Sweet Chili Chicken Wraps
Juicy chicken in sweet chili sauce paired with fresh veggies and a creamy drizzle, wrapped in warm tortillas for a quick and flavorful lunch or dinner.
Equipment
- 1 skillet large, for cooking chicken
- 1 small bowl for creamy drizzle preparation
Ingredients
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ⅓ cup sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon lime juice optional
- 4 large flour tortillas
- 1 cup shredded lettuce or cabbage
- 1 cup shredded carrots
- ½ cucumber thinly sliced
- ½ red bell pepper thinly sliced
- ¼ cup green onions sliced
- ¼ cup mayonnaise or Greek yogurt
- 1 –2 tablespoons sweet chili sauce
- 1 teaspoon lime juice
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken slices and season with salt, black pepper, garlic powder, and paprika.
- Cook chicken for 5–7 minutes, stirring occasionally, until golden and cooked through.
- Reduce heat to medium and add sweet chili sauce, soy sauce, and lime juice; stir and cook for 1–2 minutes until chicken is glazed. Remove from heat.
- In a small bowl, whisk together mayonnaise or Greek yogurt, sweet chili sauce, and lime juice until smooth; set aside.
- Warm tortillas in a dry skillet or microwave until soft and flexible.
- Lay tortillas flat and layer with lettuce, carrots, cucumber, and bell pepper.
- Top with sweet chili chicken and drizzle with the creamy sauce if desired, then sprinkle with green onions.
- Fold in the sides and roll tightly into wraps. Serve immediately.
Notes
- Use chicken thighs for juicier meat.
- Add sriracha or red pepper flakes for extra spice.
- Include chopped peanuts or wonton strips for crunch.
- Swap tortillas for whole wheat and use Greek yogurt for a lighter option.
- Serve with fries, side salad, or sweet potato wedges.