Sweet Chili Chicken Wraps (Printable)

Tender marinated chicken with crisp vegetables and fresh herbs, all wrapped in warm flour tortillas for a satisfying meal.

# What You Need:

→ Chicken & Marinade

01 - 1 pound boneless skinless chicken breasts
02 - 1/2 cup sweet chili sauce
03 - 1 tablespoon soy sauce
04 - 1 tablespoon olive oil
05 - 1 teaspoon garlic powder
06 - 1 teaspoon ground ginger
07 - Salt and black 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

# Directions:

01 - Place chicken breasts in a bowl. Season evenly with garlic powder, ground ginger, salt, and pepper. Toss thoroughly to coat all surfaces.
02 - Whisk together sweet chili sauce and soy sauce in a separate bowl. Pour half the mixture over the chicken, reserving the remainder for serving. Cover and refrigerate 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 brown and cooked through, reaching an internal temperature of 165°F.
04 - Transfer chicken to a cutting board and let rest for 5 minutes to retain juices. Slice into thin strips across the grain for tenderness.
05 - Heat tortillas in a dry skillet for 30 seconds per side or microwave until warm and pliable. Keep covered to prevent drying.
06 - Lay a warm tortilla flat. Layer with shredded lettuce, sliced chicken, shredded carrots, diced cucumbers, and cilantro. Drizzle with reserved sweet chili sauce.
07 - Fold in both sides of the tortilla, then roll tightly from the bottom to encase the filling. Repeat with remaining ingredients. Slice each wrap diagonally in half and serve with lime wedges.

# Expert Hints:

01 -
  • The sweet chili marinade doubles as a dipping sauce, meaning less prep and more flavor in every bite
  • Crisp vegetables against warm, tender chicken creates that perfect texture contrast that makes wraps so addictive
02 -
  • Don't skip the resting time after cooking the chicken or you'll lose all those precious juices when you slice it
  • Warm tortillas are less likely to tear and hold together better than cold ones straight from the fridge
03 -
  • Pound your chicken to even thickness before marinating so it cooks evenly and stays juicy
  • If your tortillas are cracking when you roll them, try warming them longer or spritzing with a little water
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