Sweet Chili Chicken Wraps (Printable Version)

Tender marinated chicken with crisp vegetables in warm tortillas

# What You'll 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 Steps:

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 the remaining sauce 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 for 6-7 minutes per side until golden and cooked through, reaching an internal temperature of 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 a tortilla flat. Layer with shredded lettuce, chicken strips, shredded carrots, diced cucumbers, and cilantro if desired.
07 - Drizzle with reserved sweet chili sauce. Fold in the sides and roll up tightly from the bottom to form a wrap.
08 - Repeat with remaining tortillas and fillings. Slice wraps diagonally and serve with lime wedges.

# Tips for Success:

01 -
  • The sweet and sticky glaze caramelizes beautifully on the chicken, creating those golden edges that everyone fights over
  • Everything comes together in under an hour, but tastes like you spent all day planning it
02 -
  • I once skipped the resting step and all those juices ran right out onto the cutting board instead of staying in the meat
  • Reserving half the marinade for serving is what elevates this from good to unforgettable
03 -
  • Pound your chicken to even thickness and thank me later when every piece is perfectly cooked
  • Don't overcrowd the pan or you'll steam the chicken instead of searing it
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