Sweet Chilli Chicken Wrap is a delightful dish that combines tender chicken with a tangy-sweet sauce, creating a perfect balance of flavors. This wrap is not just a meal; it’s an experience that tantalizes your taste buds while being easy to prepare. Packed with fresh vegetables and a hint of spice, these wraps are perfect for lunch, dinner, or even a simple snack. Let’s dive into this mouthwatering recipe that will surely become a family favorite!

Why You’ll Love This Sweet Chilli Chicken Wrap

This Sweet Chilli Chicken Wrap is more than just a meal; it offers numerous benefits:

Quick and easy to prepare, perfect for busy weeknights.
It’s a wholesome option, combining protein and veggies.
Versatile: customize with your favorite fillings.
A delightful blend of sweet and spicy flavors.
Great for meal prep, making it ideal for lunches.
Suitable for gluten-free diets when using appropriate wraps.

With a delicious array of ingredients, this wrap stands out as a Spicy Chicken Wrap that everyone will enjoy, making it a fantastic dinner idea.

Ingredients for Sweet Chilli Chicken Wrap

Gather these items:

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

How to Make Sweet Chilli Chicken Wrap Step-by-Step

Step 1: Combine the sweet chili sauce, soy sauce, and lime juice in a large bowl to create the marinade. Add the chicken breasts, turning to coat evenly, and let marinate for at least 15 minutes (I find 30 minutes delivers even better flavor if you have the time).
Step 2: Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook for 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).
Step 3: Pour the reserved marinade into the skillet and bring to a simmer. Let it bubble for 2-3 minutes until it reduces slightly and creates a glossy glaze on the chicken. Remove from heat and let the chicken rest for 5 minutes.
Step 4: Slice the chicken into thin strips against the grain. The chicken should be juicy inside with a beautiful sticky glaze coating each piece.
Step 5: Warm the tortillas slightly – either in a dry skillet for 20 seconds per side or wrapped in damp paper towels in the microwave for 30 seconds. This makes them more pliable and less likely to tear.
Step 6: Assemble each wrap by laying down a bed of green lettuce on the tortilla, then adding a portion of the sliced chicken. Top with shredded daikon, cucumber, carrot, red onion, and sweet peppers.
Step 7: Sprinkle fresh cilantro over the fillings and drizzle with additional sweet chili sauce. I like to add an extra squeeze of lime juice at this stage for brightness.
Step 8: Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll up tightly to enclose all ingredients. Slice in half diagonally for the perfect presentation.

Pro Tips for the Perfect Sweet Chilli Chicken Wrap

Keep these in mind:

For extra flavor, marinate the chicken for longer if time allows.
Adjust the level of spiciness by adding more or less sweet chili sauce.
Use fresh veggies for a crunchy texture.

Cooking method: Skillet ensures a quick and tasty outcome!

Best Ways to Serve Sweet Chilli Chicken Wrap

These wraps are delicious on their own, but here are some serving ideas:

Pair with a side of fried rice for a complete meal.
Serve with a fresh salad for a lighter option.
Add your favorite Chicken Wrap with Spicy Sauce for a kick.

How to Store and Reheat Sweet Chilli Chicken Wrap

To enjoy these wraps later, store them in an airtight container in the fridge. They can last up to 3 days. To reheat, simply place them in a skillet over medium heat until warmed through. This makes them an excellent choice for Sweet Chili Chicken Wrap for meal prep.

Frequently Asked Questions About Sweet Chilli Chicken Wrap

What’s the secret to perfect Sweet Chilli Chicken Wrap?

The key to a perfect Sweet Chili Chicken Wrap is in the marinade. Allowing the chicken to soak up the flavors enhances the overall taste, ensuring every bite is deliciously satisfying.

Can I make Sweet Chilli Chicken Wrap ahead of time?

Yes! You can marinate the chicken and prepare the vegetables in advance. Just assemble the wraps when you’re ready to serve for a fresh meal.

How do I avoid common mistakes with Sweet Chilli Chicken Wrap?

Ensure you don’t overcook the chicken, as it can become dry. Also, warming the tortillas before wrapping helps prevent tearing. Enjoy your Chili Chicken Tortilla with confidence!

Variations of Sweet Chilli Chicken Wrap You Can Try

Here are some ideas to mix things up:

Swap chicken for shrimp for a tasty Thai Sweet Chili Chicken Wrap.
Add avocado slices for a creamy texture.
Incorporate grilled vegetables for a Sweet and Spicy Chicken Wrap.

These variations can enhance the dish while keeping it gluten-free and nutritious!

For more delicious recipes, check out our latest recipes, or try making Cranberry Orange Pancakes for a delightful breakfast. If you’re looking for more meal prep ideas, consider our Slow Cooker Korean Beef recipe for a flavorful dinner option.

For additional information on the benefits of marinating chicken, you can visit Healthline.

Mouthwatering Sweet Chilli Chicken Wrap Recipe

Author: basmer
Total Time: 30 minutes
Yield: 6 wraps 1x
Diet: Gluten Free

Print Recipe

Description

Mouthwatering Sweet Chilli Chicken Wrap Recipe

Instructions

Combine the sweet chili sauce, soy sauce, and lime juice in a large bowl to create the marinade. Add the chicken breasts, turning to coat evenly, and let marinate for at least 15 minutes (I find 30 minutes delivers even better flavor if you have the time).
Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook for 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).
Pour the reserved marinade into the skillet and bring to a simmer. Let it bubble for 2-3 minutes until it reduces slightly and creates a glossy glaze on the chicken. Remove from heat and let the chicken rest for 5 minutes.
Slice the chicken into thin strips against the grain. The chicken should be juicy inside with a beautiful sticky glaze coating each piece.
Warm the tortillas slightly – either in a dry skillet for 20 seconds per side or wrapped in damp paper towels in the microwave for 30 seconds. This makes them more pliable and less likely to tear.
Assemble each wrap by laying down a bed of green lettuce on the tortilla, then adding a portion of the sliced chicken. Top with shredded daikon, cucumber, carrot, red onion, and sweet peppers.
Sprinkle fresh cilantro over the fillings and drizzle with additional sweet chili sauce. I like to add an extra squeeze of lime juice at this stage for brightness.
Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll up tightly to enclose all ingredients. Slice in half diagonally for the perfect presentation.