Sweet Chilli Chicken Wraps

Ingredients

• 600 g chicken breast (Cut into bite-sized pieces or strips.)
• 1 red pepper (Finely diced.)
• 0.5 red onion (Finely diced.)
• 40 g jalapeños (Sliced or chopped.)
• 50 g spinach (Chopped.)
• 5 tbsp sweet chilli sauce (Use some in the pan with the chicken and the remainder in the filling.)
• 100 g light cream cheese
• 100 g shredded Mexican cheese mix
• 2 tbsp Chinese five-spice powder (Use to coat the chicken.)
• 4 tortilla wraps (Large wraps, suitable for rolling.)
• cooking oil or spray (For frying the chicken, if needed; amount not specified in the source.)

Steps

1. 1

   Prepare the vegetables and filling ingredients. Dice the red pepper and red onion, chop the spinach, and slice or chop the jalapeños. Measure the cream cheese, shredded Mexican cheese, and sweet chilli sauce so they are ready to combine.

2. 2

   Place the chicken breast pieces in a bowl and coat them evenly with the Chinese five-spice powder.

3. 3

   Heat a large frying pan over medium-high heat and lightly grease it if necessary. Add the coated chicken in a single layer and fry, turning occasionally, until browned and almost cooked through, about 6–8 minutes depending on the size of the pieces.

4. 4

   Add some of the sweet chilli sauce to the pan with the nearly cooked chicken. Continue frying until the chicken is fully cooked through and reaches 165°F / 74°C internally, with the sauce coating the pieces. Remove the pan from the heat.

5. 5

   Add the cooked chicken, diced red pepper, jalapeños, diced red onion, chopped spinach, light cream cheese, shredded Mexican cheese mix, and the remaining sweet chilli sauce to a large mixing bowl.

6. 6

   Mix thoroughly until the chicken and vegetables are evenly distributed and the cream cheese coats the filling. The residual heat from the chicken should begin to soften the cream cheese and cheese mixture.

7. 7

   Lay one tortilla flat and place one-quarter of the filling in the center. Fold in the sides, then roll the tortilla tightly from the bottom to enclose the filling. Repeat with the remaining tortillas and filling.

8. 8

   When ready to eat, toast the wraps using one of the following methods: for a frying pan, microwave for 45 seconds, then pan-fry for 2–3 minutes per side until sizzling and crisp; for a toastie press, cook for 3–4 minutes until melty and crisp; or for an air fryer, cook at 180°C / 360°F for 5–6 minutes. Wrap in foil in the air fryer for a softer tortilla, or leave unwrapped for a crunchier finish.

Notes

The source lists approximately 48 g protein, 15 g fat, 50 g carbohydrates, and 526 calories per wrap. For meal prep, cool the cooked filling before assembling and refrigerate the wraps; reheat thoroughly before serving. The source gives three reheating methods: frying pan, toastie press, and air fryer.

Nutrition per serving

• main
• high-protein
• meal-prep
• quick
• wraps
• chicken
• spicy
• toasted