Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1/2 cup sweet chili sauce
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon sesame oil
- 4 large flour tortillas
- 2 cups shredded lettuce
- 1 cup shredded carrots
- 1/2 cup bean sprouts (optional)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon sesame seeds (optional)
- 1 avocado, sliced (optional)
- 1/4 red onion, thinly sliced (optional)
- 1/2 bell pepper, sliced (optional)
- 1/2 cup shredded cheese (optional)
- Sriracha or chili flakes (optional)
Instructions
- In a bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, grated ginger, and sesame oil.
- Add the chicken breasts to the bowl and toss to coat evenly.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Heat a tablespoon of oil in a large skillet over medium high heat.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Preheat grill to medium high heat.
- Remove the chicken from the marinade and discard the marinade.
- For pan frying, add the chicken to the skillet and cook for about 5 to 7 minutes per side, or until cooked through and no longer pink inside.
- For baking, place the chicken on the baking sheet and bake for about 20 to 25 minutes, or until cooked through.
- For grilling, grill the chicken for about 5 to 7 minutes per side, or until cooked through.
- Let the chicken rest for a few minutes before slicing or shredding.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable.
- Lay a tortilla flat on a plate.
- Spread a thin layer of sweet chili sauce (optional) on the tortilla.
- Add a layer of shredded lettuce, followed by shredded carrots, bean sprouts (if using), and cilantro.
- Top with the sliced or shredded chicken.
- Add any additional toppings you like, such as avocado, red onion, bell peppers, or cheese.
- Fold in the sides of the tortilla and then roll it up tightly.
- Cut the wrap in half (optional) and serve immediately.
Notes
Use pre-shredded carrots and bagged lettuce to save time. Leftover rotisserie chicken can also work. Store cooked chicken in an airtight container for up to three days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Baking, Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg