Ingredients
- Chicken breast: 1 pound, boneless, skinless
- Sweet chili sauce: 1/2 cup
- Soy sauce: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, grated
- Flour tortillas: 6-8, burrito size
- Shredded lettuce: 2 cups
Instructions
- Step 1: Cut the chicken breast into bite-sized pieces. In a bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, minced garlic, and grated ginger.
- Step 2: Add the chicken to the sauce mixture and marinate for at least 15 minutes (or up to 1 hour) in the refrigerator.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until the chicken is cooked through and the sauce has thickened, about 8-10 minutes.
- Step 4: Warm the flour tortillas according to package instructions.
- Step 5: Divide the cooked sweet chili chicken evenly among the tortillas. Top each with shredded lettuce.
- Step 6: Wrap and serve immediately.
Notes
- Store leftover chicken filling separately from the tortillas and lettuce to prevent soggy wraps.
- Reheat the chicken filling in a skillet or microwave until warmed through, then assemble the wraps fresh.
- Serve these wraps with a side of crunchy coleslaw or a vibrant mango salsa for extra flavor and texture.
- For a deeper flavor, marinate the chicken for the full hour; the longer it sits, the more delicious it becomes!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American