Description
Sweet Chili Chicken Wraps are your answer for easy winter lunches! Tender chicken, crisp veggies, and a tangy sauce make this a satisfying, fast meal.
Ingredients
Scale
- Main Players:
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 3–4 large lettuce leaves (butter or romaine hearts) per serving
- Sauce & Flavor Boosters:
- 1/2 cup sweet chili sauce
- 2 tbsp low-sodium soy sauce
- 1 tbsp fresh lime juice
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cooking oil (vegetable or canola)
- Fresh Fixings:
- 1 red bell pepper, thinly sliced
- 1/2 English cucumber, julienned
- 1 large carrot, shredded or julienned
- 1/4 cup fresh cilantro, chopped
- Optional Fun Stuff:
- 1 tbsp toasted sesame seeds
- Crushed peanuts or cashews for garnish
Instructions
- Prep the Chicken & Sauce:: Slice your boneless, skinless chicken breasts into thin strips, about 1/2-inch thick. In a medium bowl, whisk together the sweet chili sauce, soy sauce, fresh lime juice, and a tiny splash of sesame oil. This is your flavor base, so give it a good mix! I usually taste a little bit here to make sure it’s got that perfect sweet-tangy balance I’m looking for.
- Sauté the Aromatics:: Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Toss in your minced garlic and grated ginger. Oh, the smell! It’s one of my favorite kitchen aromas, honestly. Sauté for about 30 seconds until fragrant, being careful not to burn them – burnt garlic is a sad, sad thing, and I’ve been there, trust me.
- Cook the Chicken:: Add the sliced chicken to the skillet. Stir-fry for about 3-5 minutes, until the chicken is cooked through and lightly golden. This is where the magic starts to happen! Don’t overcrowd the pan, or the chicken will steam instead of sear. If you have a lot, cook it in batches; it’s worth the extra minute.
- Coat in Sweet Chili Goodness:: Pour that delicious sweet chili sauce mixture over the cooked chicken. Stir everything together, letting the sauce bubble and thicken slightly, coating every single piece of chicken. It should look glossy and inviting. This part always makes my mouth water, the way the sauce clings to the chicken.
- Assemble Your Sweet Chili Chicken Wraps:: While the chicken is cooling just slightly, arrange your lettuce leaves, sliced bell peppers, cucumber, and shredded carrots on a platter. This is where you get to be creative! I love seeing all the vibrant colors together, it just makes the Sweet Chili Chicken Wraps feel even more special.
- Fill and Garnish:: Spoon the warm sweet chili chicken mixture into the center of each lettuce leaf. Top with fresh cilantro and a sprinkle of toasted sesame seeds. Now, this is the best part – grab a wrap, fold it up, and dig in! You’ve made these Sweet Chili Chicken Wraps, and they’re going to be so good.