Best Quick Easy Yummy Sweet Chilli Wrap Recipes

SWEET CHILI CHICKEN WRAPS

Steps:

• 1) In a medium pot, combine chicken, sweet chili sauce, soy sauce, and lime juice over medium heat. Cover and let simmer, stirring occasionally for 15-20 minutes, until chicken is cooked.
• 2) Shred chicken into chunks when it is cooked through, uncover the pot, turn heat down to low, and let chicken simmer and thicken while you make the rest of the toppings.
• 3) Wash and dry lettuce, shred carrots and prepare other vegetables.
• 4) To make a wrap, lay a few pieces of lettuce on a wrap of your choice, top with shredded veggies and big spoonfuls of chicken (drain off any extra liquid). Drizzle on extra sweet chili sauce and roll wrap up. Serve immediately!

EASY SWEET CHILI

Steps:

• Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes.
• Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture.
• Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.

QUICK & EASY YUMMY SWEET CHILLI WRAP

Steps:

• First, blend the sour cream & sweet chilli sauce in a small bowl til smooth.
• Spread approximately 1 tbsp of cream cheese evenly over the lavash.
• Place about 5 pieces of sliced ham over cream cheese, or just enough to cover all parts of the lavash.
• Scoop about 2 tbsp full of the sour cream & sweet chilli sauce and spread evenly over the ham.
• Place strips of lettuce, carrots & cucmbers onto the middle of the wrap and fold like springrolls, making sure you fold the sides in before finishing rolling.
• REPEAT for the rest of the 3 wraps.
• TO STORE: Take some baking paper (or any thick waxy paper) and fold exactly the same way over the lavash wrap, then taping the sides at the end to keep it from getting loose. You can leave this in the fridge for a couple of days. When you want to grab a bite, use a bread knife and cut across the wrapped lavash.

CHILLI CHICKEN WRAPS

Steps:

• Heat the oil in a large frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Add the onion, garlic, ginger and a pinch of salt. Cook for 5 mins or until softened.
• Increase the heat to high. Return the chicken to the pan with the spices, tomato purée, chilli and lemon juice. Season well and cook for 10 mins or until the chicken is tender.
• Divide the chicken, red onion, chutney, herbs and yogurt between the four warm rotis. Roll up and serve with plenty of napkins

QUICK AND EASY CHILI

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next 6 ingredients; cover and simmer for 20 minutes. Serve with cheese if desired.