Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breast, sliced into thin strips
  • ¼ cup (60 ml) sweet chili sauce, for marinating
  • 1 tablespoon (15 ml) low-sodium soy sauce
  • 2 cloves garlic, minced (about 2 teaspoons / 6 g)
  • ¼ teaspoon (0.6 g) ground black pepper
  • 1 tablespoon (15 ml) vegetable oil
  • ¼ cup (60 ml) sweet chili sauce, for the finishing sauce
  • 1 tablespoon (15 ml) fresh lime juice (about ½ lime)
  • 4 large (10 inch / 25 cm) flour tortillas
  • 2 cups (140 g) finely shredded green cabbage
  • ½ cup (60 g) julienned carrot (about 1 medium)
  • ½ cup (70 g) thinly sliced cucumber
  • 2 green onions (about ¼ cup / 20 g), thinly sliced
  • ¼ cup (5 g) fresh cilantro leaves
  • ¼ cup (35 g) roasted peanuts, chopped (optional)
  • ¼ cup (60 g) plain Greek yogurt, for the optional creamy drizzle
  • 1 tablespoon (15 ml) sweet chili sauce, for the optional creamy drizzle
  • Squeeze of fresh lime juice, for the optional creamy drizzle

Instructions:

  1. In a bowl, combine ¼ cup (60 ml) sweet chili sauce, the soy sauce, garlic, and black pepper. Add the chicken strips and toss until every piece is coated.
  2. Cover and refrigerate for 30 minutes.
  3. In a small bowl, whisk the Greek yogurt, 1 tablespoon sweet chili sauce, and a squeeze of lime juice. Set aside.
  4. In a separate bowl, whisk ¼ cup (60 ml) sweet chili sauce with 1 tablespoon (15 ml) lime juice. Set aside.
  5. Shred the cabbage, julienne the carrot, slice the cucumber and green onions, and pick the cilantro leaves. Drain the cucumber slices on a towel.
  6. Remove the chicken from the marinade, shake off the excess, and pat it dry with paper towels. Discard the raw marinade.
  7. Heat the vegetable oil in a 12 inch (30 cm) skillet over medium-high heat for about 2 minutes, until it shimmers.
  8. Add the chicken in a single layer. Cook in two batches if it does not fit in one layer. Sear 2–3 minutes per side, until the edges are golden brown and the pan sounds like a steady sizzle. Check that the thickest piece reaches 165°F (74°C).
  9. Lower the heat to low. Pour in the finishing sauce and toss for 30–45 seconds, until the chicken looks glossy and slightly sticky. Remove the pan from the heat if the sauce starts to smoke.
  10. Stack the 4 large flour tortillas and wrap the stack in a damp towel and microwave for 30 seconds, or warm each tortilla in a dry skillet for 15–20 seconds per side, until pliable and lightly speckled with brown spots.
  11. Spread 1 tablespoon of the yogurt drizzle across the center of each tortilla.
  12. Layer the cabbage, carrot, cucumber, chicken, green onions, cilantro, and peanuts on each tortilla.
  13. Fold the bottom edge up, fold in the sides, and roll tightly. Cut each wrap in half on a diagonal and serve right away.