Sweet Chili Chicken Wraps (Printable)

Zesty sweet chili chicken paired with crisp vegetables wrapped in warm tortillas for a satisfying meal.

# What You 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

→ Wraps & 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 - In a separate bowl, combine sweet chili sauce and soy sauce. Pour half over the chicken and reserve the remainder for drizzling. Cover and marinate in the refrigerator for at least 30 minutes.
03 - Heat olive oil in a large skillet over medium heat. Add marinated chicken and cook for 6 to 7 minutes per side, until golden and cooked through with an internal temperature of 165°F.
04 - Remove chicken from skillet and let rest for 5 minutes. Slice into thin strips.
05 - Warm tortillas in a dry skillet or microwave until pliable and ready for filling.
06 - Lay a tortilla flat. Layer with shredded lettuce, chicken strips, shredded carrots, diced cucumbers, and cilantro. Drizzle with reserved sweet chili sauce.
07 - Fold in the sides and roll up tightly from the bottom to form a wrap. Repeat with remaining tortillas and fillings.
08 - Slice wraps diagonally and serve with lime wedges.

# Expert Advice:

01 -
  • Ready in under an hour with simple ingredients
  • Perfect balance of sweet, savory, and tangy flavors
  • Versatile for lunch, dinner, or meal prep
  • Easy to customize based on preferences
  • Great for both weeknight meals and casual entertaining
02 -
  • For meal prep, store the cooked chicken, sauce, and vegetables separately, then assemble just before eating to keep everything fresh and crisp.
  • If you prefer more heat, add a few red pepper flakes to your sweet chili sauce mixture.
  • Slightly undercook the chicken on the stovetop, then let it finish cooking through residual heat while resting for the juiciest result.
  • For a quick shortcut on busy days, use pre-cooked rotisserie chicken tossed in the sauce mixture.
  • Double the recipe and freeze half the cooked chicken for future quick meals.
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