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Sweet Chili Chicken Wraps

Sweet Chili Chicken Wraps

Sweet Chili Chicken Wraps are a quick, flavorful, and incredibly satisfying meal perfect for busy weeknights or a speedy lunch. This recipe offers a delightful balance of sweet and savory, making it a go-to for a fuss-free culinary win.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup sweet chili sauce
  • 1/4 cup soy sauce low-sodium preferred
  • 1 tablespoon rice vinegar
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger grated
  • 8 large tortillas or wraps whole wheat or flour
  • 1 cup shredded lettuce or mixed greens
  • 1/2 cup shredded carrots
  • 1/4 cup red onion thinly sliced
  • 1/4 cup cilantro chopped (optional)
  • 2 tablespoons peanuts or cashews chopped (optional, for garnish)
Optional toppings

Equipment

  • Large skillet or wok
  • Medium Bowl
  • Small Bowl
  • Paper towels

Method
 

  1. Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with salt and black pepper until evenly coated.
    1 pound boneless, skinless chicken breasts or thighs, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the seasoned chicken to the hot skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 5-7 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
    2 tablespoons olive oil, 1 pound boneless, skinless chicken breasts or thighs
  3. While the chicken is cooking, whisk together the sweet chili sauce, soy sauce, rice vinegar, minced garlic, and grated ginger in a small bowl.
    1 cup sweet chili sauce, 1/4 cup soy sauce, 1 tablespoon rice vinegar, 1 clove garlic, 1 teaspoon fresh ginger
  4. Once the chicken is cooked, pour the prepared sweet chili sauce mixture into the skillet with the chicken. Stir well to ensure all the chicken pieces are coated. Simmer for another 2-3 minutes, allowing the sauce to thicken slightly and glaze the chicken.
    1 pound boneless, skinless chicken breasts or thighs, 1 cup sweet chili sauce, 1/4 cup soy sauce, 1 tablespoon rice vinegar, 1 clove garlic, 1 teaspoon fresh ginger
  5. Briefly warm the tortillas. You can do this by quickly heating them in a dry skillet for about 20-30 seconds per side, or by wrapping them in a damp paper towel and microwaving them for 30-45 seconds, until pliable.
    8 large tortillas or wraps
  6. Lay out a warm tortilla. Spoon a generous portion of the sweet chili chicken onto the center of the tortilla. Top with shredded lettuce, shredded carrots, thinly sliced red onion, and cilantro (if using).
    8 large tortillas or wraps, 1 pound boneless, skinless chicken breasts or thighs, 1 cup shredded lettuce or mixed greens, 1/2 cup shredded carrots, 1/4 cup red onion, 1/4 cup cilantro
  7. Fold in the sides of the tortilla, then tightly roll it up from the bottom. If desired, slice the wrap in half before serving. Garnish with chopped peanuts or cashews and any other desired toppings.
    2 tablespoons peanuts or cashews

Notes

Store leftover chicken mixture separately from vegetables for best results. The chicken mixture can be frozen.