Description
These Zesty Sweet Chili Lime Chicken Wraps are a fresh and vibrant lunch that tastes like a tropical getaway. Succulent chicken breasts are simmered in a simple yet bold sauce of sweet chili, soy sauce, and fresh lime juice, creating a flavor that is both tangy and savory. Packed with crunchy vegetables like daikon radish, cucumber, and carrots, these wraps offer a satisfying crunch and a burst of freshness in every bite.
Ingredients
The Chicken & Sauce
- 1 1/2 lbs boneless, skinless chicken breasts
- 1/2 cup sweet chili sauce (plus extra for garnish)
- 1/4 cup soy sauce
- Juice of 1 lime
The Crunchy Fillings
- 1 medium Daikon radish, shredded
- 2 cups carrots, shredded
- 1 cup cucumber, diced
- 1/2 red onion, sliced thin
- Sweet peppers, chopped
- Green lettuce leaves
- Fresh cilantro (for garnish)
The Wrap
- 6 large tortillas or wraps (flour, whole wheat, or spinach)
Instructions
Simmer Chicken
In a medium pot, combine the chicken breasts, 1/2 cup sweet chili sauce, soy sauce, and fresh lime juice.
Cook
Place over medium heat. Cover and simmer, stirring occasionally, for 15–20 minutes until the chicken is fully cooked through.
Shred & Thicken
Once cooked, shred the chicken into chunks using two forks (you can do this in the pot or on a board).
Reduce
Uncover the pot, turn the heat down to low, and return the shredded meat to the sauce. Simmer gently to reduce the liquid into a sticky glaze that coats the chicken.
Prep Veggies
While the chicken simmers, wash and dry the lettuce. Shred the daikon and carrots; dice the cucumber and peppers; slice the onion.
Assemble
Lay out your tortillas (warming them briefly helps prevent tearing). Layer: Place a few lettuce leaves on the wrap, followed by the shredded veggies.
Top
Add big spoonfuls of the saucy chicken. Important: Drain off excess liquid so the wrap doesn’t get soggy.
Serve
Drizzle with a little extra sweet chili sauce and fresh cilantro. Roll up tightly and serve immediately.
Notes
The “Glaze” Step: Don’t skip step 2! Simmering the shredded chicken uncovered allows the thin cooking broth to thicken into a rich, sticky glaze. If you skip this, the filling will be watery and flavorless.
Shortcut: In a rush? Use a rotisserie chicken. Simply shred the meat and simmer it in the sauce ingredients for 5–10 minutes until thick and sticky.
Daikon Substitute: Daikon radish adds a mild, peppery crunch. If you can’t find it, jicama or extra cucumber makes a fine substitute.
Texture Tip: Shred the chicken into larger chunks rather than fine threads. This provides a better mouthfeel in the wrap and prevents the meat from drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch / Main
- Method: Simmering
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 Wrap
- Calories: 380
- Sugar: 14g
- Sodium: 980mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
Keywords: sweet chili chicken wraps, asian chicken wraps, healthy lunch ideas, daikon radish recipes, sweet chili sauce recipes, easy chicken dinner, meal prep lunch