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Sweet Chili Chicken Wraps

Crispy pan-fried chicken tossed in a sticky, glossy sweet chili glaze, wrapped in soft tortillas with crunchy cabbage, fresh cucumber, and cilantro. The perfect 30-minute lunch or dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Coating
  • 1 lb chicken breast or thighs cut into strips
  • 0.5 cup cornstarch (cornflour)
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 3 tbsp vegetable oil for frying
The Sauce
  • 0.5 cup sweet chili sauce
  • 1 tbsp soy sauce
  • 1 tsp minced ginger
  • 1 clove garlic minced
  • 1 tsp sriracha optional for heat
Assembly
  • 4 large flour tortillas
  • 1 cup shredded cabbage
  • 1 cup julienned carrots
  • 0.5 cup cucumber sticks
  • 0.25 cup fresh cilantro
  • 1 tsp sesame seeds garnish

Equipment

  • Large skillet or wok
  • Cutting board
  • Chef's knife
  • Mixing bowls

Method
 

  1. In a bowl, mix cornstarch, garlic powder, salt, and pepper. Toss chicken strips in mixture until fully coated.
  2. Heat oil in a large skillet over medium-high heat. Fry chicken for 3-4 minutes per side until golden and crispy. Remove and drain on paper towels.
  3. In the same pan (wipe out excess oil if needed), sauté minced garlic and ginger for 30 seconds.
  4. Add sweet chili sauce, soy sauce, and sriracha. Simmer for 1 minute until bubbly.
  5. Return chicken to the pan and toss quickly to coat heavily in the glaze.
  6. Warm tortillas. Lay out tortilla, top with cabbage, carrots, cucumber, and the sticky chicken.
  7. Garnish with cilantro and sesame seeds. Roll tightly, cut in half, and serve.

Notes

For extra crunch, toast the assembled wrap in a dry pan for 1 minute on each side.