Description
A quick and delicious sweet chili chicken wrap that balances sweet, spicy, and savory flavors, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized strips
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil or olive oil
- 1/2 cup sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha sauce
- 1 teaspoon fresh grated ginger
- 4 large flour tortillas (10-inch size)
- 2 cups romaine lettuce, shredded
- 1 cup purple cabbage, thinly sliced
- 1 large carrot, julienned or shredded
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup fresh cilantro leaves
- 2 green onions, sliced
- 1/4 cup mayonnaise or Greek yogurt
- Sesame seeds for garnish (optional)
Instructions
- Pat the chicken dry and toss with cornstarch and seasonings.
- Prepare the sweet chili sauce by whisking all the sauce ingredients in a bowl.
- Cook the chicken in a skillet over medium-high heat until golden brown and cooked through.
- Pour the sweet chili sauce over the chicken and toss to coat.
- Prepare fresh vegetables for assembly.
- Warm tortillas in a skillet or microwave.
- Assemble the wrap by layering mayonnaise, vegetables, and chicken on the tortilla.
- Roll the wrap tightly, ensuring it’s compact.
- Slice and serve immediately.
Notes
Double-coat chicken for extra crispiness. Can substitute chicken with tofu or tempeh for a vegetarian option.
Nutrition
- Serving Size: 1 wrap
- Calories: 485
- Sugar: 14g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 98mg