Description
These Sweet Chili Chicken Snack Wraps combine tender chicken with a delightful sweet and spicy sauce, all wrapped in a soft tortilla. Perfect for a quick meal or snack, they are customizable with fresh veggies for added crunch.
Ingredients
Scale
- For the Chicken:
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- For the Sweet Chili Sauce:
- 1/2 cup sweet chili sauce (store-bought or homemade)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- For the Wrap:
- 4 large flour tortillas (10-inch)
- 1 cup shredded lettuce (iceberg or romaine)
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/2 cup sliced red bell pepper
- 1/4 cup chopped fresh cilantro (optional)
- For the Garnish:
- Extra sweet chili sauce for drizzling
- Lime wedges for serving
Instructions
- Start by prepping the chicken. Pat the 2 boneless, skinless chicken breasts dry with paper towels. This helps the seasoning adhere better and allows for a nice sear. Season both sides with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Allow the oil to heat for about 2 minutes until shimmering but not smoking.
- Place the seasoned chicken breasts in the skillet. Cook for 5-7 minutes on one side without moving them; this ensures a golden-brown crust forms. You’ll know it’s ready to flip when the edges start to turn golden brown.
- Flip the chicken and lower the heat to medium. Cook for another 5-7 minutes, or until the internal temperature reaches 165°F. Use a meat thermometer for accuracy to avoid overcooking.
- Once cooked, transfer the chicken to a cutting board. Let it rest for about 5 minutes to allow the juices to redistribute, ensuring every bite is moist.
- While the chicken rests, prepare the sweet chili sauce. In a small bowl, mix together 1/2 cup sweet chili sauce, 1 tablespoon soy sauce, and 1 teaspoon rice vinegar until well combined. Set aside.
- Slice the rested chicken into thin strips, about 1/2 inch wide. This helps distribute the flavors throughout the wrap.
- Warm the 4 large flour tortillas in a dry skillet over medium heat for about 15-20 seconds on each side or until pliable. This step prevents them from cracking when you roll them.
- Assemble the wraps by placing a handful of shredded lettuce, a portion of sliced chicken, 1/2 cup shredded carrots, 1/2 cup sliced cucumber, and 1/2 cup sliced red bell pepper on each tortilla. Drizzle with the sweet chili sauce you prepared earlier.
- For extra flavor, sprinkle with 1/4 cup chopped fresh cilantro if desired. Roll the tortillas tightly, tucking in the sides as you go to create a neat wrap.
- Serve immediately with extra sweet chili sauce for drizzling and lime wedges on the side for a refreshing zing.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Don't overcrowd the skillet when cooking the chicken; this can cause steaming instead of searing. For optimal flavor, marinate the chicken in the sweet chili sauce for 30 minutes before cooking.