Chili Chicken Rice Wraps with Salsa

In the realm of quick and healthy meals, Spicy Chili Chicken Rice Wraps stand out as a delightful choice that combines vibrant flavors with nutritious ingredients. This dish brings together tender chicken, fresh vegetables, and a spicy kick, all wrapped in a soft rice paper or tortilla. Whether you're looking for a quick lunch, a light dinner, or a crowd-pleasing appetizer for your next gathering, these wraps offer a perfect balance of taste and nutrition.

Chili Chicken Rice Wraps with Salsa

Discover the deliciousness of Spicy Chili Chicken Rice Wraps, a perfect blend of tender chicken, fresh veggies, and a spicy kick. This quick meal option is not only bursting with flavor but also packed with nutrition. Ideal for lunch, dinner, or as a stunning appetizer, these wraps cater to various dietary needs. With customizable ingredients and fresh salsa, enjoy a delightful and healthy meal anytime. Elevate your cooking game with these easy-to-make wraps!

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Ingredients

For the Chili Chicken:

500g boneless chicken breast, diced into bite-sized pieces

2 tablespoons olive oil

2 cloves garlic, minced

1 medium onion, finely chopped

1 red bell pepper, diced

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon paprika

Salt and freshly ground black pepper to taste

Fresh cilantro, chopped (for garnish)

For the Rice Wraps:

4 large rice paper sheets

1 cup cooked jasmine rice, cooled

1 cup shredded lettuce (e.g., romaine or iceberg)

1 avocado, sliced into thin pieces

1 medium carrot, julienned

1 cucumber, julienned

For the Salsa:

2 medium ripe tomatoes, diced

1 small red onion, finely chopped

1 jalapeño, minced (optional for extra heat)

Juice of 1 fresh lime

Salt and freshly ground black pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions

Prepare the Chili Chicken:

- In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and chopped onion, sautéing until the onion is translucent and aromatic, about 3-4 minutes.

- Add the diced chicken breast to the skillet, cooking and stirring frequently until the chicken is browned on all sides and no longer pink in the middle, roughly 6-8 minutes.

- Stir in the chili powder, smoked paprika, ground cumin, salt, and pepper until the chicken is evenly coated. Add the diced red bell pepper, cooking for 2-3 more minutes until the peppers are soft and the chicken is fully cooked. Remove from heat and set aside, garnishing with fresh cilantro.

Make the Salsa:

- In a medium mixing bowl, combine the diced tomatoes, finely chopped red onion, minced jalapeño (if using), lime juice, salt, and pepper. Mix well to incorporate all ingredients. Garnish with fresh cilantro and set aside to allow the flavors to meld.

Prepare the Rice Wraps:

- Fill a large shallow dish with warm water. Take one rice paper sheet and dip it into the water for 10-15 seconds until it becomes soft and pliable, being careful not to over-soak it.

- Place the softened rice paper on a clean, damp work surface. In the center, layer about 2 tablespoons of cooked jasmine rice, a portion of the chili chicken mixture, a handful of shredded lettuce, a few avocado slices, and the julienned carrot and cucumber.

- Carefully fold in the sides of the rice paper over the filling, then roll it up from the bottom to create a secure wrap. Repeat this process with the remaining rice papers and fillings until all wraps are prepared.

Serve:

- Cut each wrap in half on a diagonal and arrange them artfully on a plate. Serve with the fresh salsa alongside for dipping and enjoy a flavorful bite!

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 wraps

Presentation Tips: For a vibrant display, serve the wraps on a large platter garnished with additional cilantro leaves and lime wedges. Consider using colorful dishes to enhance the visual appeal of your meal. Enjoy the burst of flavors!