Step-by-Step Instructions for Sweet Chili Chicken Wraps

• In a large bowl, combine the sweet chili sauce, soy sauce, lime juice, and a pinch of salt and pepper. Add the thinly sliced chicken breasts, ensuring each piece is well coated in the marinade. Let the chicken marinate for at least 15 minutes.
• Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken slices to the skillet. Cook for about 5–7 minutes, stirring occasionally, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
• In the same skillet, add the thinly sliced red bell pepper and shredded carrot. Sauté for 3–4 minutes over medium heat until the vegetables are tender yet still slightly crisp. Stir occasionally.
• To prepare the flour tortillas, place them individually in a dry skillet over medium heat. Warm each tortilla for about 15 seconds on each side, until they become pliable.
• Lay each warm tortilla on a flat surface. In the center of each tortilla, place a portion of the cooked chicken, followed by a generous scoop of the sautéed vegetables. Top with shredded lettuce and a sprinkle of fresh cilantro.
• Carefully fold in the sides of the tortilla to keep the fillings secure, then roll from the bottom to enclose the contents. Repeat with remaining tortillas.
• Serve the Sweet Chili Chicken Wraps immediately while they’re warm. Pair with extra sweet chili sauce on the side for dipping.