Tangy Sweet Chili Chicken Wraps: Fast & Flavorful Dinner (Print Version)
Make Sweet Chili Chicken Wraps tonight! My easy recipe brings sweet, spicy, and tangy flavors together for a quick, satisfying meal. Perfect for busy evenings!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Asian-Inspired
Dietary: Dairy-Free Option
# Ingredients:
→ For the Sweet Chili Chicken
01 -
1 lb boneless, skinless chicken breasts, thinly sliced
02 -
1/2 cup sweet chili sauce (like Mae Ploy or Trader Joe's)
03 -
2 tbsp low-sodium soy sauce
04 -
1 tbsp freshly grated ginger
05 -
2 cloves garlic, minced
06 -
1 tsp toasted sesame oil
07 -
1 tbsp neutral oil (for cooking)
→ For the Wraps & Toppings
08 -
1 large head butter lettuce or romaine lettuce, leaves separated
09 -
1 cup shredded carrots
10 -
1/2 cup julienned cucumber
11 -
1/4 cup fresh cilantro, chopped
→ For the Tangy Drizzle (Optional but Recommended)
12 -
1/4 cup mayonnaise
13 -
1 tbsp fresh lime juice
14 -
1-2 tsp sriracha (to taste)
→ Optional Freshness
15 -
1 tbsp toasted sesame seeds
16 -
2 tbsp chopped peanuts
# Instructions:
01 -
First things first, grab your boneless, skinless chicken breasts and slice 'em thin, about 1/4 to 1/2 inch thick. I usually put them on a cutting board, then realize I forgot to grab a separate plate for the raw chicken, oops! Pop those slices into a medium bowl, ready for their flavor bath. This step is crucial for quick, even cooking.
02 -
In that bowl with your chicken, add the sweet chili sauce, low-sodium soy sauce, grated fresh ginger, minced garlic, and just a tiny splash of toasted sesame oil. Give it a good stir, making sure every piece of chicken is coated. If you have time, let it sit for 15-20 minutes. If not, honestly, I've cooked it right away and it's still delicious. Don't stress!
03 -
Heat a large skillet or wok over medium-high heat with a tablespoon of oil. Once it's shimmering, add your marinated chicken in a single layer. This is where I always have to resist overcrowding the pan – it's a common mistake! Cook in batches if you need to, until the chicken is cooked through and beautifully caramelized, about 3-5 minutes per side. The aroma in my kitchen at this point? Incredible!
04 -
While your chicken is doing its thing, grab a small bowl for the optional, but highly recommended, tangy drizzle. Whisk together the mayonnaise, fresh lime juice, and sriracha. Taste it! Does it need more zing? More heat? This is your chance to make it yours. I usually add a little extra lime, because I love that bright freshness.
05 -
Now for the fun part! Lay out your crisp lettuce cups. Spoon a generous amount of the warm sweet chili chicken into each one. This is where you can get a little messy, it's okay, it's part of the charm!
06 -
Top your Sweet Chili Chicken Wraps with shredded carrots, julienned cucumber, and a sprinkle of fresh cilantro. Drizzle with that tangy mayo sauce you just made, and if you're feeling extra fancy, a few toasted sesame seeds or chopped peanuts. Serve immediately and watch them disappear!
# Notes:
01 -
Don't overcrowd the pan when cooking the chicken; it steams instead of searing, and you miss out on that lovely caramelization.
02 -
Store all components separately for best freshness – especially the lettuce! Assemble right before eating.
03 -
If you're out of butter lettuce, romaine or even large iceberg leaves can work in a pinch for the wraps.
04 -
A squeeze of fresh lime juice over the finished wraps really brightens all the flavors, don't skip it!
# Tools You'll Need:
01 -
Large skillet or wok
02 -
mixing bowls
03 -
cutting board
04 -
sharp knife
05 -
whisk
# Nutrition Facts (Per Serving):
Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 25-35g
Protein: 30-40g