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Sweet Chili Chicken Wraps

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Delightful Sweet Chili Chicken Wraps combine vibrant flavors and satisfying textures, perfect for a quick meal any time of the day.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Snack
Cuisine: Asian, Fusion
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts or thighs, cut into thin strips
  • 1/2 cup Sweet Chili Sauce (like Mae Ploy or Frank's RedHot Sweet Chili)
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 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 mix of both)
  • 2 tablespoons Sweet Chili Sauce
  • 1 tablespoon fresh lime juice
For 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
 

Preparation
  1. In a medium bowl, whisk together the sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger. Toss the sliced chicken in the marinade and let it sit for at least 15 minutes (or up to 4 hours in the fridge for deeper flavor).
  2. In a small bowl, combine the mayonnaise (or Greek yogurt), 2 tablespoons of sweet chili sauce, and 1 tablespoon of lime juice. Whisk until smooth.
Cooking
  1. Heat the oil in a large skillet or wok over medium-high heat. Add the marinated chicken (saving the excess marinade) and cook for 5-7 minutes until cooked through and nicely caramelized.
  2. Pour the reserved marinade into the skillet with the cooked chicken. Simmer for 1-2 minutes until the sauce thickens and coats the chicken evenly. Remove from heat.
Assembly
  1. Warm the tortillas for 20-30 seconds in the microwave or one by one in a dry skillet over medium heat.
  2. Lay a warm tortilla on a clean surface. Spread a generous tablespoon of the creamy chili sauce in the center. Layer on the shredded lettuce, red cabbage, carrot, and cucumber. Add a portion of the sweet chili chicken and top with fresh cilantro and green onions.
  3. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a secure wrap.
  4. Slice the wrap in half diagonally for a tidy finish.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 2gSodium: 500mgFiber: 3gSugar: 5g

Notes

If you have leftover wraps, store them in an airtight container in the refrigerator for best freshness. These wraps are best enjoyed within 2-3 days. For a vegetarian option, substitute chicken with tofu or chickpeas.
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