SWEET CHILI CHICKEN CRUNCHWRAPS

Lunch/Dinner

Prep

20 Mins

Cook

25 Mins

Serves

Macros per serving

Calories

381

Protein

43g

Carbs

32g

Fat

Ingredients

powder, onion powder, smoked paprika, chili powder, salt, and pepper. Cook in a skillet over medium heat until fully cooked, then shred or dice. saucepan, whisk water, rice vinegar, sweetener, ketchup, chili flakes, ginger, and garlic powder. Bring to a simmer. Add cornstarch slurry and stir until thickened. Remove from heat and let cool. center, layer shredded chicken, chopped turkey bacon, cheese, Greek yogurt, and sweet chili sauce. Place a small tortilla on top. Fold edges of the large tortilla over the center to form a sealed wrap. Repeat for remaining crunchwraps.
Spray lightly with oil and place crunchwrap seam-side down. Cook 2–3 minutes per side until golden brown and crispy.
For the Chicken:
1½ lbs (680g) chicken breast, boneless & skinless
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
½ tsp chili powder
Salt & black pepper, to taste For Assembly:
4 large high-protein tortillas (Ole Xtreme Wellness or similar)
4 small low-carb tortillas (Mission Carb Balance or similar)
8 slices turkey bacon, cooked crispy & chopped
1½ cups (150g) reduced-fat shredded cheese
½ cup (120g) plain non-fat Greek yogurt
½ cup (120g) sweet chili sauce (light version or homemade below) For Low-Calorie Sweet Chili Sauce (makes ~1 cup):
¼ cup (60g) water
¼ cup (60g) rice vinegar
2 tbsp monk fruit or stevia sweetener
2 tsp sugar-free ketchup
1 tsp chili flakes (adjust to heat preference)
¼ tsp ground ginger or ginger paste
½ tsp garlic powder
1 tsp cornstarch mixed with 1–2 tsp water (slurry to thicken)

Instructions

5 steps

1Cook Chicken: Season chicken breasts with garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Cook in a skillet over medium heat until fully cooked, then shred or dice.
2Prepare Sweet Chili Sauce (if homemade): In a small saucepan, whisk water, rice vinegar, sweetener, ketchup, chili flakes, ginger, and garlic powder. Bring to a simmer. Add cornstarch slurry and stir until thickened. Remove from heat and let cool.
3Assemble Crunchwraps: Lay out 1 large tortilla. In the center, layer shredded chicken, chopped turkey bacon, cheese, Greek yogurt, and sweet chili sauce. Place a small tortilla on top. Fold edges of the large tortilla over the center to form a sealed wrap. Repeat for remaining crunchwraps.
4Cook Crunchwraps: Heat a skillet over medium heat. Spray lightly with oil and place crunchwrap seam-side down. Cook 2–3 minutes per side until golden brown and crispy.
5Serve: Slice in half and enjoy warm. For the Chicken: 1½ lbs (680g) chicken breast, boneless & skinless 2 tsp garlic powder 2 tsp onion powder 1 tsp smoked paprika ½ tsp chili powder Salt & black pepper, to taste For Assembly: 4 large high-protein tortillas (Ole Xtreme Wellness or similar) 4 small low-carb tortillas (Mission Carb Balance or similar) 8 slices turkey bacon, cooked crispy & chopped 1½ cups (150g) reduced-fat shredded cheese ½ cup (120g) plain non-fat Greek yogurt ½ cup (120g) sweet chili sauce (light version or homemade below) For Low-Calorie Sweet Chili Sauce (makes ~1 cup): ¼ cup (60g) water ¼ cup (60g) rice vinegar 2 tbsp monk fruit or stevia sweetener 2 tsp sugar-free ketchup 1 tsp chili flakes (adjust to heat preference) ¼ tsp ground ginger or ginger paste ½ tsp garlic powder 1 tsp cornstarch mixed with 1–2 tsp water (slurry to thicken)