Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, diced into 1-inch pieces
- 1/2 cup sweet chili sauce (plus extra for dipping, optional)
- 6 large flour tortillas or wraps
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups shredded romaine lettuce
- 1/2 cup shredded carrots
Instructions
- Step 1: Heat the olive oil in a large skillet or non-stick pan over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked through and golden brown.
- Step 2: Reduce the heat to low, pour the sweet chili sauce over the cooked chicken, and toss gently until every piece is evenly coated. Allow the mixture to simmer for 1-2 minutes until the sauce slightly thickens and adheres to the chicken. Remove from heat.
- Step 3: Prepare the wraps by briefly warming the tortillas in a microwave for 15 seconds or in a dry pan for 30 seconds per side; this makes them more pliable for rolling.
- Step 4: Lay the warmed tortillas flat. Place a generous layer of shredded romaine lettuce and shredded carrots down the center of each wrap, leaving adequate space on the sides for folding.
- Step 5: Spoon the warm sweet chili chicken mixture evenly over the vegetables on each tortilla. Fold in the opposing sides of the tortilla first, then tightly roll the wrap from the bottom edge upwards. Slice in half diagonally before serving.
Notes
- Store the cooled sweet chili chicken separately from the lettuce/carrot mixture and tortillas; this prevents the wraps from becoming soggy overnight.
- To enjoy leftovers, reheat the chicken mixture gently on the stovetop or in a microwave until warmed through, then assemble the wraps fresh with new, cold lettuce and carrots.
- For a crunchy textural contrast, serve these wraps alongside a small bowl of salted, roasted peanuts or a side of crispy wonton strips.
- To achieve an extra sticky, caramelized coating on the chicken, add a splash of soy sauce and a teaspoon of fresh lime juice to the sweet chili sauce before tossing in Step 2.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American