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Sweet Chili Chicken Snack Wraps

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Slice the rested chicken into thin strips, about 1/2 inch wide. This helps distribute the flavors throughout the wrap.
  8. 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.
  9. 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.
  10. 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.
  11. Serve immediately with extra sweet chili sauce for drizzling and lime wedges on the side for a refreshing zing.

Nutrition

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.

Find it online: https://homebitesia.com/sweet-and-spicy-chicken-snack-wraps/