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recipe image of a realistic top down mise en place shot showing boneless skinless chicken breasts sweet chili sauce flour tortillas soy sauce lime juice lettuce cucumber carrots tomato red onion cilantro mayonnaise cheese ginger garlic avocado cashews daikon radish bell peppers green onions pickles arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Chili Chicken Wraps

Indulge in these incredibly fast and easy Chili Chicken Wraps, bursting with sweet, spicy, and savory flavors from a homemade chili sauce, crispy coated chicken, and fresh veggies wrapped in warm tortillas, perfect for a satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Chili Sauce
  • 1/2 cup 1/2 cup store bought is great!
  • sweet chili sauce store bought is great!
  • 2 tablespoons 2 tablespoons or tamari for gluten free
  • soy sauce or tamari for gluten free
  • 1 tablespoon 1 tablespoon
  • rice vinegar
  • 1 tablespoon 1 tablespoon or maple syrup
  • honey or maple syrup
  • 1 teaspoon 1 teaspoon or more, to taste
  • sriracha or more, to taste
  • 1 teaspoon 1 teaspoon
  • sesame oil
  • 2 cloves 2 cloves minced
  • garlic minced
  • 1 teaspoon 1 teaspoon freshly grated
  • ginger freshly grated
  • 1 lb 1 lb boneless, skinless, cut into small bite sized pieces
  • chicken breasts boneless, skinless, cut into small bite sized pieces
  • 1/4 cup 1/4 cup
  • cornstarch
  • 1/2 teaspoon 1/2 teaspoon
  • salt
  • 1/2 teaspoon 1/2 teaspoon
  • black pepper
  • 2 tablespoons 2 tablespoons
  • olive oil
  • 4 large 4 large
  • flour tortillas
  • 1 cup 1 cup shredded
  • lettuce shredded
  • 1/2 cup 1/2 cup shredded
  • carrots shredded
  • 1/4 1/4 thinly sliced
  • red onion thinly sliced
  • Optional Optional chopped cilantro and sliced avocado for serving
  • cilantro chopped cilantro and sliced avocado for serving
  • and sliced avocado chopped cilantro and sliced avocado for serving

Equipment

  • skillet,
  • Mixing bowl

Method
 

Prepare the Chicken
  1. Start by patting your chicken pieces dry with a paper towel. In a medium bowl, whisk together the cornstarch, salt, and pepper. Add the chicken pieces and toss them until every piece is evenly coated. Set aside for a moment.
  2. In a separate small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, sriracha, sesame oil, minced garlic, and grated ginger until smooth and well combined. Taste and add more sriracha if desired.
Cook the Chicken and Sauce
  1. Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken pieces in a single layer, cooking in batches if needed. Cook for 3-4 minutes per side until golden brown, crispy, and cooked through.
  2. Reduce the heat to low and pour the prepared chili sauce over the chicken. Stir gently to coat all pieces. Let simmer for 1-2 minutes until the sauce thickens slightly.
Assemble the Wraps
  1. Warm the tortillas by heating them in a dry skillet for 30 seconds per side or microwave wrapped in a damp paper towel for 30-45 seconds.
  2. Lay a tortilla flat and spoon a generous amount of saucy chicken down the center. Top with shredded lettuce, carrots, red onion, and optional cilantro and avocado. Fold in the sides and roll up tightly. Slice in half and serve.

Nutrition

Calories: 650kcalCarbohydrates: 70gProtein: 40gFat: 20g

Notes

To prevent wraps from getting soggy, assemble just before serving. For meal prep, cook chicken ahead and store components separately. Reheat chicken in a skillet to maintain crispiness. Customize spice level by adjusting sriracha. Substitutes: Chicken thighs, corn tortillas for gluten-free, tamari for soy.
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