Description
These sweet chili chicken wraps are quick, fresh, and packed with flavor, featuring tender chicken coated in a tangy, slightly spicy lime sauce wrapped with crisp vegetables.
Ingredients
1 1/2 pounds boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sweet chili sauce
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 teaspoon sriracha
6 large flour tortillas
2 cups shredded green cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1/4 cup chopped cilantro
1 avocado, sliced
1/2 cup ranch or creamy dressing
Instructions
- Slice the chicken into thin strips or bite-sized pieces and season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat and cook the chicken for 6 to 8 minutes, stirring occasionally, until golden and fully cooked.
- In a small bowl, whisk together sweet chili sauce, lime juice, soy sauce, and sriracha. Pour over the chicken and cook for 1 to 2 minutes until coated and glossy.
- Warm the tortillas briefly until soft and pliable.
- Assemble by layering cabbage, carrots, bell pepper, cilantro, avocado, and chicken onto each tortilla. Drizzle with dressing.
- Fold in the sides, roll tightly, and serve immediately.
Notes
Swap chicken with shrimp or tofu for variation.
Adjust spice level by adding more sriracha or chili flakes.
Use lettuce wraps instead of tortillas for a lighter option.
Try yogurt-based or spicy mayo dressings as alternatives.
Store chicken separately from vegetables and assemble fresh for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 wrap
- Calories: 460 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg
