Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1/2 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- 4 large tortillas
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- Optional toppings: sesame seeds, sriracha mayo
Instructions
- In a medium bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, sesame oil, garlic powder, and red pepper flakes (if using).
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes.
- Pour the sweet chili sauce mixture over the chicken and cook for another 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken.
- Warm the tortillas according to package instructions.
- Fill each tortilla with shredded lettuce, shredded carrots, sweet chili chicken, green onions, and cilantro. Top with sesame seeds or sriracha mayo, if desired.
- Wrap tightly and serve immediately.
Notes
For a spicier wrap, add more red pepper flakes or a dash of sriracha. Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. You can substitute the chicken for turkey or beef.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 18g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg