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Sweet Chili Chicken Wraps

These Sweet Chili Chicken Wraps are a quick, flavor-packed lunch combining sweet, sticky chicken with crisp veggies for a customizable meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Dish
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces cooked chicken breasts (grilled, baked, or shredded rotisserie) shredded or sliced
  • 0.5 cup sweet chili sauce
  • 4 large tortillas (flour or whole wheat) or gluten-free tortillas for a gluten-free option
Vegetables
  • 1 cup shredded lettuce
  • 1 piece cucumber, sliced thin
  • 1 piece bell pepper, sliced
  • 1 piece carrot, julienned
Optional Additions
  • shredded cheese optional
  • avocado slices optional
  • fresh herbs (cilantro, mint, or basil) optional
  • a squeeze of lime optional
Cooking Essentials
  • 1 tablespoon olive oil
  • Salt & pepper to taste

Method
 

Preparation
  1. Season chicken lightly with salt and pepper.
  2. Heat olive oil in a skillet over medium heat.
  3. Add chicken and cook until golden and cooked through to 165°F, about 3-5 minutes per side for thin breasts.
  4. Let chicken rest for 5 minutes, then slice thin against the grain.
  5. Toss sliced chicken with sweet chili sauce until evenly coated.
  6. Slice cucumber and bell pepper into thin strips, and julienne the carrot.
Assembly
  1. Warm tortillas in a dry skillet or microwave.
  2. Lay a warm tortilla flat, and layer with lettuce, cucumber, pepper strips, carrot, and sauced chicken.
  3. Add any optional cheese, avocado, or herbs.
  4. Fold in the short sides, roll tightly, and cut in half diagonally.
  5. Toast in a skillet for 1-2 minutes per side if a crisp exterior is desired.

Notes

Store components separately to prevent sogginess. Reheat chicken gently to avoid drying. Serve with extra sweet chili sauce or toppings.