Description
Delicious wraps that combine juicy chicken, vibrant vegetables, and a silky sweet chili sauce, perfect for any meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup sweet chili sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 4 large tortillas or wraps
- Fresh cilantro leaves for garnish
- Lime wedges for serving (optional)
Instructions
- Cut the chicken breasts into thin strips for quicker cooking and marinate with sweet chili sauce, soy sauce, garlic powder, and ground ginger for 15–30 minutes.
- Heat vegetable oil in a large skillet over medium-high heat and cook the marinated chicken strips for 5–7 minutes until cooked through and lightly browned.
- Add shredded carrots and sliced bell pepper to the skillet and sauté for 2–3 minutes until the veggies are just tender.
- Lay the tortillas flat and spoon the chicken and vegetable mixture onto the center of each, topping with julienned cucumber and cilantro.
- Fold the ends of the tortilla over the filling, then roll tightly to create a wrap.
- Cut each wrap in half if desired, and serve with lime wedges.
Notes
Marinate the chicken longer for deeper flavor. Use leftovers as needed, and keep the veggies dry to prevent sogginess. Warm tortillas for easier rolling.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 370
- Sugar: 15g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg