Description
Assemble fast and flavorful wraps using spicy Indo-Chinese style chili chicken and crunchy slaw, perfect for a satisfying lunch.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 cup chili garlic sauce (or Sriracha)
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 1/4 cup water
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 tablespoons mayonnaise
- 1 teaspoon lime juice
- 6 large flour tortillas
- Fresh cilantro, chopped, for garnish
Instructions
- Toss the chicken pieces with soy sauce and cornstarch in a bowl.
- Heat the vegetable oil in a skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add garlic and ginger. Cook for 30 seconds until fragrant.
- Whisk together chili garlic sauce, vinegar, sugar, and water. Pour the sauce into the skillet. Bring to a simmer.
- Return the cooked chicken to the skillet and toss to coat completely in the sauce. Cook for 1 minute until the sauce thickens slightly. Remove from heat.
- In a separate small bowl, combine shredded cabbage, carrots, mayonnaise, and lime juice. Mix well to create the slaw.
- Warm the tortillas briefly in a dry pan or microwave.
- To assemble, place a portion of the chili chicken mixture down the center of each tortilla. Top with a spoonful of the crunchy slaw.
- Garnish with fresh cilantro, fold the sides in, and roll tightly to form your wrap. Serve immediately.
Notes
- You can cook the chili chicken ahead of time and store it in the refrigerator for up to 3 days. Reheat before assembling the wraps.
- For extra heat, add a pinch of red pepper flakes when cooking the chicken.
- Use iceberg lettuce instead of cabbage for a different crunch texture in the slaw.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Lunch
- Method: Stir-Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 12
- Sodium: 750
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 85