Sweet Chili Chicken Wraps (Printable)

Marinated chicken with crisp veggies and herbs in warm tortillas

# 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

→ Wrap & 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

# How-To:

01 - Place chicken breasts in a bowl. Season with garlic powder, ground ginger, salt, and pepper. Toss to coat evenly.
02 - Combine sweet chili sauce and soy sauce in a separate bowl. Pour half over the chicken and reserve remainder for drizzling. Cover and refrigerate for at least 30 minutes.
03 - Heat olive oil in a large skillet over medium heat. Add marinated chicken and cook 6-7 minutes per side until golden and cooked through (internal temperature 165°F).
04 - Remove chicken from skillet and let rest for 5 minutes, then slice into thin strips.
05 - Warm tortillas in a dry skillet or microwave until pliable.
06 - Lay 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 bottom to form a wrap. Repeat with remaining tortillas and fillings. Slice diagonally and serve with lime wedges.

# Expert Advice:

01 -
  • The marinade does double duty as a drizzling sauce, meaning less prep and more flavor in every bite
  • Everything comes together in under an hour but tastes like you spent all afternoon planning it
02 -
  • Reserving half the marinade for drizzling is the move that transforms good wraps into great ones
  • Letting the chicken rest before slicing keeps all those juices inside instead of on your cutting board
03 -
  • Warm your tortillas properly or they will crack when you try to fold them
  • Slice chicken against the grain for tender strips instead of chewy ones
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