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Firecracker Chicken Wraps Recipe

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★★★★★

4.8 from 83 reviews

Firecracker Chicken Wraps are a vibrant and spicy meal featuring tender chicken breasts cooked in a zesty firecracker sauce, wrapped with fresh crisp vegetables in warm tortillas. This recipe combines a perfect balance of heat, sweetness, and tang, making it an ideal quick lunch or dinner option that’s both flavorful and satisfying.

Ingredients

Scale

For the Chicken:

  • 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

For the 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
  • 1 teaspoon cornstarch + 2 tablespoons water (slurry for thickening)

For the Wraps:

  • 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 firecracker sauce: In a small bowl, whisk together chili sauce, honey, vinegar, soy sauce, sesame oil, and minced garlic to create a flavorful, spicy, and sweet sauce. In a separate small bowl, mix cornstarch and water to form a slurry which will be used to thicken the sauce later.
  2. Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the thinly sliced chicken breasts and season evenly with garlic powder, onion powder, black pepper, and soy sauce. Cook the chicken for 6 to 8 minutes, stirring occasionally, until fully cooked through and lightly browned on the edges.
  3. Add firecracker sauce: Reduce heat to low, then pour the prepared firecracker sauce over the cooked chicken. Stir to coat all pieces thoroughly, allowing the chicken to simmer in the sauce for 2 to 3 minutes. Add the cornstarch slurry while stirring continuously to thicken the sauce into a glossy glaze over the chicken.
  4. Prepare the vegetables: While the chicken is cooking, wash and prepare the vegetables by shredding or slicing lettuce or cabbage, julienning carrots, slicing cucumber into matchsticks, and thinly slicing red bell pepper. Keep them ready for assembly.
  5. Warm the tortillas: Lightly heat the tortillas either in a dry pan over low heat or in the microwave for about 10 to 15 seconds. This makes them more pliable, preventing tearing and enhancing flavor during rolling.
  6. Assemble the wraps: Optional but recommended, spread a thin layer of mayonnaise or a yogurt-based sauce onto each warmed tortilla. Add a handful of shredded lettuce or cabbage for crunch, then layer on julienned carrots, sliced cucumber, red bell peppers, and lastly the coated firecracker chicken. Garnish with sesame seeds or fresh herbs like cilantro or parsley if desired.
  7. Wrap and serve: Carefully fold in the sides of the tortilla and roll it tightly from one end to the other to create a neat wrap. Slice each wrap diagonally for serving. Enjoy immediately or wrap tightly in foil for a portable meal on the go.

Notes

  • Use tamari instead of soy sauce for a gluten-free option.
  • Adjust the amount of hot chili sauce depending on your spice tolerance.
  • Optional spreads like mayonnaise or yogurt-based sauces add creaminess and help balance the heat.
  • To keep tortillas warm and soft, wrap them in a clean towel after heating.
  • Leftover wraps can be refrigerated for up to 24 hours but are best enjoyed fresh.

Keywords: Firecracker Chicken Wraps, spicy chicken wraps, quick chicken wraps, healthy chicken wraps, chicken tortilla wraps

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