Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs
- Sweet chili sauce: 1/2 cup
- Soy sauce: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Large flour tortillas: 6-8
- Shredded lettuce: 2 cups
Instructions
- Step 1: Cut the chicken breasts 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 30 minutes (or up to 2 hours in the refrigerator).
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 8-10 minutes.
- Step 4: Warm the flour tortillas according to package directions (microwave or skillet).
- Step 5: Divide the cooked chicken evenly among the warmed tortillas. Top with shredded lettuce.
- Step 6: Wrap tightly and serve immediately.
Notes
- Leftover cooked chicken filling can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat the chicken, microwave in 30-second intervals, or stir-fry briefly in a pan until warmed through.
- Serve these wraps with a side of crunchy Asian slaw for a complete and satisfying meal.
- For extra flavor, try grilling the marinated chicken instead of pan-frying for a smoky char!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American