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- 2 boneless chicken breasts, thinly sliced into strips - 1 cup mixed bell peppers (red, yellow, and green), julienned - 1 medium red onion, thinly sliced - 1 cup shredded carrots In this dish, the chicken is the star. I like to use boneless chicken breasts because they cook quickly and stay juicy. Adding mixed bell peppers gives a nice crunch and color. The red onion adds a bit of sweetness, while shredded carrots bring extra texture. - 1/2 cup sweet chili sauce, plus extra for drizzling - 2 tablespoons soy sauce - 1 tablespoon sesame oil The sweet chili sauce is key. It makes these wraps tasty and fun. The soy sauce adds depth, while sesame oil gives a nutty flavor. Together, they make the chicken and veggies shine. - 4 large flour tortillas - Crunchy lettuce leaves (such as romaine or iceberg), for serving - Fresh cilantro leaves, for garnish Flour tortillas are soft and easy to roll. I love crunchy lettuce because it adds freshness. Cilantro gives a burst of flavor and a pop of green. These ingredients make the wraps not just good, but great! {{ingredient_image_2}} First, we need to marinate the chicken strips. Take 2 boneless chicken breasts and slice them thinly. In a medium bowl, mix the chicken with salt, pepper, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil. Make sure the chicken is well-coated. Let it marinate for at least 15 minutes. This step adds flavor. Next, we will cook the chicken in a skillet. Heat a large non-stick skillet over medium-high heat. Add a drizzle of cooking oil. Once the oil is hot, add the marinated chicken strips. Sauté the chicken for about 5 to 7 minutes. Stir occasionally until the chicken turns golden brown and is fully cooked. Now, let's add the vegetables. Once the chicken is cooked, toss in 1 cup of mixed bell peppers, 1 thinly sliced red onion, and 1 cup of shredded carrots. Stir-fry these veggies with the chicken for 3 to 4 minutes. You want them to be tender but still have a nice crunch. After that, drizzle 1/2 cup of sweet chili sauce over the chicken and vegetables. Mix everything well so that every bite is coated with that sweet sauce. Cook for another minute to let the flavors meld together. It’s time to prepare the tortillas. Warm 4 large flour tortillas in a separate skillet over low heat for about 15 to 20 seconds. You can also microwave them to soften. Now for the fun part! Lay down a few crisp lettuce leaves on each tortilla. Spoon a generous amount of the chicken and vegetable mixture on top. Garnish with fresh cilantro leaves for extra flavor. Carefully roll up the tortillas. Start at one end, tucking in the sides as you go. This will keep all the tasty filling inside. For a nice presentation, slice the wraps in half diagonally. Serve them right away, drizzled with extra sweet chili sauce if you like. Enjoy your delicious Sweet Chili Chicken Wraps! For the best flavor, marinate the chicken for at least 15 minutes. Mix the chicken with salt, pepper, soy sauce, and sesame oil. This helps the chicken soak up all the tasty goodness. Use a non-stick skillet to sauté the chicken. Heat the pan well before adding the chicken. This keeps the chicken from sticking and helps it brown nicely. To make your wraps look great, garnish them with fresh cilantro. Place a few cilantro leaves on top after rolling the wraps. You can also slice the wraps in half diagonally. This makes them easier to eat and looks nice on a plate. Serve your Sweet Chili Chicken Wraps with crunchy sides. Try pairing them with fresh veggie sticks or a light salad. For drinks, a cold lemonade or iced tea works well. These choices balance the sweet and spicy flavors of the wraps. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes instead of 15 for a deeper flavor infusion. Vegetable Crunch: Add the vegetables towards the end of cooking to maintain their crispness and vibrant color. Warm Tortillas: Warm the tortillas in a skillet instead of a microwave for a better texture and flavor. Garnish Wisely: Fresh herbs like cilantro can elevate the dish; consider adding some mint or basil for a unique twist. {{image_4}} You can switch up the protein in Sweet Chili Chicken Wraps. For a seafood twist, try shrimp. Shrimp cooks fast and adds a nice flavor. Simply sauté the shrimp until pink, then add your veggies and sauce. Tofu is another great option. Use firm tofu for the best texture. Press it to remove excess water, then cube and sauté until golden. Both options keep the dish tasty and fun. If you want a veggie-only version, you can easily make it. Skip the chicken and load up on colorful veggies. Try using zucchini, mushrooms, or even avocado. These veggies add great flavor and texture. Toss them in the sweet chili sauce and sauté until tender. This makes a great meal for vegetarians and is still very filling. To make your wraps even better, think about adding spices or different sauces. A pinch of garlic powder or ginger can elevate the taste. You might also drizzle some sriracha for heat. If you love creamy sauces, try adding a yogurt or ranch dressing. These small changes can make a big difference in flavor and keep your wraps exciting each time! To keep your sweet chili chicken wraps fresh, wrap them tightly with plastic wrap or foil. This helps keep air out. Place the wrapped wraps in an airtight container. Store them in the fridge for up to three days. Always check for any signs of spoilage before eating. To reheat your wraps without drying them out, use the stovetop. Heat a non-stick skillet over low heat. Place the wrap in the skillet and cover it with a lid. Heat for about three to five minutes on each side. This method keeps the wrap soft and warm. You can also use a microwave. Place the wrap on a microwave-safe plate. Cover it with a damp paper towel. Heat for 30 seconds, then check if it's warm enough. To freeze sweet chili chicken wraps, first let them cool completely. Wrap each one in plastic wrap, then place them in a freezer bag. Seal the bag tightly, removing as much air as possible. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can use other types of tortillas. For gluten-free options, try corn tortillas. Whole grain tortillas add fiber and nutrients. You can also explore spinach or tomato tortillas for added flavor. Each type gives a unique taste to your wraps. You can store the wraps in the fridge for up to three days. Wrap them in plastic wrap or foil to keep them fresh. Make sure to place them in an airtight container. This helps keep the tortillas soft and the filling tasty. These wraps pair well with many sides. Try serving them with a fresh salad or crispy fries. You can also add a side of rice for a filling meal. If you like dips, serve with extra sweet chili sauce or a tangy yogurt sauce. Enjoy experimenting! Sweet chili chicken wraps combine tasty chicken, fresh veggies, and rich sauces. You learned how to marinate chicken and sauté veggies. I shared tips to make wraps look great and taste even better. You can switch proteins or make a vegetarian option if you wish. When storing, follow my tips for freshness. These wraps are easy to enjoy now or later. Grab your ingredients and get started! Enjoy each bite of your delicious creation.

