Sweet Chili Chicken Wraps
Let me introduce you all to a little thing I like to call the sweet chili chicken wrap. I made is specifically to be a wrap for dinner. Could you eat it for lunch? Absolutely, but it’s really best as a light weeknight dinner. And guess what? It takes about 30 minutes to make even if you are a slowpoke in the kitchen.
The key to these Asian-style wraps is two things. First, Flatout Flatbread wraps! Their light original wrap is their most popular, but I’m privy to their Harvest Wheat wraps. Luckily, you can use any of them for these sweet chili chicken wraps. 🙌 🙌
The second key to this recipe is sweet chili sauce. If you haven’t used this stuff before there are a few different brands but you should be able to find some version of it in most stores these days. It isn’t as spicy as something like sriracha or chili garlic sauce so you can simmer the chicken in it and also drizzle some on the wrap before chowing down.
Of course, on top of the sweet chili chicken, I pile on loads of crunchy veggies to finish off the wrap. It’s a pretty delicious situation.
1) In a medium pot, combine chicken, sweet chili sauce, soy sauce, and lime juice over medium heat. Cover and let simmer, stirring occasionally for 10-15 minutes, until chicken is cooked.
2) Shred chicken into chunks when it is cooked through, uncover the pot, turn heat down to low, and let chicken simmer and thicken while you make the rest of the toppings.
3) Wash and dry lettuce, shred carrots and Daikon radish, and chop sweet peppers.
4) To make a wrap, lay a few pieces of lettuce on a wrap of your choice, top with shredded veggies and big spoonfuls of chicken (drain off any extra liquid). Drizzle on extra sweet chili sauce and roll wrap up. Serve immediately!
Sweet Chili Chicken Wraps
Thanks to the Flatout Flatbread team, my wrap game is pretty on point these days.
I prefer the wheat one but the light original is a close second.
Cooking the Chicken
This is the only thing you actually need to cook for this recipe. It’s pretty straightforward. Combine the sweet chili sauce, soy sauce, lime juice, and chicken in a medium pot.
Cover this and let it simmer over low heat for 10-15 minutes until the chicken is cooked through. It should shred easily. If it doesn’t, cook it for another few minutes.
When it’s done simmering, take the lid off the pot, turn the heat down to low, and shred the chicken with a few forks. Personally, for wraps like this, I like the chicken to be pretty chunky.
Keep the pot over low heat so the sauce reduces a bit while you shred it.
The Veg assortment
You could add all kinds of veggies to these wraps. If you want something with a little fat, go the avocado route. I kept my veggies crisp and fresh though with some green lettuce, shredded Daikon radish and carrots, and sliced sweet peppers (the little tiny guys).
You can get all these ready while the chicken cooks obviously.
Then it’s pile on time!
Pick a wrap, add some lettuce and veggies, pile on the chicken (drain off any extra liquid), and drizzle on some extra sweet chili sauce.
If I’m really hungry, I can take down two of these, but one is pretty filling.