Description

These Sweet Chili Chicken Wraps offer a delightful balance of spicy and sweet flavors, perfect for a satisfying lunch. Tender chicken coated in a vibrant sweet chili sauce, combined with crisp vegetables and a creamy chili-lime dressing, all wrapped in a soft tortilla.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs, cubed or stripped
1 tablespoon olive oil or avocado oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional)
For the Elevated Sweet Chili Sauce:
1/2 cup good quality Thai sweet chili sauce
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon fresh ginger, grated or finely minced
2 cloves garlic, minced
1 teaspoon brown sugar or maple syrup (optional)
1/2 teaspoon red pepper flakes (optional)
2 tablespoons water or chicken broth (to thin slightly, if needed)
For the Creamy Chili-Lime Dressing:
1/3 cup mayonnaise or Greek yogurt
2 tablespoons Sweet Chili Sauce
1 tablespoon fresh lime juice
For the Wraps and Fresh Toppings:
8–12 large butter lettuce leaves, romaine hearts, or green leaf lettuce leaves OR 8-10 small to medium flour tortillas
1 large carrot, julienned or finely shredded
1/2 English cucumber, julienned
1/4 head red cabbage, very thinly sliced or shredded
1 red bell pepper, thinly sliced
1/2 cup fresh cilantro, roughly chopped
3–4 green onions, thinly sliced on the bias
1/4 cup chopped roasted peanuts
2 limes, cut into wedges

Instructions

Pat chicken dry. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika (optional). Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken in batches for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove and let rest 5-10 minutes.
Mince 2 cloves garlic and 1 tbsp fresh ginger. In a small saucepan, combine 1/2 cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, minced garlic, ginger, 1 tsp sesame oil (optional), and 1/2 tsp red pepper flakes (optional). Bring to a gentle simmer for 3-5 minutes, stirring occasionally. Taste and adjust seasonings. Toss cooked chicken with a portion of this warm sauce.
In a small bowl, whisk together 1/3 cup mayonnaise or Greek yogurt, 2 tbsp sweet chili sauce, and 1 tbsp fresh lime juice for the dressing. Set aside.
Wash and dry lettuce leaves if using. Julienne 1 large carrot, cut 1/2 English cucumber into matchsticks, and shred 1/4 head red cabbage. Thinly slice 1 red bell pepper. Chop 1/2 cup fresh cilantro and thinly slice 3-4 green onions. Roughly chop 1/4 cup roasted peanuts. Cut 2 limes into wedges for serving. Arrange all toppings for easy assembly.
Warm 4 large tortillas (if desired). Spoon sweet chili chicken onto the center of each tortilla or lettuce leaf. Layer with shredded lettuce, red cabbage, julienned carrot, cucumber, and red bell pepper. Garnish with fresh cilantro, green onions, and chopped peanuts. Drizzle with the creamy chili-lime dressing and squeeze fresh lime juice over the fillings. Fold and roll up wraps. Serve immediately.

Notes

For a gluten-free option, use tamari instead of soy sauce and ensure your sweet chili sauce is gluten-free.
Adjust red pepper flakes to your preferred spice level.
Toasted sesame oil can add a richer nutty flavor to the sauce.
If using lettuce wraps, ensure the leaves are thoroughly dried to prevent sogginess.

Prep Time: 45 Minutes
Cook Time: 10 Minutes
Category: Main Course
Method: Pan-Seared, Simmered, Assembled
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 Wrap
Calories: Approx. 450-550 (will vary based on ingredients and portion size)
Sugar: Approx. 15-25g
Sodium: Approx. 800-1200mg
Fat: Approx. 20-30g
Saturated Fat: Approx. 4-8g
Unsaturated Fat: Approx. 16-22g
Trans Fat: Approx. 0-1g
Carbohydrates: Approx. 30-45g
Fiber: Approx. 3-6g
Protein: Approx. 30-40g
Cholesterol: Approx. 80-100mg

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