Sweet Chili Chicken Wraps (Printer-friendly)

Marinated chicken with crisp vegetables and fresh herbs in warm tortillas for a satisfying Asian-inspired meal.

# 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 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 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, reserving the 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 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. Slice into thin strips across the grain.
05 - Heat tortillas in a dry skillet or microwave until pliable and warm.
06 - Lay a tortilla flat. Layer with shredded lettuce, chicken strips, shredded carrots, diced cucumbers, and cilantro. Drizzle with reserved sweet chili sauce.
07 - Fold in both sides and roll up tightly from bottom to form a secure wrap. Repeat with remaining tortillas and fillings. Slice diagonally and serve with lime wedges.

# Expert Advice:

01 -
  • The marinade does double duty so you get maximum flavor with zero extra effort
  • Everything comes together in under an hour and most of that time is just the chicken hanging out in the fridge
  • You can customize the fillings based on whatever's languishing in your crisper drawer
02 -
  • Dont skip the resting time after cooking the chicken or all those juices will end up on your cutting board instead of in your wrap
  • Warm tortillas are non-negotiable unless you want everything to explode out the sides when you take your first bite
03 -
  • If you're meal prepping, store the sauce separately and drizzle it right before eating so the tortilla doesn't get soggy
  • Pounding the chicken to even thickness before marinating ensures every piece cooks at the same speed
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