Sweet Chili Chicken Wraps (Printer-friendly)

Marinated chicken with crisp vegetables and fresh herbs wrapped in warm flour tortillas for a satisfying meal.

# 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

# Directions:

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 chicken and reserve remainder for drizzling. Cover and refrigerate 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 tortilla flat. Layer with shredded lettuce, chicken strips, shredded carrots, diced cucumbers, and cilantro if desired. Drizzle with reserved sweet chili sauce.
07 - Fold in sides and roll up tightly from bottom to form wrap. Repeat with remaining tortillas and fillings. Slice diagonally and serve with lime wedges.

# Expert Advice:

01 -
  • The sweet chili marinade doubles as a dipping sauce, meaning less prep and more flavor in every bite
  • Everything comes together in under an hour, but tastes like something from a restaurant
  • You can customize the fillings based on whatever needs using up in your refrigerator
02 -
  • Dry chicken before seasoning or the marinade will slide right off instead of clinging to the meat
  • Letting the chicken rest after cooking is non negotiable for juicy slices
  • Warm tortillas will not crack when rolled, but cold ones will split every time
03 -
  • Cook the chicken in two batches if your skillet is crowded, or the meat will steam instead of sear
  • Layer the heavier ingredients like chicken and carrots first, then place lighter items like lettuce on top so they do not get crushed
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