Sweet Chili Chicken Wraps
420kcal
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into thin strips or small chunks Packed with protein to fuel your day.
- 1/2 cup Sweet Chili Sauce (like Mae Ploy or Frank's RedHot Sweet Chili) Adds a sweet and spicy kick that elevates the dish.
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free) Offers depth of flavor without excess sodium.
- 1 tablespoon fresh lime juice Balances the sweetness with a punch of freshness.
- 2 cloves garlic, minced Boosts flavor and supports immunity.
- 1 teaspoon freshly grated ginger Provides a warm, aromatic quality.
- 1 tablespoon olive oil or avocado oil Adds healthy fats for cooking.
For the Spread
- 1/3 cup mayonnaise or Greek yogurt (or a mix of both) Delivers creaminess and richness to the wrap.
- 2 tablespoons Sweet Chili Sauce Enhances the flavor of the spread.
- 1 tablespoon fresh lime juice Another layer of acidity and brightness.
For Assembly
- 4 large flour tortillas or spinach wraps (10-inch) Holds all the delicious fillings together.
- 2 cups shredded lettuce (Romaine, Iceberg, or Butter Lettuce) Adds crispness and texture.
- 1 cup shredded red cabbage Contributes a crunchy bite and rich color.
- 1 large carrot, julienned or coarsely grated Provides natural sweetness and crunch.
- 1/2 English cucumber cut into thin matchsticks Adds refreshing crispness.
- 1/4 cup fresh cilantro leaves, roughly chopped Imparts a burst of herbal flavor.
- 2 green onions thinly sliced Adds fresh flavor and color.
Method
Marinate the Chicken
- In a medium bowl, whisk together the 1/2 cup sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger.
- Place the sliced chicken into the bowl and toss to coat thoroughly. For the best flavor, let it marinate for at least 15 minutes at room temperature, or up to 4 hours covered in the refrigerator.
Prepare the Spread
- While the chicken marinates, prepare the spread. In a small bowl, combine the mayonnaise (or yogurt), 2 tablespoons of sweet chili sauce, and 1 tablespoon of lime juice. Whisk until smooth.
Cook the Chicken
- Heat the tablespoon of oil in a large skillet or wok over medium-high heat.
- Once hot, add the chicken, reserving the excess marinade in the bowl. Cook the chicken for 5-7 minutes, stirring occasionally, until it is cooked through with a beautiful caramelized glaze.
- Pour the reserved marinade into the skillet with the cooked chicken. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens and generously coats each piece of chicken.
Assemble the Wraps
- To make the tortillas pliable and prevent tearing, warm them for 20-30 seconds in the microwave, between damp paper towels, or one by one in a dry skillet over medium heat until soft and warm.
- Lay a warm tortilla flat on a clean surface. Spread a generous tablespoon of the creamy chili sauce evenly over the center of the tortilla, leaving a 2-inch border at the top and bottom.
- Layer with shredded lettuce, red cabbage, carrot, and cucumber. Place a generous portion of sweet chili chicken down the center, on top of the vegetables. Sprinkle with fresh cilantro and green onions.
- To fold, first fold the left and right sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla upward, tucking the filling in as you go, until you have a secure, burrito-style wrap.
- For a neat presentation, slice it in half on a sharp diagonal.
Nutrition
Serving1gCalories420kcalCarbohydrates38gProtein30gFat18gSaturated Fat2gSodium800mgFiber3gSugar6g
Notes
Don't rush the marinating process. Letting the chicken sit in the marinade for a longer time (up to 4 hours) will enhance the flavor. Customize the vegetables based on your preference.