Ingredients
Scale
- 2 chicken breasts (400g), thinly sliced
- 1 tablespoon olive oil
- 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)
- 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
- Whisk together the hot chili sauce, honey, vinegar, soy sauce, sesame oil, and minced garlic in a small bowl.
- Mix cornstarch with water to create a slurry.
- Heat olive oil in a skillet over medium heat; cook chicken seasoned with garlic powder, onion powder, and black pepper until golden brown (about 6–8 minutes).
- Add the sauce mixture to the skillet and simmer for 2–3 minutes.
- Stir in the cornstarch slurry and continue stirring until thickened.
- Prepare vegetables by washing and slicing them as desired.
- Warm tortillas slightly in a pan or microwave.
- Assemble by spreading your choice of mayonnaise on each tortilla, layering with lettuce, vegetables, and chicken.
- Roll tightly and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 10g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Feel free to adjust the spice level by modifying the amount of hot chili sauce. Add additional vegetables like bell peppers or avocado for extra nutrition. Allowing the chicken to marinate in the sauce mixture can enhance its flavor.