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Quick Indo-Chinese Chili Chicken Wraps

Two halves of a delicious Chili Chicken Wraps Lunch, showing seasoned chicken pieces and colorful slaw inside a soft tortilla.
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Prepare fast and flavorful Chili Chicken Wraps perfect for a satisfying lunch. This recipe features spicy, saucy chicken paired with a crisp slaw inside a warm tortilla.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1/2 cup diced onion
  • 1/2 cup diced bell peppers (red and green)
  • 3 tablespoons chili garlic sauce (or Sriracha)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1/4 cup chicken broth
  • 4 large flour tortillas
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 2 tablespoons mayonnaise
  • 1 teaspoon lime juice
  • Salt and pepper to taste

Instructions

  1. Toss the chicken pieces with 2 tablespoons of soy sauce and cornstarch. Set aside for 10 minutes.
  2. Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  3. Add garlic and ginger to the same skillet and cook for 30 seconds until fragrant.
  4. Add onion and bell peppers. Cook until slightly softened, about 3 minutes.
  5. Return the chicken to the skillet. Add chili garlic sauce, 2 tablespoons soy sauce, rice vinegar, brown sugar, and chicken broth. Stir well to coat. Cook until the sauce thickens slightly, about 2 minutes.
  6. While the chicken cooks, prepare the slaw: In a small bowl, combine shredded cabbage, carrots, mayonnaise, and lime juice. Season with salt and pepper. Mix well.
  7. Warm the flour tortillas according to package directions (microwave or dry skillet).
  8. To assemble, place a portion of the chili chicken mixture down the center of each tortilla. Top with a spoonful of the crunchy slaw.
  9. Fold the sides of the tortilla inward, then roll tightly from the bottom to create a wrap. Serve immediately.

Notes

  • You can prepare the chili chicken filling a day ahead and store it in the refrigerator. Reheat before assembling the wraps.
  • For extra heat, add a pinch of red pepper flakes when sautéing the aromatics.
  • Use pre-shredded coleslaw mix to save prep time.

Nutrition

Find it online: https://cookifyme.com/chili-chicken-wraps-lunch/