Sweet Chili Chicken Wraps (Printable)

Tender chicken, crisp vegetables, and sweet chili sauce in soft tortillas for a quick, flavorful meal.

# What You'll Need:

→ Meat

01 - 2 medium chicken breasts (about 10.5 oz), cut into thin strips

→ Marinade & Sauce

02 - 3 tbsp sweet chili sauce
03 - 1 tbsp soy sauce
04 - 1 clove garlic, minced
05 - 1 tsp fresh ginger, grated

→ Vegetables

06 - 1 cup shredded lettuce
07 - 1 medium carrot, julienned
08 - 1 small red bell pepper, thinly sliced
09 - 2 spring onions, thinly sliced
10 - 1 small cucumber, julienned

→ Wraps & Garnishes

11 - 4 large flour tortillas
12 - 2 tbsp mayonnaise (optional)
13 - Fresh cilantro leaves (optional)
14 - Lime wedges, to serve

# Directions:

01 - Combine chicken strips with sweet chili sauce, soy sauce, garlic, and ginger in a bowl. Toss to coat evenly and let marinate for 10 minutes.
02 - Heat a nonstick skillet over medium-high heat. Add marinated chicken and cook for 6–8 minutes until golden brown and cooked through. Remove from heat.
03 - Warm tortillas in a dry skillet or microwave until pliable and easy to fold.
04 - Lay out each warm tortilla. Spread a thin layer of mayonnaise down the center if desired. Place a quarter of cooked chicken on each tortilla.
05 - Top chicken with shredded lettuce, julienned carrot, sliced bell pepper, spring onions, and cucumber.
06 - Add fresh cilantro leaves and squeeze lime juice over the filling for extra brightness.
07 - Fold in the sides and roll each wrap tightly. Slice in half diagonally and serve immediately.

# Expert Tips:

01 -
  • The sweet and spicy sauce creates this incredible sticky coating that keeps the chicken juicy while adding just enough heat
  • Everything comes together in under 30 minutes, making it perfect for those nights when takeout sounds too tempting but you still want something homemade
02 -
  • Don't skip marinating the chicken, even if you're short on time, because those 10 minutes make a huge difference in how flavorful and juicy the meat stays
  • Crowding the pan when cooking the chicken will make it steam instead of sear, so cook in batches if your skillet isn't large enough
  • Let the chicken rest for a couple of minutes after cooking so it doesn't lose all those delicious juices when you cut into the wraps
03 -
  • If your tortillas keep cracking when you roll them, wrap the stack in a slightly damp paper towel and microwave for 20 to 30 seconds
  • Let the chicken cool for just a minute or two before assembling, otherwise the heat will make the lettuce wilt too quickly

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