Description
Flavor-packed chicken wraps with sweet chili sauce, fresh veggies, and optional toppings, perfect for lunch or dinner.
Ingredients
Scale
- 2 cooked chicken breasts (grilled, baked, or shredded rotisserie)
- ½ cup sweet chili sauce
- 4 large tortillas (flour or whole wheat)
- 1 cup shredded lettuce
- 1 cucumber, sliced thin
- 1 bell pepper, sliced
- 1 carrot, julienned
- Optional: shredded cheese
- Optional: avocado slices
- Optional: fresh herbs (cilantro, mint, or basil)
- Optional: a squeeze of lime
- Olive oil
- Salt & pepper
Instructions
- Season the chicken lightly with salt and pepper. Heat a skillet with a drizzle of olive oil and warm it before adding the chicken. Cook until golden brown, approximately 6-8 minutes on each side, until it reaches 165°F.
- Let the chicken rest for about 5 minutes, then thinly slice it against the grain.
- Toss the sliced chicken in a bowl with the sweet chili sauce until well coated.
- Prepare your veggies: slice the cucumber, bell pepper, and julienne the carrot.
- Warm the tortillas in a dry pan over medium heat for about 10-15 seconds or microwave them to soften.
- Assemble the wraps by laying a generous portion of sweet chili chicken on the tortilla, followed by shredded lettuce, veggies, and any optional toppings.
- Fold in the sides of the tortilla and roll it up tightly from the bottom. Cut in half diagonally and serve.
Notes
For added richness, consider marinating the chicken in sweet chili sauce before cooking. Toasting the tortillas can enhance crunch. Drizzle sriracha for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg