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Sweet Chili Grilled Chicken Wrap

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This Sweet Chili Grilled Chicken Wrap features tender grilled chicken marinated in a flavorful blend of spices and sweet chili sauce. Wrapped in a soft tortilla with fresh vegetables, it’s a delightful meal perfect for any occasion.

Ingredients

Scale
  • For the Grilled Chicken:
  • 2 boneless, skinless chicken breasts (approximately 1 pound)
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika (optional)
  • For the Sweet Chili Sauce:
  • ½ cup sweet chili sauce (store-bought or homemade)
  • For the Wrap:
  • 4 large flour tortillas or wraps
  • 1 cup shredded lettuce (such as romaine or iceberg)
  • 1 medium cucumber, thinly sliced
  • 1 medium red bell pepper, julienned
  • 1 avocado, sliced
  • Fresh cilantro leaves for garnish (optional)
  • Lime wedges for serving (optional)

Instructions

  1. Prepare the Marinade: In a bowl, combine 2 tablespoons of olive oil, 2 tablespoons of soy sauce, 1 tablespoon of honey, 2 minced garlic cloves, 1 teaspoon of grated ginger, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of smoked paprika (if using). Whisk until well combined. This marinade will infuse the chicken with flavor, so ensure it’s mixed thoroughly.
  2. Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish, and refrigerate for at least 15 minutes or up to 2 hours for more flavor. Avoid marinating for too long, as the soy sauce can make the chicken too salty.
  3. Preheat the Grill: Preheat your grill or grill pan over medium-high heat. Allow it to heat for about 5 minutes until it's hot and ready for cooking. A properly heated grill will give you those beautiful grill marks.
  4. Grill the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Look for nice grill marks and a golden-brown color. Avoid pressing down on the chicken, as this can dry it out.
  5. Let the Chicken Rest: Once the chicken is cooked, remove it from the grill and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, ensuring the chicken remains moist.
  6. Slice the Chicken: After resting, slice the chicken breasts into thin strips. This makes it easier to wrap and ensures every bite has a bit of chicken.
  7. Assemble the Wrap: Lay out a tortilla or wrap on a flat surface. Begin layering with ¼ cup of shredded lettuce, a few slices of cucumber, julienned red bell pepper, and a couple of avocado slices. Top with the grilled chicken strips and drizzle 2 tablespoons of sweet chili sauce over the top.
  8. Wrap it Up: Fold in the sides of the tortilla, then roll it up tightly from the bottom to the top. This will keep all the fillings inside. If needed, use a toothpick to secure the wrap.
  9. Serve: Cut the wrap in half, if desired, and garnish with fresh cilantro and lime wedges. Serve immediately while the chicken is warm and the vegetables are crisp!

Nutrition

Keywords: Don't rush the marination process; even 15 minutes can make a difference. Use a meat thermometer to ensure your chicken is perfectly cooked, and avoid overcrowding on the grill for even cooking.

Find it online: https://crumella.com/sweet-chili-grilled-chicken-wrap-delight/