Chili Chicken Rice Wraps with Salsa

When it comes to cooking the spicy chili chicken for your wraps, you have two excellent options: using a skillet or a grill. Each method brings out different flavors and textures, allowing you to choose based on your preference and the equipment you have.

Chili Chicken Rice Wraps with Salsa

Discover the mouthwatering Spicy Chili Chicken Rice Wraps, a delightful fusion of flavors that will elevate your meals. This recipe combines succulent marinated chicken thighs, fresh veggies, and zesty salsa, all wrapped in delicate rice paper for a fun and nutritious dish. Perfect for lunch, dinner, or picnics, these wraps are versatile and easy to prepare. Follow our guide to bring this vibrant and healthy meal to your table today!

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Ingredients

For the Chili Chicken:

1 lb (450g) boneless chicken thighs, diced into bite-sized pieces

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and freshly ground black pepper to taste

Juice of 1 lime

2 green onions, finely chopped

For the Rice Wraps:

4 large rice paper wraps

1 cup cooked jasmine rice, cooled

1 cup lettuce leaves, shredded (such as romaine or butter lettuce)

1/2 cup pickled carrots (optional, for added crunch and tang)

1/4 cup fresh cilantro, roughly chopped

For the Fresh Salsa:

2 medium tomatoes, diced into small pieces

1 small red onion, finely chopped

1 jalapeño, finely diced (seeds removed for less spiciness)

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt to taste

Instructions

Marinate the Chicken:

- In a mixing bowl, combine the diced chicken thighs, olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and freshly squeezed lime juice. Stir well until the chicken is fully coated with the seasoning mix. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 30 minutes, or overnight for maximum flavor.

Prepare the Salsa:

- In a separate mixing bowl, combine the diced tomatoes, finely chopped red onion, diced jalapeño, chopped cilantro, lime juice, and a pinch of salt. Mix the ingredients thoroughly. Allow the salsa to sit at room temperature for at least 15 minutes to let the flavors develop.

Cook the Chicken:

- Heat a large skillet over medium-high heat. Once the pan is hot, add the marinated chicken. Cook for 7-10 minutes, stirring occasionally, until the chicken is cooked through and exhibits a nice char. Just before you take it off the heat, stir in the chopped green onions and cook for an additional minute. Remove from heat.

Prepare the Rice Wraps:

- Fill a shallow dish or wide bowl with warm water. Take one rice paper wrap and immerse it in the water for about 15-20 seconds or until it softens and becomes pliable. Carefully lift it out and lay it flat on a clean, dry surface such as a cutting board.

Assemble the Wraps:

- In the center of the softened rice paper wrap, place a small amount (about 1/4 cup) of cooked jasmine rice. On top of the rice, add a handful of shredded lettuce, a few pieces of pickled carrots (if using), a generous portion of the chili chicken, and a sprinkle of fresh cilantro.

Roll the Wraps:

- Gently fold the sides of the rice paper over the filling. Starting from the bottom, roll the wrap tightly upwards towards the top, ensuring that the filling is secured within and there are no gaps.

Serve:

- Arrange the finished wraps on a serving platter. Serve them warm or at room temperature with a generous bowl of fresh salsa on the side for dipping.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | Serves 4

- Presentation Tips: For an appealing presentation, slice the wraps in half diagonally and arrange them on a colorful plate. Garnish with fresh cilantro leaves and lime wedges for an inviting touch.