Description
Bright, sticky, and slightly spicy, these sweet chili chicken wraps deliver big flavor in just 25 minutes, perfect for busy weeknights.
Ingredients
Scale
- 600 g boneless, skinless chicken thighs, cut into 2 cm strips
- 120 g sweet chili sauce
- 30 ml soy sauce
- 15 ml rice vinegar
- 10 g honey
- 2 cloves garlic, minced
- 5 ml sesame oil
- 10 g cornstarch + 15 ml water (for slurry)
- 4 large flour tortillas (about 25 cm)
- 200 g shredded cabbage
- 70 g grated carrot
- 15 g chopped cilantro
- 30 g thinly sliced red onion
- 30 ml rice vinegar (for slaw)
- 15 ml neutral oil (for slaw)
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Combine the sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, and sesame oil in a bowl. Toss the chicken until coated and let sit for 5 minutes.
- In a medium bowl, toss shredded cabbage, grated carrot, sliced red onion, and chopped cilantro with rice vinegar, oil, lime juice, and season with salt. Chill until assembly.
- Heat the skillet over medium-high until hot, add oil, and spread chicken in a single layer. Sear for 2–3 minutes per side until golden and internal temperature reaches 74°C (165°F).
- Remove chicken; set aside. In the same pan, add remaining marinade and bring to a simmer. Stir in cornstarch slurry and cook until glossy.
- Warm tortillas in a dry skillet for 15–20 seconds per side. Place chicken on each tortilla, top with slaw, and finish with cilantro and lime. Fold and serve.
Notes
Let the seared chicken rest before glazing to preserve juiciness. If glazing too early, the sugar can burn.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 520
- Sugar: 16g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg