Print

Sweet Chili Chicken Wraps Recipe

Print Recipe

★★★★★

4.1 from 42 reviews

These Sweet Chili Chicken Wraps are a vibrant and delicious dinner option featuring tender chicken strips marinated in a flavorful sweet chili sauce, cooked to perfection, and wrapped with fresh vegetables in soft tortillas. The addition of a creamy chili spread adds the perfect balance of heat and creaminess, making each bite irresistibly tasty and satisfying.

Ingredients

Scale

For the Chicken & Marinade/Glaze:

  • 1 lb boneless, skinless chicken breasts or thighs, cut into thin strips or small chunks
  • 1/2 cup Sweet Chili Sauce (like Mae Ploy or Frank’s RedHot Sweet Chili)
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon olive oil or avocado oil

For the Creamy Spread:

  • 1/3 cup mayonnaise or Greek yogurt (or a mix of both)
  • 2 tablespoons Sweet Chili Sauce
  • 1 tablespoon fresh lime juice

For the Wrap Assembly:

  • 4 large (10-inch) flour tortillas or spinach wraps
  • 2 cups shredded lettuce (Romaine, Iceberg, or Butter Lettuce)
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned or coarsely grated
  • 1/2 English cucumber, cut into thin matchsticks
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 2 green onions, thinly sliced

Instructions

  1. Prepare the Chicken and Marinade: In a medium bowl, whisk together sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger. Add chicken strips and toss to coat thoroughly. Marinate for at least 15 minutes at room temperature or up to 4 hours refrigerated for optimal flavor.
  2. Make the Creamy Spread: In a small bowl, combine mayonnaise or Greek yogurt, sweet chili sauce, and lime juice. Whisk until smooth to create a creamy, flavorful spread that prevents the wraps from drying out.
  3. Cook the Chicken: Heat oil in a large skillet or wok over medium-high heat. Add the marinated chicken, reserving some marinade in the bowl. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a caramelized glaze.
  4. Glaze the Chicken: Pour the reserved marinade into the skillet with the cooked chicken. Simmer for 1-2 minutes, stirring constantly until the sauce thickens and coats each piece with a sticky, glossy glaze. Remove from heat.
  5. Warm the Tortillas: Warm tortillas for 20-30 seconds in the microwave between damp paper towels or heat one at a time in a dry skillet over medium heat until soft and pliable to prevent tearing.
  6. Assemble the Wraps: Lay a warm tortilla on a clean surface. Spread a generous tablespoon of creamy chili spread over the center. Layer with shredded lettuce, red cabbage, carrot, cucumber, then add sweet chili chicken. Top with fresh cilantro and green onions.
  7. Fold and Roll Tightly: Fold the left and right sides of the tortilla inward over the filling, then roll from the bottom tightly to form a secure burrito-style wrap. Slice diagonally for a neat presentation if desired.

Notes

  • Use a large skillet or wok for even cooking of the chicken.
  • Have mixing bowls ready for both marinade and creamy spread preparation.
  • A whisk helps to combine the marinade and spread ingredients smoothly.
  • Use a sharp knife and cutting board for easy and safe vegetable and chicken preparation.
  • Warming the tortillas properly makes rolling easier and prevents tearing.

Keywords: Sweet Chili Chicken, Chicken Wraps, Easy Dinner, Healthy Wraps, Quick Chicken Recipe

Find it online: https://foodiecara.com/sweet-chili-chicken-wraps-recipe/