What is the best way to get the chicken crispy?

To achieve a good sear, you must use high heat and avoid overcrowding the pan. Cook the chicken in a thin layer, giving each piece space to brown rather than steam. Only add the sauce after the chicken is fully cooked and seared.

Can I use leftover cooked chicken?

Yes, absolutely! Shred or cube your leftover cooked chicken (rotisserie is great). Skip the searing step, and simply toss the cooked chicken with the sweet chili glaze in a skillet over low heat just until it is warmed through and coated.

What can I serve on the side?

These wraps are substantial enough to be a stand-alone meal, but they pair perfectly with fresh, contrasting sides. Try a simple cucumber and avocado salad, a light coleslaw with an oil and vinegar dressing, or some air-fried vegetable chips.

Why did my sauce burn when I added it?

The sauce is primarily sugar-based, meaning it will caramelize quickly and can burn easily. You must reduce the heat to low before adding the sauce, and you must stir and remove the skillet from the heat almost immediately after it coats the chicken (about 60 seconds).

Sweet Chili Chicken Wraps: Easy, Tested Homemade Recipe

The Ultimate Homemade Sweet Chili Chicken Wraps Recipe

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This comprehensive guide takes the guesswork out of crafting tender chicken glazed in a luscious sweet chili sauce, perfectly bundled with fresh, crunchy vegetables. It’s an easy, tested homemade recipe perfect for a quick weeknight meal.

Author: Emily Parker
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Asian-Fusion

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs (sliced thinly)

1 tablespoon olive oil or avocado oil

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup quality sweet chili sauce

2 tablespoons fresh lime juice

1 teaspoon soy sauce or tamari

1 cup shredded romaine lettuce or green cabbage

1/2 cup shredded carrots

1/4 cup chopped cilantro

8 medium flour tortillas or whole wheat wraps

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Instructions

1. Slice chicken against the grain into thin strips. Toss with olive oil, garlic powder, salt, and pepper. Whisk together the sweet chili sauce, lime juice, and soy sauce in a small bowl.

2. Heat a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 3-4 minutes per side until browned and cooked through (165°F).

3. Reduce heat to low. Pour the prepared sweet chili glaze over the chicken. Toss continuously for about 1 minute until the sauce thickens and coats the chicken. Immediately remove from heat.

4. Warm the tortillas. Lay one out, add lettuce and carrots, top with the sweet chili chicken, and garnish with cilantro. Fold the sides in, then roll firmly from the bottom.

Notes

Use high heat and avoid overcrowding the pan when searing the chicken for a good color.

To prevent soggy wraps, use a slotted spoon to transfer the chicken and let excess sauce drain off.

Store cooked chicken separately from the vegetable filling if meal prepping. It keeps well for up to 4 days.

Nutrition

Serving Size: 2 wraps
Calories: 450
Sugar: 8g
Sodium: 650mg
Fat: 18g
Saturated Fat: 5g
Carbohydrates: 40g
Fiber: 4g
Protein: 35g

Find it online: https://www.flavourrecipe.com/sweet-chili-chicken-wrap/