Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast, thinly sliced or cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 cup shredded carrots
- 8 large whole wheat or flour tortillas
- 1 cup shredded lettuce (Romaine or iceberg)
- Fresh cilantro, chopped (for garnish, optional)
- Green onions, thinly sliced (for garnish, optional)
- For the Sweet Chili Sauce:
- 1/2 cup sweet chili sauce (store-bought or homemade)
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
Instructions
- Prepare the sweet chili glaze: In a medium bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, fresh lime juice, grated ginger, minced garlic, and red pepper flakes. Set aside.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook, stirring occasionally, until it's golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Sauté the vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced red and green bell peppers and shredded carrots. Sauté for 3-5 minutes, or until the vegetables are crisp-tender. They should still have a slight crunch.
- Combine and glaze: Return the cooked chicken to the skillet with the sautéed vegetables. Pour the prepared sweet chili glaze over the chicken and vegetables. Toss everything gently to coat evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat all ingredients beautifully.
- Assemble the wraps: Warm the tortillas according to package instructions (microwave for 15-20 seconds each or briefly in a dry skillet). Lay out a warm tortilla, then spread a layer of shredded lettuce down the center. Spoon a generous portion of the sweet chili chicken and vegetable mixture over the lettuce.
- Serve: Garnish with fresh chopped cilantro and sliced green onions, if desired. Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a wrap. Serve immediately and enjoy the bold, zesty flavors!
Notes
For an extra layer of crunch, add some toasted sesame seeds to the chicken mixture or a sprinkle of chopped peanuts. This recipe also works wonderfully with turkey breast. You can meal prep components by cooking the chicken and sauce mixture ahead of time and storing it in the fridge for up to 3 days. Reheat gently before assembling wraps.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg