Sweet Chili Chicken Wraps (Printable)

Tender chicken, crisp vegetables, and sweet chili sauce in soft tortillas for a quick Asian-inspired meal.

# What You'll Need:

→ Meat

01 - 2 medium chicken breasts (about 10.5 oz), cut into thin strips

→ Marinade & Sauce

02 - 3 tbsp sweet chili sauce
03 - 1 tbsp soy sauce
04 - 1 clove garlic, minced
05 - 1 tsp fresh ginger, grated

→ Vegetables

06 - 1 cup shredded lettuce
07 - 1 medium carrot, julienned
08 - 1 small red bell pepper, thinly sliced
09 - 2 spring onions, thinly sliced
10 - 1 small cucumber, julienned

→ Wraps & Garnishes

11 - 4 large flour tortillas
12 - 2 tbsp mayonnaise (optional)
13 - Fresh cilantro leaves (optional)
14 - Lime wedges, to serve

# Directions:

01 - Combine chicken strips with sweet chili sauce, soy sauce, minced garlic, and grated ginger in a bowl. Toss thoroughly to coat and let sit for 10 minutes to absorb flavors.
02 - Heat a nonstick skillet over medium-high heat. Add marinated chicken and stir-fry for 6–8 minutes until golden brown and cooked through. Remove from heat and set aside.
03 - Warm each tortilla in a dry skillet for 30 seconds per side or microwave for 20 seconds until pliable and easy to roll.
04 - Lay out each warmed tortilla. Spread a thin layer of mayonnaise down the center if using. Arrange one-quarter of the cooked chicken on top, followed by lettuce, carrot, bell pepper, spring onions, and cucumber.
05 - Top with fresh cilantro leaves and squeeze lime juice over the filling. Fold in both sides, then roll tightly from bottom to top to secure the filling. Slice in half diagonally and serve immediately.

# Expert Tips:

01 -
  • Everything comes together in under 30 minutes but tastes like you put way more thought into it
  • The hot-cold contrast between the chicken and vegetables is honestly addictive
  • Perfect for those nights when you want something exciting but don't want to commit to a full cooking project
02 -
  • Don't skip marinating the chicken, even if you're in a rush, those 10 minutes make a huge difference
  • Warming your tortillas properly is the difference between a wrap that rolls beautifully and one that falls apart immediately
  • Slice everything as thinly as you can, thick vegetable chunks make rolling harder and eating messier
03 -
  • If your tortillas are cracking, wrap the whole stack in a slightly damp paper towel and microwave for 20 seconds
  • Pat your vegetables dry after prepping, excess water makes the wraps fall apart faster

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