Sweet Chili Chicken Wraps

Delicious wraps filled with marinated chicken, colorful vegetables, and sweet chili sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, thinly sliced into strips
  • 1 cup mixed bell peppers (red, yellow, and green), julienned
  • 1 medium red onion, thinly sliced
  • 1 cup shredded carrots
  • 0.5 cup sweet chili sauce, plus extra for drizzling
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 4 large flour tortillas
  • to taste fresh cilantro leaves, for garnish
  • to taste crunchy lettuce leaves (such as romaine or iceberg), for serving
  • to taste salt and freshly ground black pepper

Instructions
 

  • In a medium bowl, toss the thinly sliced chicken breast with salt and pepper, soy sauce, and sesame oil until evenly coated. Allow the mixture to marinate for a minimum of 15 minutes to enhance the flavor.
  • Heat a large non-stick skillet over medium-high heat and add a drizzle of oil. When the oil is hot, add the marinated chicken strips. Sauté the chicken for approximately 5-7 minutes, stirring occasionally, until it is golden brown and fully cooked through.
  • Once the chicken is cooked, add the julienned bell peppers, red onion, and shredded carrots to the skillet. Stir-fry these vegetables with the chicken for an additional 3-4 minutes, or until they are tender yet still crisp.
  • Drizzle the sweet chili sauce over the chicken and vegetables in the skillet, mixing thoroughly to ensure everything is evenly coated. Continue to cook for about 1 minute, allowing the flavors to meld.
  • Meanwhile, warm the flour tortillas in a separate skillet over low heat or in the microwave for about 15-20 seconds until they are soft and pliable.
  • To assemble the wraps, lay down a few crisp lettuce leaves on each tortilla, followed by a generous scoop of the chicken and vegetable mixture.
  • Garnish with fresh cilantro leaves on top for added flavor, then carefully roll the tortilla tightly around the filling, tucking in the sides as you wrap.
  • For an appealing presentation, slice the wraps in half diagonally and serve them immediately, drizzled with a little extra sweet chili sauce if desired.

Notes

For extra flavor, let the chicken marinate longer if possible.
Keyword chicken, easy, sweet chili, wraps