Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, garlic powder, paprika, salt, and pepper. Add the chicken pieces and toss until fully coated.
- Heat olive oil in a large skillet over medium-high heat. Carefully place the coated chicken in the skillet in a single layer. Cook for 4-6 minutes on each side, until golden brown and cooked through.
- Reduce the heat to low. Pour the sweet chili sauce over the cooked chicken and stir gently until all the pieces are coated.
- Warm the tortillas. Lay one flat and add a layer of chopped lettuce and shredded carrots. Top with a quarter of the sweet chili chicken.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom. Slice in half and serve immediately.
Notes
Tip 1: For an extra kick, add a few dashes of sriracha to the sweet chili sauce.
Tip 2: Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
Tip 3: Add other fresh veggies like sliced bell peppers, cucumbers, or red onion for more crunch and flavor.
Tip 2: Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
Tip 3: Add other fresh veggies like sliced bell peppers, cucumbers, or red onion for more crunch and flavor.
