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Firecracker Chicken Wraps Recipe

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★★★★★

4.5 from 146 reviews

These Firecracker Chicken Wraps are a spicy, flavorful meal perfect for lunch or a light dinner. Tender chicken breasts are pan-cooked and glazed with a spicy-sweet chili sauce, then wrapped in soft tortillas with fresh crunchy vegetables and an optional creamy spread. The combination of the hot chili sauce, fresh veggies, and warm wraps makes for a quick, satisfying, and colorful dish that can be customized with garnishes like sesame seeds or fresh herbs.

Ingredients

Scale

Chicken and Sauce

  • 2 chicken breasts (about 400g), thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • ¼ cup hot chili sauce (like sriracha)
  • 2 tablespoons honey
  • 2 tablespoons vinegar (white or rice vinegar)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1 garlic clove, minced
  • 1 teaspoon cornstarch + 2 tablespoons water (slurry for thickening)

Wraps and Vegetables

  • 4 large tortillas or flatbreads
  • 1 cup shredded lettuce or cabbage
  • 1 carrot, julienned
  • ½ cucumber, sliced into matchsticks
  • ½ red bell pepper, thinly sliced
  • Fresh cilantro or parsley leaves (optional)
  • 2 tablespoons mayonnaise or yogurt-based sauce (optional spread)
  • Sesame seeds or green onions (for garnish, optional)

Instructions

  1. Prepare the sauce: In a small bowl, whisk together chili sauce, honey, vinegar, soy sauce, sesame oil, and minced garlic until well combined.
  2. Make the cornstarch slurry: In a separate small bowl, mix cornstarch and water to create a smooth slurry for thickening the sauce later.
  3. Heat the skillet: Place a large skillet over medium heat and add the olive oil, allowing it to warm up.
  4. Cook the chicken: Add the thinly sliced chicken breasts to the skillet. Season with garlic powder, onion powder, black pepper, and soy sauce. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned.
  5. Add the sauce: Reduce the heat to low and pour the prepared chili sauce mixture over the cooked chicken. Stir well to coat all pieces.
  6. Simmer the chicken in sauce: Allow the chicken to simmer in the sauce for 2 to 3 minutes to absorb the flavors.
  7. Thicken the sauce: Stir in the cornstarch slurry and continue cooking and stirring until the sauce thickens and glazes the chicken evenly.
  8. Prepare vegetables: While the chicken is cooking, wash and julienne or slice the lettuce or cabbage, carrot, cucumber, and red bell pepper as desired. Set aside for assembly.
  9. Warm the tortillas: Lightly heat the tortillas in a dry pan or microwave for 10 to 15 seconds until they become pliable, making them easier to roll without tearing.
  10. Assemble the wraps: Optionally spread a thin layer of mayonnaise or yogurt-based sauce on each warm tortilla. Add a handful of shredded lettuce or cabbage, then layer with julienned carrots, cucumbers, bell peppers, and generously spoon the glazed chicken over the vegetables.
  11. Add garnishes and roll: Sprinkle with sesame seeds or fresh cilantro or parsley leaves if desired. Fold in the sides of the tortilla and roll tightly to form a wrap.
  12. Serve: Slice the wraps diagonally and serve immediately. Alternatively, wrap tightly in foil for later consumption.

Notes

  • For a milder version, reduce the amount of chili sauce or substitute with a less spicy alternative.
  • Use gluten-free tortillas and tamari soy sauce to make this recipe gluten-free.
  • Vegetarian option: Replace chicken with tofu or tempeh slices and cook similarly in the sauce.
  • These wraps can be made ahead and refrigerated; warm slightly before serving for best taste.
  • Adjust sweetness by varying the honey quantity to balance the heat from the chili sauce.

Keywords: Firecracker chicken wraps, spicy chicken wrap recipe, quick chicken wraps, Asian chicken wrap, easy lunch wraps

Find it online: https://topreci.com/firecracker-chicken-wraps-recipe/