Sweet Chili Crispy Chicken Wraps Meal Prep
Prepare crispy sweet chili chicken ahead of time for easy lunches. This recipe focuses on keeping the chicken texture firm for up to four days in the refrigerator.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 8 wraps
- Category: Lunch
- Method: Air Frying or Baking
- Cuisine: Asian Inspired
- Diet: Low Fat
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil spray
- 1 cup sweet chili sauce
- 1/4 cup rice vinegar
- 8 large flour tortillas
- 2 cups shredded romaine lettuce
- 1 cup shredded carrots
- 1/2 cup chopped fresh cilantro
Instructions
- Combine flour, salt, pepper, and garlic powder in a shallow dish. Place beaten eggs in a second dish, and panko breadcrumbs in a third dish.
- Dredge each chicken piece first in the flour mixture, shaking off excess. Dip into the egg, then coat thoroughly with panko breadcrumbs.
- Preheat your air fryer to 380°F (195°C) or your oven to 400°F (200°C). If baking, lightly spray a baking sheet with oil.
- Air fry the chicken for 12-15 minutes, flipping halfway, until golden brown and cooked through (internal temperature 165°F/74°C). If baking, cook for 18-20 minutes, flipping once.
- While chicken cooks, whisk together the sweet chili sauce and rice vinegar in a small bowl.
- Once chicken is cooked, immediately toss it in half of the sweet chili sauce mixture until coated. Reserve the remaining sauce for serving.
- To assemble for meal prep: Lay out tortillas. Place a portion of lettuce, carrots, and 4-5 pieces of sauced chicken down the center of each tortilla. Do not add the remaining sauce yet.
- Wrap tightly. Place each wrap in an individual airtight meal prep container. Store the remaining sauce separately in small containers.
- Reheat chicken and wrap contents (without the fresh lettuce/carrots if you prefer them cold) or eat cold. Drizzle with reserved sauce before eating.
Notes
- For best crispiness retention, store the lettuce and carrots separately from the chicken and wrap until serving time.
- If you must store the entire wrap together, place a layer of parchment paper between the chicken and the tortilla to absorb moisture.
- This recipe stores well for 3 to 4 days in the refrigerator.
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 15
- Sodium: 650
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 35
- Cholesterol: 95