Description
These Coconut Lime Sweet Chili Chicken Wraps offer a delightful balance of sweet, spicy, and tangy flavors, all wrapped in a warm tortilla with a creamy coconut-lime sauce. They’re perfect for a quick and satisfying meal any time of day.
Ingredients
Scale
- 225g Chicken Breast: cut into strips
- 75ml Rice Vinegar
- 30ml Soy Sauce
- 60ml Honey
- 30ml Granulated Sugar
- 5ml Chili Paste
- 1 clove Garlic: minced
- 5ml Fresh Ginger: grated
- 4 large Flour Tortillas (20cm diameter)
- 100ml Coconut Milk
- 30ml Fresh Lime Juice
- 1 Lime: zest
- 1g Salt + pinch
- 2g Agar-Agar Powder
- 100g Red Cabbage: thinly sliced
- 5g Sugar (for pickling)
- 15g Toasted Coconut Flakes
- Cilantro Leaves: chopped
Instructions
- Prepare Glaze: Simmer vinegar, soy sauce, honey, sugar, chili paste, garlic, and ginger for 5-7 minutes until thickened.
- Marinate Chicken: Combine chicken strips with 2 Tbsp glaze; refrigerate for 15-30 minutes.
- Pickle Cabbage: Toss cabbage with vinegar, sugar, and salt; let sit for 10 minutes.
- Cook Chicken: Grill or pan-fry chicken for 4-5 minutes per side, brushing with remaining glaze.
- Make Crema: Simmer coconut milk, agar-agar, and salt; stir in lime juice, zest, and honey. Cool to thicken.
- Warm Tortillas: Heat tortillas for 30 seconds per side until pliable.
- Assemble Wraps: Spread crema, add chicken, cabbage, glaze, coconut, and cilantro to tortillas.
- Roll & Serve: Roll tightly, cut diagonally, and serve.
Notes
For a richer flavor, use chicken thighs. Warming tortillas prevents cracking. Adjust chili paste to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grill/Pan Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 wrap
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: chicken,wraps,coconut,lime,sweet chili,easy,dinner,lunch,tropical