Description
Delicious sweet chili chicken wrapped in warm tortillas with fresh veggies.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
- 1/3 cup sweet chili sauce, plus extra for drizzling
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 4 large flour tortillas (about 10 inches)
- 2 cups shredded green cabbage or coleslaw mix
- 1 cup shredded carrots
- 1 cup thin cucumber sticks (matchsticks)
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (more or less to taste)
- 1 lime, cut into wedges, for serving
Instructions
- Cut the boneless skinless chicken thighs into bite-size pieces and pat them dry with paper towels.
- In a mixing bowl, toss the chicken with cornstarch, garlic powder, salt, and black pepper until evenly coated.
- Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the chicken in a single layer, working in batches if necessary.
- Cook the chicken, turning occasionally, until golden, crisp, and cooked through in the center, about 7–10 minutes. Transfer to a plate.
- Carefully wipe out most of the excess oil from the skillet, leaving a light coating on the bottom.
- Add the sweet chili sauce, soy sauce, honey, and lime juice to the skillet and bring to a gentle simmer over medium heat.
- Stir the sauce until it slightly thickens, then return the crispy chicken to the skillet and toss until all the pieces are evenly coated. Remove from heat.
- In a separate bowl, combine the shredded cabbage, shredded carrots, and cucumber sticks. Toss to mix and set aside.
- In a small bowl, whisk together the mayonnaise and sriracha until smooth, adjusting the sriracha to your preferred heat level.
- Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
- To assemble each wrap, place a warm tortilla on a flat surface and add a layer of the cabbage-carrot-cucumber mixture down the center.
- Spoon a generous portion of sweet chili chicken over the vegetables.
- Drizzle with the sriracha mayo and a little extra sweet chili sauce if desired, then sprinkle with chopped cilantro.
- Fold in the sides of the tortilla and roll it up tightly from the bottom to form a wrap.
- Repeat with the remaining tortillas and filling.
- Slice each wrap in half, serve with lime wedges on the side, and enjoy immediately.
Notes
- This recipe can be adjusted to include different vegetables as desired.
- For a spicier kick, increase the amount of sriracha in the mayo or directly on the wraps.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg