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To create the perfect Spicy Chili Chicken Rice Wraps, the marinated chicken is the star of the dish. Achieving the right texture and doneness is crucial for an enjoyable meal.

Chili Chicken Rice Wraps with Salsa

Discover the deliciousness of Spicy Chili Chicken Rice Wraps with Fresh Salsa! This easy recipe combines marinated chicken thighs, fragrant jasmine rice, and a colorful mix of fresh vegetables for a vibrant and satisfying meal. Perfect for any occasion, these wraps are not just tasty but also packed with nutrients. Whether you're looking for a quick dinner or a fun dish to impress guests, these wraps are an exciting culinary adventure worth trying!
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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 black pepper, to taste

Juice of 1 lime

2 green onions, chopped

For the Rice Wraps:

4 large rice paper wraps

1 cup cooked jasmine rice, cooled

1 cup lettuce leaves, shredded

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

1/4 cup fresh cilantro, chopped

For the Fresh Salsa:

2 medium tomatoes, diced

1 small red onion, finely chopped

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

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, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Stir thoroughly to ensure that all pieces of chicken are evenly coated with the spices. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 30 minutes (or overnight for more intense flavor).

      Prepare the Fresh Salsa:

        - In a separate bowl, add the diced tomatoes, chopped red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Mix well until all ingredients are fully incorporated. Allow the salsa to sit for about 10-15 minutes at room temperature to enhance the flavors.

          Cook the Chicken:

            - Heat a large skillet over medium-high heat. Once hot, add the marinated chicken. Cook for 7-10 minutes, stirring occasionally until the chicken is browned and cooked through, reaching an internal temperature of at least 165°F (74°C). Just before removing the skillet from heat, stir in the chopped green onions for added freshness.

              Prepare the Rice Wraps:

                - Fill a shallow dish or bowl with warm water. Dip one rice paper wrap at a time into the water, submerging it for about 15-20 seconds until it becomes soft and pliable. Carefully remove the wrap from the water and lay it flat on a clean, damp surface (such as a cutting board).

                  Assemble the Wraps:

                    - In the center of each rice paper wrap, place a small scoop of cooled jasmine rice. Add a handful of shredded lettuce, a few slices of pickled carrots (if using), a generous portion of the spicy chili chicken, and a sprinkle of chopped cilantro.

                      Roll the Wraps:

                        - To roll, fold the sides of the rice paper wrap over the filling, then gently roll it from the bottom to the top, forming a tight cylinder. Ensure the filling stays secure inside as you roll.

                          Serve:

                            - Serve the wraps immediately, warm or at room temperature, accompanied by the fresh salsa for dipping. Enjoy the vibrant flavors with each bite.

                              Prep Time, Total Time, Servings: 30 mins | 1 hr | 4 servings

                                - Presentation Tips: Arrange the wraps on a platter and garnish with a few cilantro leaves and lime wedges for a bright appeal.