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A vibrant sweet chili chicken wrap filled with glazed chicken strips, julienned carrots, and fresh cucumbers on a white plate.

Sweet Chili Chicken Wraps

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 455
Ingredients Method

Ingredients
  

  • 500 g boneless skinless chicken breast, sliced into strips
  • 15 ml vegetable oil
  • 2 g kosher salt
  • 1 g cracked black pepper
  • 120 ml commercial sweet chili sauce
  • 4 large flour tortillas (10-inch)
  • 200 g romaine lettuce, shredded
  • 100 g carrots , julienned
  • 100 g English cucumber, julienned
  • 30 g red onion, thinly sliced
  • 15 g fresh cilantro, roughly chopped

Method
 

  1. Season the chicken strips uniformly with salt and black pepper.
  2. Heat vegetable oil in a heavy-bottomed skillet over medium-high heat until shimmering.
  3. Sauté the chicken strips for 6 to 8 minutes, turning occasionally until the internal temperature reaches 74°C (165°F).
  4. Reduce heat to low, add the sweet chili sauce to the skillet, and toss the chicken until thoroughly glazed and the sauce is slightly reduced.
  5. Briefly warm the flour tortillas to increase elasticity.
  6. Place a base layer of shredded lettuce, carrots, cucumber, and red onion in the center of each tortilla.
  7. Distribute the glazed chicken strips evenly across the vegetable base.
  8. Garnish with fresh cilantro.
  9. Fold the lateral edges of the tortilla inward and rotate from the bottom to form a tight cylindrical wrap.