Description
A flavor-packed lunch option combining tender chicken, crisp vegetables, and sweet chili sauce wrapped in soft tortillas.
Ingredients
- 2 cooked chicken breasts (grilled, baked, or shredded rotisserie)
- ½ cup sweet chili sauce
- 4 large tortillas (flour or whole wheat)
- 1 cup shredded lettuce
- 1 cucumber, sliced thin
- 1 bell pepper, sliced
- 1 carrot, julienned
- Optional: shredded cheese
- Optional: avocado slices
- Optional: fresh herbs (cilantro, mint, or basil)
- Optional: a squeeze of lime
- Olive oil
- Salt & pepper
Instructions
- Season the chicken lightly with salt and pepper. Heat a skillet over medium heat and add olive oil. Cook the chicken until golden and fully cooked, about 5-8 minutes.
- Let the chicken rest for 5 minutes, then slice thinly against the grain.
- Toss the sliced chicken in sweet chili sauce, ensuring every piece is coated.
- Prepare the vegetables by slicing the cucumber, bell pepper, and julienning the carrot.
- Warm the tortillas in a dry pan or microwave for 10-15 seconds.
- Lay a tortilla flat and place a generous amount of sweet chili-coated chicken in the center. Top with shredded lettuce and desired vegetables, along with any optional ingredients.
- Fold in the sides of the tortilla and roll it tightly to create a wrap. Cut in half diagonally for presentation.
Notes
For extra flavor, marinate chicken in sweet chili sauce for 1 hour before cooking. Prep vegetables and chicken in advance for quicker assembly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Cooking
- Cuisine: Asian Fusion