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Sweet Chili Chicken Wraps

Sweet Chili Chicken Wraps

Sweet Chili Chicken Wraps are the ultimate solution for anyone seeking a fast, delicious, and nutritious meal that doesn't skimp on flavor. This 20-minute recipe combines succulent glazed chicken with fresh, crunchy vegetables and a creamy sauce, all tucked into a soft tortilla.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: Asian Fusion
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken and Glaze
  • 1 lb boneless, skinless chicken breasts or thighs cut into thin strips or small chunks
  • 1/2 cup Sweet Chili Sauce such as Mae Ploy or Frank’s RedHot
  • 2 tablespoons low-sodium soy sauce or tamari for a gluten-free option
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon olive oil or avocado oil
For the Creamy Spread
  • 1/3 cup mayonnaise or Greek yogurt or a combination of both
  • 2 tablespoons Sweet Chili Sauce
  • 1 tablespoon fresh lime juice
For the Wrap Assembly
  • 4 large (10-inch) flour tortillas or spinach wraps
  • 2 cups shredded lettuce Romaine, Iceberg, or Butter Lettuce
  • 1 cup shredded red cabbage
  • 1 large carrot julienned or coarsely grated
  • 1/2 English cucumber cut into thin matchsticks
  • 1/4 cup fresh cilantro leaves roughly chopped
  • 2 green onions thinly sliced

Method
 

  1. In a medium bowl, whisk together the sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger. Add the chicken pieces and toss to coat. For the best flavor, let it marinate for at least 15 minutes at room temperature.
    1/2 cup Sweet Chili Sauce, 2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 2 cloves garlic, 1 teaspoon freshly grated ginger, 1 lb boneless, skinless chicken breasts or thighs
  2. In a small bowl, combine the mayonnaise or yogurt with the additional sweet chili sauce and lime juice. Whisk until smooth and set aside.
    1/3 cup mayonnaise or Greek yogurt, 2 tablespoons Sweet Chili Sauce, 1 tablespoon fresh lime juice
  3. Heat oil in a large skillet over medium-high heat. Add the chicken, but keep the excess marinade in the bowl for later. Cook the chicken for 5 to 7 minutes until cooked through and caramelized.
    1 tablespoon olive oil or avocado oil
  4. Pour the reserved marinade into the skillet. Simmer for 1 to 2 minutes while stirring constantly until the sauce thickens into a sticky, glossy glaze that coats the chicken. Remove from heat.
  5. Heat the tortillas for 20 to 30 seconds in the microwave between damp paper towels or in a dry skillet until they are soft and pliable.
    4 large (10-inch) flour tortillas or spinach wraps
  6. Lay a warm tortilla flat and spread a tablespoon of the creamy spread in the center. Layer with lettuce, cabbage, carrot, and cucumber. Add a portion of the glazed chicken and top with cilantro and green onions.
    2 cups shredded lettuce, 1 cup shredded red cabbage, 1 large carrot, 1/2 English cucumber, 1/4 cup fresh cilantro leaves, 2 green onions
  7. Fold the left and right sides of the tortilla inward. Starting from the bottom, roll the tortilla upward tightly to secure the filling. Slice on a diagonal if desired.

Notes

Slice chicken uniformly to ensure even cooking and prevent drying out. To prevent the wraps from falling apart, avoid overstuffing and always warm the tortillas before rolling.