# Ingredient List:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breasts
02 - 1/2 cup sweet chili sauce
03 - 1 tbsp soy sauce
04 - 1 tbsp olive oil
05 - 1 tsp garlic powder
06 - 1 tsp ground ginger
07 - Salt and black pepper to taste
→ Wrap & Fillings
08 - 4 large flour tortillas
09 - 1 cup shredded lettuce
10 - 1 cup shredded carrots
11 - 1 cup diced cucumbers
12 - 1/4 cup chopped fresh cilantro
13 - Fresh lime wedges for serving
# Steps:
01 - Place chicken breasts in a mixing bowl. Evenly coat with garlic powder, ground ginger, salt, and black pepper, tossing thoroughly to distribute spices.
02 - Whisk together sweet chili sauce and soy sauce in a separate bowl. Pour half the mixture over the seasoned chicken, reserving the remaining sauce for final assembly. Cover and refrigerate for at least 30 minutes.
03 - Heat olive oil in a large skillet over medium heat. Add marinated chicken and cook for 6 to 7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
04 - Transfer cooked chicken to a cutting board and let rest for 5 minutes to retain juices. Slice into thin strips across the grain.
05 - Heat tortillas in a dry skillet for 30 seconds per side or microwave until pliable and warm.
06 - Lay each tortilla flat. Layer with shredded lettuce, sliced chicken, shredded carrots, diced cucumbers, and fresh cilantro. Drizzle generously with reserved sweet chili sauce.
07 - Fold in both sides of the tortilla, then roll tightly from the bottom to form a secure wrap. Slice diagonally in half and serve with lime wedges.
