettuce
- ½ cup shredded carrots
- ½ cup sliced cucumber optional
- 2 tablespoons chopped cilantro optional
- ½ avocado, sliced optional
- Optional: Sriracha mayonnaise for drizzling
- Optional: Red pepper flakes for added heat
Instructions
- In a medium bowl, combine the cooked chicken, sweet chili sauce, soy sauce, sesame oil, lime juice, garlic powder, and ginger powder.
- Mix well to ensure the chicken is evenly coated in the sweet chili sauce mixture. Let it sit for at least 5 minutes (or longer if you have time) to allow the flavors to meld together.
- Warm the tortillas slightly. You can do this in a dry skillet over medium heat for about 15-20 seconds per side, or wrap them in a damp paper towel and microwave for 10-15 seconds. This makes them more pliable and prevents them from tearing.
- Lay a tortilla flat on a clean surface.
- Spread a generous layer of shredded lettuce down the center of the tortilla.
- Top with shredded carrots, sliced cucumber (if using), and chopped cilantro (if using).
- Spoon the sweet chili chicken mixture over the vegetables.
- If using, add sliced avocado on top of the chicken.
- Fold in the sides of the tortilla towards the center.
- Tightly roll the tortilla from the bottom up, tucking in the filling as you go.
- Cut the wrap in half (optional) and serve immediately.
Notes
For best results, use high-quality ingredients and don't overfill the wraps. You can prepare the chicken mixture ahead of time and store it in the refrigerator for up to 2 days, but assemble the wraps right before eating to prevent the tortillas from becoming soggy. For a spicier wrap, add a pinch of red pepper flakes to the chicken mixture or use a spicier sweet chili sauce. To add a creamy element, consider adding a dollop of plain Greek yogurt or a drizzle of sriracha mayo. Toasting the assembled wrap in a panini press or skillet will result in a warm and crunchy texture.