Description
Bright, sticky, and just a little spicy, these Sweet Chili Chicken Wraps deliver big flavor in a small package, ready in about 30 minutes.
Ingredients
Scale
- 500 g (1 lb) boneless chicken thighs
- 15 ml (1 tbsp) light soy sauce
- 15 ml (1 tbsp) rice vinegar
- 1 minced garlic clove
- 120 ml (1/2 cup) sweet chili sauce
- 8 g (2 tsp) cornstarch
- 15 ml (1 tbsp) water
- 1 lime, juiced
- 10 ml (2 tsp) fish sauce (optional)
- 4 large flour tortillas (approx. 25 cm / 10 inches)
- 200 g (2 cups) shredded green cabbage
- 1 medium carrot, julienned
- Optional: fresh cilantro, sliced scallions, and a lime-yogurt or mayo drizzle
Instructions
- Marinate the chicken: Slice chicken thighs into strips and toss with soy sauce, rice vinegar, and minced garlic. Let rest for 5–10 minutes.
- Make the sauce: Whisk sweet chili sauce, lime juice, fish sauce, and cornstarch dissolved in water in a small bowl.
- Prep the slaw and tortillas: Shred cabbage and julienne carrot; toss with salt and lime juice. Warm tortillas in a skillet for 3–5 minutes.
- Sear the chicken: Heat oil in a skillet, add chicken, and sear for 2–3 minutes per side until browned.
- Toss in the sauce: Pour sauce over chicken, stir for 60–90 seconds until thickened.
- Assemble the wraps: Place sauced chicken and slaw on each tortilla, add cilantro if using, fold, and serve immediately.
Notes
For a vegetarian version, replace chicken with firm tofu. Ensure to adjust seasoning accordingly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 12g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 85mg