Description
Whip up a Quick Easy Sweet Chili Chicken Wraps Dinner! Tender chicken, vibrant veggies, and a tangy-sweet sauce make for a speedy, satisfying meal.
Ingredients
Scale
- Chicken & Wraps Base:
- 2 boneless, skinless chicken breasts, sliced thin
- 4–6 large flour tortillas
- Sweet Chili Sauce Mix:
- 1/2 cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice
- 1 tbsp olive or avocado oil (for cooking chicken)
- Fresh Veggies & Crunch:
- 2 cups coleslaw mix (shredded cabbage and carrots)
- Garnish & Finishing Touches:
- 1/4 cup fresh cilantro, chopped
- 1 tsp sesame seeds (optional)
Instructions
- Prep the Chicken:: Okay, first things first, let’s get that chicken ready. Slice your chicken breasts into thin strips, about 1/2-inch thick. This helps them cook super fast and ensures they’re tender for your wraps. I like to pat them dry with a paper towel first; it helps them get a nice sear. Don’t overcrowd the pan, or you’ll steam them instead of getting that lovely golden-brown crust. I always forget to season the chicken before cooking, so a little salt and pepper here is a must!
- Cook the Chicken:: Heat a tablespoon of oil (I usually use olive or avocado oil) in a large skillet over medium-high heat. Once it’s shimmering, add the chicken strips. Cook them for about 4-6 minutes, flipping occasionally, until they’re cooked through and lightly browned. You want them just done, not rubbery! I’ve definitely overcooked chicken before and it’s just sad, so keep an eye on it. Pull it off the heat as soon as it’s done.
- Whip Up the Sweet Chili Sauce:: While the chicken is cooking, grab a small bowl. Whisk together the sweet chili sauce, soy sauce, and lime juice. Give it a good stir. This is where the magic happens, honestly! The lime brightens everything up, making the sweet chili sauce even more vibrant. Taste it! Need more kick? Add a tiny pinch of red pepper flakes. This sauce smells so good, it makes my kitchen feel like a gourmet restaurant for a second!
- Combine & Coat:: Once the chicken is cooked, pour that delicious sweet chili sauce mixture right over the chicken in the skillet. Toss everything together, making sure every piece of chicken is coated in that glossy, tangy-sweet goodness. Let it simmer for just a minute or two, just long enough for the sauce to warm through and cling to the chicken. Oh, the aroma is just incredible at this stage!
- Warm the Tortillas:: While the chicken is soaking up all that flavor, warm your tortillas. You can do this quickly in a dry skillet over medium heat for about 15-20 seconds per side, or a few seconds in the microwave. Warming them makes them more pliable and less likely to crack when you fold them. I always forget this step, then wonder why my wrap is falling apart!
- Assemble Your Quick Easy Sweet Chili Chicken Wraps Dinner:: Now for the fun part! Lay out a warm tortilla. Spoon a generous amount of the sweet chili chicken down the center. Top with a handful of coleslaw mix and a sprinkle of fresh cilantro. Fold in the sides, then roll it up tightly. The finished wrap should look plump and inviting, smelling amazing with that mix of sweet, savory, and fresh. Garnish with sesame seeds if you remembered them (I usually don’t until after the first bite!).