Sticky Sweet Chili Chicken Wraps
Quick and flavorful wraps featuring tender chicken in sticky sweet chili sauce with fresh veggies.
Equipment
- Skillet
- Mixing bowls
- Cutting board
- Knife
Ingredients
Chicken
- 500 g boneless chicken breast cut into strips
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp ginger finely grated
- salt and black pepper to taste
Sauce
- 4 tbsp sweet chili sauce
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame oil
Wraps & Veggies
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 red bell pepper thinly sliced
- 0.5 cup grated carrots
- 0.25 cup fresh cilantro leaves
- sesame seeds optional garnish
Instructions
- Heat olive oil in a skillet over medium-high heat. Add chicken strips, season with salt and pepper, and cook until lightly browned, about 5–6 minutes. Remove from skillet.
- In the same skillet, sauté garlic and ginger for 30 seconds until fragrant.
- Add sweet chili sauce, honey, soy sauce, rice vinegar, and sesame oil. Stir and cook for 2 minutes until slightly thickened.
- Return chicken to skillet and toss to coat. Cook an additional 2–3 minutes, then remove from heat.
- Lay tortillas on a clean surface. Layer with lettuce, bell peppers, carrots, and chicken.
- Top with cilantro and sesame seeds. Fold sides inwards and roll tightly. Serve warm with extra chili sauce if desired.
Notes
Marinate chicken for extra flavor. Serve immediately for best texture.