Sweet Chili Chicken Wraps
These Sweet Chili Chicken Wraps are a flavorful and easy meal perfect for lunch or dinner. They combine juicy chicken marinated in sweet chili sauce with crisp veggies, all wrapped in a soft tortilla. Customize them with your favorite toppings for a satisfying and delicious experience.
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Large skillet or baking sheet or grill
- Tongs
- Cutting board
- Knife
- Meat thermometer
- Parchment paper (if baking)
- Dry skillet or microwave (for warming tortillas)
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- ½ cup sweet chili sauce
- ¼ cup soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon sesame oil
- 4 large flour tortillas
- 2 cups shredded lettuce
- 1 cup shredded carrots
- ½ cup bean sprouts optional
- ¼ cup fresh cilantro, chopped
- 1 tablespoon sesame seeds optional
- 1 avocado, sliced optional
- ¼ red onion, thinly sliced optional
- ½ bell pepper, sliced optional
- ½ cup shredded cheese optional
- Sriracha or chili flakes optional
Instructions
- In a bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, grated ginger, and sesame oil.
- Add the chicken breasts to the bowl and toss to coat evenly.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Heat a tablespoon of oil in a large skillet over medium-high heat. (Option 1: Pan-Frying) OR Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. (Option 2: Baking) OR Preheat grill to medium-high heat. (Option 3: Grilling)
- Remove the chicken from the marinade and discard the marinade.
- Pan-fry: Add the chicken to the skillet and cook for about 5-7 minutes per side, or until cooked through and no longer pink inside. OR Bake: Place the chicken on the baking sheet and bake for about 20-25 minutes, or until cooked through. OR Grill: Grill the chicken for about 5-7 minutes per side, or until cooked through.
- Let the chicken rest for a few minutes before slicing or shredding. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable.
- Lay a tortilla flat on a plate.
- Spread a thin layer of sweet chili sauce (optional) on the tortilla.
- Add a layer of shredded lettuce, followed by shredded carrots, bean sprouts (if using), and cilantro.
- Top with the sliced or shredded chicken.
- Add any additional toppings you like, such as avocado, red onion, bell peppers, or cheese.
- Fold in the sides of the tortilla and then roll it up tightly.
- Cut the wrap in half (optional) and serve immediately.
Notes
Don't overfill the wraps to prevent them from falling apart. Warm the tortillas for pliability. Slice the chicken against the grain for tenderness. Use a good quality sweet chili sauce for best flavor. The chicken can be marinated ahead of time for up to 24 hours or cooked and stored in the fridge for up to 3 days. Store chicken and fillings separately to prevent soggy tortillas. For spicy wraps, add chili flakes or sriracha to the marinade. For vegan wraps, substitute chicken with tofu or tempeh. For low-carb wraps, use lettuce wraps. Try adding peanut sauce, teriyaki sauce, or creamy avocado dressing for a twist. Coleslaw, fruit salad, sweet potato fries, edamame, or a side salad are great side dish options.