These wraps marry the sweetness of chili sauce with tender, grilled chicken and fresh vegetables, creating a delightful explosion of taste in every bite.
Ingredients
Scale:
1 lb boneless, skinless chicken breasts
1/4 cup sweet chili sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
4 large flour tortillas or whole wheat wraps
1 cup shredded lettuce
1 cup sliced bell peppers (red, yellow, or green)
1/2 cup shredded carrots
1/2 cup sliced cucumbers
Fresh cilantro leaves (optional)
Additional sweet chili sauce for drizzling
Instructions
In a bowl, combine the sweet chili sauce, soy sauce, garlic powder, and ground ginger. Add the chicken breasts and coat them well. Let them marinate for at least 30 minutes in the refrigerator.
Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
While the chicken is grilling, lay out your tortillas on a clean surface. Once the chicken has cooled slightly, slice it into strips.
On each tortilla, layer the shredded lettuce, sliced bell peppers, shredded carrots, and cucumbers. Top with grilled chicken strips and drizzle additional sweet chili sauce.
Roll each tortilla tightly, folding in the sides to secure the filling. Slice the wraps in half diagonally.
Arrange the wraps on a platter, garnishing with fresh cilantro leaves and serve alongside extra sweet chili sauce for dipping.
