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Firecracker Chicken Wraps Recipe

Firecracker Chicken Wraps Recipe
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★★★★★

5 from 23 reviews

This Firecracker Chicken Wrap recipe features tender chicken breasts cooked in a spicy, tangy chili sauce, combined with fresh, crunchy vegetables and wrapped in warm tortillas. Perfect for a quick, flavorful lunch or dinner, these wraps blend heat with a touch of sweetness and vivid textures for an irresistible meal.

Ingredients

Scale

Chicken and Marinade

  • 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

Firecracker Sauce

  • 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

Thickener

  • 1 teaspoon cornstarch
  • 2 tablespoons water

Wrap Assembly

  • 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 slurry: In a separate bowl, mix the cornstarch and water to form a smooth slurry for thickening the sauce later.
  3. Heat the oil: Warm the olive oil in a large skillet over medium heat to prepare for cooking the chicken.
  4. Season and cook chicken: Add the thinly sliced chicken to the skillet; sprinkle with garlic powder, onion powder, black pepper, and soy sauce. Cook for 6–8 minutes until the chicken is fully cooked and lightly browned.
  5. Add sauce to chicken: Reduce heat to low, pour the prepared chili sauce mixture over the cooked chicken, and stir to coat evenly. Let it simmer for 2–3 minutes to meld flavors.
  6. Thicken the sauce: Stir in the cornstarch slurry, continuing to cook and stir until the sauce thickens and creates a glossy glaze over the chicken pieces.
  7. Prepare vegetables: While the chicken cooks, wash and prepare your vegetables by julienning the carrot, slicing the cucumber into matchsticks, thinly slicing the red bell pepper, and shredding the lettuce or cabbage.
  8. Warm tortillas: Lightly heat the tortillas in a dry pan or microwave for 10–15 seconds until pliable, which prevents tearing and enhances flavor.
  9. Assemble wraps: Optional: spread a thin layer of mayonnaise or yogurt-based sauce on each tortilla. Add a handful of shredded lettuce or cabbage, then layer with carrots, cucumber, bell peppers, and the glazed chicken.
  10. Garnish and roll: Sprinkle sesame seeds or fresh herbs like cilantro or parsley over the filling. Fold in the sides of the tortilla and roll tightly into wraps.
  11. Serve: Slice each wrap diagonally and serve immediately, or wrap in foil to enjoy later.

Notes

  • For extra heat, add more chili sauce or a pinch of red pepper flakes to the sauce.
  • You can substitute chicken breasts with thigh meat for a juicier option.
  • If avoiding gluten, use gluten-free soy sauce and tortillas.
  • The mayonnaise or yogurt-based spread is optional but adds creaminess to balance the spice.
  • Wraps are best served fresh but can be stored in the fridge wrapped tightly for up to 24 hours.
  • Try adding avocado slices or shredded cheese for variation.

Nutrition

Keywords: firecracker chicken wrap, spicy chicken wrap, quick chicken wraps, chili chicken wraps, easy lunch wraps, Asian-inspired wraps

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