Sweet Chili Chicken Wraps with Salad

It’s been a while since the last “wrap recipe” on this blog, a few months ago I introduced you to a vegetarian variant for a Dürüm kebab & that’s why it’s time to wrap up something delicious again.

In today’s recipe I’ll show you a wrap with breaded chicken, salad & sweet chilli sauce, I prepare the chicken in the oven & of course I’ll also show you how you can make these delicious tortilla wraps with only 4 ingredients. Have fun cooking!




Cooked/Baked today: Sweet Chili Chicken Wraps with Salad
Difficulty: Easy – Medium
Preparation Time: 45 minutes
Category: Main Dishes, Fast Food, Turkish Recipes, Vegetarian Recipes
Our Recipe rating:

Ingredients for 4 servings:

…for tortilla wraps:

• 250 grams flour
• 125 milliliters water
• 25 milliliters oil
• ½ teaspoon salt

…more ingredients:

• ½ head Iceberg lettuce
• 1 small cucumber
• 2 – 3 tomatoes
• 1 red onions
• 500 grams chicken breast fillets
• 100 grams breadcrumbs
• 1 egg
• A heaping teaspoon each of curry & sweet paprika powder
• 200 grams sour cream
• Sweet chili sauce
• Salt & pepper
• Oil for sprinkling the breaded chicken

Required kitchen gadgets, helper & preparations:

• Kitchen machine
• Mixing bowl
• Large pan to bake wraps
• Rolling pin
• Plate to stack flatbread wraps
• Kitchen towel
• Bowl for salad/li>
• 2 bowls for “breading line”
• Baking sheet + parchment paper

Instructions:




…for sweet chili chicken wraps:

For the tortilla wraps add 250 grams flour, 125 milliliters water, 25 milliliters oil & ½ teaspoon of salt to a mixing bowl & knead with your hands or a food processor for 3 – 4 minutes until a smooth dough. Cut the dough into 4 equal sized pieces and then give each piece of dough a ball shape.

Next, slightly flour the worktop & roll out the dough pieces one by one with a rolling pin until thin and flat to the size of a plate. Then heat up a large frying pan without oil or fat & as soon as the frying pan is hot enough, bake the dough sheets one after the other at medium to high heat for approx. 1 minute each side.




Once there are small bubbles on the top, the wrap can be turned over and baked on the other side until done. Stack the finished tortilla wraps on a plate and leave to cool with a damp kitchen towel. The damp kitchen towel keeps the wraps soft and makes them easier to fold up later.

Preheat the oven to 200°C (top/bottom heat) in good time. Prepare 2 bowls or deep plates for the “breading line”, one with beaten egg & the other with about 100 grams of breadcrumbs. Mix the breadcrumbs with 1 heaped teaspoon each of curry powder and sweet paprika powder.

Cut the chicken breast fillets into 4 pieces of roughly the same size and thickness & then season with salt & pepper, then pull them first through the beaten egg & then turn into the seasoned breadcrumbs. Place the breaded chickens next to each other on a baking sheet lined with baking paper, drizzle with a little oil & then put in the preheated oven for about 20 minutes until golden brown.




For the salad component, wash the iceberg lettuce or romaine lettuce and cut into fine strips. Wash cucumber & tomatoes & cut into small cubes. Peel the red onion & cut into strips. Put everything in a large bowl, mix together briefly & then set aside until ready to serve.

After the cooking time, take the chicken out of the oven, allow to cool down briefly & then cut into thin strips with a knife, next brush the wraps one after the other with a little sour cream, season generously with salt & pepper, then top with lettuce & chicken & finally top with sweet chili sauce to taste. Roll up the chicken wraps & serve immediately. Have fun cooking!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):