# What You'll Need:
→ Chicken & Marinade
01 - 1 lb boneless skinless chicken breasts
02 - 1/2 cup sweet chili sauce
03 - 1 tbsp soy sauce
04 - 1 tbsp olive oil
05 - 1 tsp garlic powder
06 - 1 tsp ground ginger
07 - Salt and pepper to taste
→ Wrap & Fillings
08 - 4 large flour tortillas
09 - 1 cup shredded lettuce
10 - 1 cup shredded carrots
11 - 1 cup diced cucumbers
12 - 1/4 cup chopped fresh cilantro
13 - Lime wedges for serving
# How To Make It:
01 - Place chicken breasts in a bowl. Season with garlic powder, ground ginger, salt, and pepper. Toss to coat evenly.
02 - Combine sweet chili sauce and soy sauce in a separate bowl. Pour half over the chicken and reserve the remainder for drizzling. Cover and marinate in refrigerator for 30 minutes.
03 - Heat olive oil in a large skillet over medium heat. Add marinated chicken and cook for 6-7 minutes per side until golden and cooked through, reaching internal temperature of 165°F.
04 - Remove chicken from skillet and let rest for 5 minutes, then slice into thin strips.
05 - Warm tortillas in a dry skillet or microwave until pliable.
06 - Lay tortilla flat. Layer with shredded lettuce, chicken strips, shredded carrots, diced cucumbers, and cilantro. Drizzle with reserved sweet chili sauce.
07 - Fold in the sides and roll up tightly from the bottom to form a wrap. Slice diagonally and serve with lime wedges.
