Sweet Chili Chicken Rice Wrap
Juicy chicken coated in sweet chili sauce, layered with fluffy rice and crisp lettuce, all wrapped in a soft tortilla for a quick and satisfying meal that balances sweet heat and fresh crunch.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, cut into bite sized pieces
- 1 cup sweet chili sauce
- 2 cups cooked white rice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 1 cup shredded lettuce
Instructions
- Preheat a large skillet over medium heat for about 2 minutes.
- In a bowl, toss the chicken pieces with garlic powder, salt, and black pepper until evenly coated.
- Add olive oil to the hot skillet, then place the seasoned chicken in a single layer.
- Cook the chicken for 6 to 8 minutes, stirring occasionally, until golden and cooked through. Pour in the sweet chili sauce and let it simmer for 3 to 4 minutes until slightly thickened and glossy.
- Warm the tortillas in a dry pan or microwave for about 10 seconds until pliable.
- Spoon 1/2 cup cooked rice onto each tortilla, top evenly with the sweet chili chicken mixture, then add shredded lettuce.
- Fold in the sides and roll tightly into a wrap. Slice in half if desired and serve warm.
Notes
- Toast the filled wraps in a dry skillet for 1 to 2 minutes per side for a lightly crisp exterior.
- Add a squeeze of fresh lime juice for extra brightness.
- Do not overfill the tortillas to make rolling easier.
- The chicken and rice can be prepared up to 2 days ahead and stored separately in the refrigerator.
Find it online: https://tastyze.com/sweet-chili-chicken-rice-wrap/