Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1/2 cup sweet chili sauce
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 4 flatbreads (store-bought or homemade)
- 1 cup shredded cabbage
- 1/2 cup sliced bell peppers (any color)
- 1/4 cup chopped green onions
- Fresh cilantro for garnish (optional)
- Salt and pepper to taste
Instructions
- Start by marinating the chicken. In a bowl, combine the sweet chili sauce, minced garlic, soy sauce, salt, and pepper. Toss in the chicken breasts, making sure they’re well coated. Let that sit for at least 15 minutes.
- While the chicken marinates, heat olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for about 6-7 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the skillet and let it rest for a few minutes. Slice it into strips.
- While the chicken rests, warm the flatbreads in the same skillet for about 30 seconds on each side until they’re soft and pliable.
- To assemble, spread a little extra sweet chili sauce on each flatbread. Top with shredded cabbage, sliced bell peppers, and the sliced chicken.
- Garnish with chopped green onions and cilantro, if using. Serve warm and enjoy!
- Prep Time: 15
- Cook Time: 15