Description
These Sweet Chili Chicken Wraps are a weeknight savior, delivering incredible flavor and satisfying crunch in no time. Enjoy tender chicken coated in sweet and spicy chili sauce, wrapped with fresh veggies for a delightful meal.
Ingredients
- Boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
- Sweet chili sauce
- Flour tortillas or whole wheat tortillas or large lettuce leaves (butter lettuce, romaine hearts, or iceberg)
- Shredded red or green cabbage
- Matchstick carrots
- Thinly sliced cucumber
- Thinly sliced bell peppers
- Low-sodium soy sauce
- Rice vinegar
- Fresh ginger, minced
- Fresh garlic, minced
- Fresh lime juice
- Toasted sesame oil
- Sriracha or red pepper flakes (optional)
- Thinly sliced beef strips, shrimp, or firm tofu (optional)
- Toasted sesame seeds, chopped peanuts, or crispy fried wonton strips (optional)
- Fresh cilantro (optional)
Instructions
- Prep Your Ingredients: Dice your chicken breasts or thighs into bite-sized pieces, about ¾-inch. Mince your fresh garlic and ginger. Thinly shred your cabbage and carrots, and slice your cucumber and bell peppers into matchsticks. Have all your crunchy veggies ready to go! In a small bowl, whisk together your sweet chili sauce, low-sodium soy sauce, rice vinegar, and a tiny dash of sesame oil.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat with a tablespoon of cooking oil. Once hot, add your diced chicken. Sauté for about 3-5 minutes, stirring occasionally, until it’s mostly cooked through and lightly browned.
- Add Aromatics: Push the chicken to one side of the pan. Add the minced garlic and ginger to the empty side and cook for about 30-60 seconds until fragrant. Stir them into the chicken.
- Sauce It Up!: Pour your pre-mixed sweet chili sauce mixture over the chicken. Stir well to coat every piece. Let it simmer gently for another 2-3 minutes, allowing the sauce to thicken slightly and the chicken to finish cooking through. Remove from heat.
- Warm Your Wraps: While the chicken is resting, lightly warm your tortillas. You can do this in a dry skillet over medium heat for about 15-20 seconds per side, in the microwave for 15-30 seconds, or quickly over an open flame. If you're using lettuce cups, just wash and dry them.
- Assemble Your Wraps: Lay out a warmed tortilla or a crisp lettuce leaf. Spoon a generous portion of the sweet chili chicken down the center.
- Add the Crunch: Pile on your prepared crunchy veggies – the shredded cabbage, carrots, cucumber, and bell peppers.
- Finish and Serve: Squeeze a little fresh lime juice over the filling. If you like, sprinkle with fresh cilantro, toasted sesame seeds, or chopped peanuts. Roll up your wraps (or fold your lettuce cups) and serve immediately.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Maximize the crunch with additional veggies like thinly sliced red onion or radish. Customize the heat level with sriracha or red pepper flakes. For meal prep, store components separately and assemble just before eating.