Chili Chicken Wraps
Spicy chili chicken wraps pack tender chicken in sweet chili sauce, crisp veggies, and creamy toppings inside a soft tortilla—perfect for quick dinners or fresh make-ahead lunches.
Calories:
Ingredients
- 2 cups cooked chicken breast shredded or diced
- ½ cup sweet chili sauce
- 4 large flour tortillas or whole wheat wraps
- 1 cup shredded lettuce or mixed greens
- ½ cup shredded carrots
- ½ cup thinly sliced cucumber
- ¼ cup thinly sliced red onion
- ½ avocado sliced (optional)
- ¼ cup shredded mozzarella or cheddar cheese optional
- 2 tbsp chopped fresh cilantro
- 2 tbsp mayonnaise or Greek yogurt optional for creaminess
- 1 tbsp fresh lime juice
- Salt and pepper to taste
Instructions
- If not using leftovers, cook chicken breasts by boiling, baking, or grilling until done. Let cool slightly, then shred or dice.
- In a medium bowl, coat the chicken with sweet chili sauce until evenly glazed.
- Wash and shred lettuce, slice cucumbers, shred carrots, and thinly slice the red onion. If using avocado, slice just before assembling to prevent browning.
- Lay a tortilla flat and spread a thin layer of mayo or Greek yogurt if using. Add lettuce, then layer on chili chicken, carrots, cucumber, onion, and avocado.
- Sprinkle with cheese and cilantro, drizzle with lime juice, and season lightly with salt and pepper.
- Fold in the sides, then roll tightly from bottom up. Slice in half if desired and serve right away, or wrap in foil or plastic wrap for later.