Sweet Chili Chicken Wraps

These Sweet Chili Chicken Wraps are the ultimate solution for a quick and flavorful weeknight meal. In just 30 minutes, you can enjoy tender, shredded chicken simmered in a tangy sauce paired with the refreshing crunch of fresh vegetables.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 wraps

Course: Dinner, Lunch

Cuisine: Asian-inspired

Calories: 390

Ingredients Equipment Method Notes

Ingredients

1 ½ pounds chicken breasts
½ cup sweet chili sauce
¼ cup soy sauce
1 lime juice only
Green lettuce
1 medium Daikon radish shredded
1 cup cucumber diced
2 cups carrot shredded
½ red onion sliced
Sweet peppers chopped
Fresh cilantro for garnish
6 large tortillas or wraps
Extra sweet chili sauce for drizzling

Equipment

Medium Pot
Forks

Method

In a medium pot, combine the chicken breasts, sweet chili sauce, soy sauce, and lime juice over medium heat.
1 ½ pounds chicken breasts, ½ cup sweet chili sauce, ¼ cup soy sauce, 1 lime
Cover the pot and let the mixture simmer, stirring occasionally, for about 15 to 20 minutes or until the chicken is fully cooked through and easy to shred.
Once cooked, remove the lid and shred the chicken into chunky pieces using two forks.
Turn the heat down to low and let the shredded chicken simmer uncovered for a few more minutes to allow the sauce to thicken and coat the meat.
While the chicken finishes, wash and dry the lettuce and prepare all the fresh vegetables, including the radish, cucumber, carrots, onions, and peppers.
Green lettuce, 1 medium Daikon radish, 1 cup cucumber, 2 cups carrot, ½ red onion, Sweet peppers
To assemble a wrap, lay out a tortilla and place a few pieces of lettuce on it. Top with the shredded vegetables and add a generous portion of the sweet chili chicken.
6 large tortillas or wraps
Drizzle with extra sweet chili sauce, garnish with fresh cilantro, roll the wrap up tightly, and serve immediately.
Fresh cilantro, Extra sweet chili sauce

Notes

Store the cooked chicken in an airtight container in the refrigerator for 4 to 5 days, keeping fresh vegetables separate to maintain their crunch. For the best texture, avoid shredding the chicken too finely so it holds the sauce better.