Sweet Chili Chicken Wraps (Printable)

Marinated chicken with crisp veggies and fresh herbs in warm tortillas

# What You'll Need:

→ Chicken & Marinade

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→ Wrap & Fillings

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# 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 and reserve the remaining sauce for drizzling. Cover and marinate in the refrigerator for 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 against the grain.
05 - Heat tortillas in a dry skillet or microwave until warm and 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 secure wrap.
08 - Slice wraps diagonally and serve immediately with lime wedges on the side.

# Expert Advice:

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  • The marinade does double duty, flavoring the chicken while it rests and becoming a finishing sauce that ties everything together
  • You get that perfect crunch to temperature contrast, warm marinated chicken against cool crisp vegetables
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  • Don't skip the resting time after cooking the chicken, those juices need to redistribute or your wraps will be soggy instead of succulent
  • Warm tortillas are the difference between a wrap that holds together and one that cracks and falls apart on first bite
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  • Pound your chicken breasts to even thickness before marinating so they cook at the same rate
  • If your tortillas crack when folding, wrap them in a damp paper towel and microwave for 20 more seconds
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