These sweet soy chicken wraps are a quick, healthy, and flavorful dinner option. Tender chicken is cooked in a sweet soy glaze and tucked into tortillas with crisp cucumber, crunchy iceberg lettuce, and juicy tomatoes for a fresh, satisfying bite every time.
Soy Chicken Wraps
This recipe is ideal when you want an easy, fast, and wholesome meal. The chicken is pan-fried in a sweet soy sauce that slightly caramelizes, creating a glossy, flavorful coating.
The chicken cooks quickly and is served in tortillas with a crisp salad, making these wraps a healthy and tasty choice for dinner. Highly recommended for busy weeknights.
What you need for Ginger and Soy Chicken Wraps
Below are the ingredients used in this recipe. Exact amounts appear in the recipe card further down.
- Chicken breast – Cut into small cubes for quick, even cooking. You can use breast or fillets. For a vegetarian alternative, substitute plant-based chicken pieces.
- Tortilla wraps – Plain wheat tortillas work well, or choose multigrain tortillas for a nuttier flavor.
- Kecap Manis (sweet soy) – This thick, sweet soy sauce gives the chicken its signature flavor. If you only have regular soy sauce, add 2 tablespoons of honey to ⅓ cup (80 ml) of soy sauce to replicate the sweetness.
- Garlic and ginger – Essential aromatics that add depth and a bright, savory note.
- Red chili pepper – Remove the seeds and chop finely for mild heat; keep the seeds if you prefer spicier wraps.
- Iceberg lettuce, cucumber, and tomato – Seeded and diced, these vegetables provide a crisp, fresh filling for the wraps.
How to prepare Kecap Manis Chicken Wraps
A printable recipe card with step-by-step directions is available below.
- Heat 1 tablespoon sunflower oil in a skillet over medium heat. Add minced garlic and finely chopped fresh ginger and stir-fry for 30 seconds until fragrant.
- Add the chopped red chili pepper and chicken cubes. Fry the chicken on all sides until golden brown, about 3 minutes.
- Pour in ½ cup Kecap Manis (or a sweetened soy mixture). Stir to coat, cover the pan, and let the chicken cook for 5 minutes to absorb the sauce.
- Remove the lid and continue cooking briefly until the sauce becomes syrupy and clings to the chicken. Be careful: sweet soy can burn quickly, so use a lid while the chicken finishes cooking and uncover at the end to reduce the sauce if needed.
- Warm the tortillas in a clean, hot skillet for about 10 seconds to make them pliable. Place each wrap on a work surface and arrange iceberg lettuce, diced tomato, and cucumber down the center. Spoon the soy-glazed chicken on top and roll up the wrap. Serve immediately.
Serving suggestions: Serve with rice or an extra salad, and offer sweet chili sauce on the side for dipping.
If you try this recipe, tag your photo with #byandreajanssen on Instagram — I enjoy seeing your versions and sometimes share favorites. If you liked the recipe, please leave a rating on the recipe card; feedback helps other home cooks and me.
More inspiration
- Find video recipes on the author’s YouTube channel.
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📖 Recipe
RECIPE CARD
Equipment
- Frying pan
- Chef’s knife
Recipe Help
Use cooking mode to keep the screen on and follow the recipe step by step. You can also adjust servings if needed.
Ingredients
- 1 tablespoon sunflower oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, finely chopped
- 1 red chili pepper, seeds removed, finely chopped
- 1 ¼ pound chicken breast, cut into ½ x ½ inch (1 x 1 cm) cubes
- ½ cup Kecap Manis (or kecap Medja)
- 8 tortilla wraps
- 10 oz iceberg lettuce
- 1 cucumber, peeled, seeds scraped out and diced
- 2 tomatoes, seeds removed and diced
All measurements are available in both Metric and US Customary units in the original recipe card.
Instructions
- Heat oil in a skillet over medium heat. Add garlic and ginger and stir-fry for 30 seconds.
- Add the red chili pepper and chicken cubes. Fry the chicken on all sides until golden brown, about 3 minutes.
- Pour in the Kecap Manis and stir to coat. Cover the pan and let the chicken cook for 5 minutes.
- Remove the lid and stir-fry briefly until the sauce is syrupy and thick. Turn off the heat.
- Warm the tortillas briefly to make them flexible. Arrange lettuce, tomato, and cucumber down the center of each wrap, spoon the soy-glazed chicken on top, and roll up. Serve immediately.
Notes
1. Tortillas – Plain wheat tortillas work well, or use multigrain wraps for extra flavor.
2. Kecap – Kecap Manis or Kecap Medja adds a sweet, caramelized flavor. If you only have regular soy sauce, mix 2 tablespoons honey with ⅓ cup (80 ml) soy sauce to achieve a similar sweetness.
3. Prevent burning – Sweet soy can burn easily. Cover the pan during cooking so the chicken absorbs the sauce without scorching. Remove the lid at the end to reduce the sauce if needed.
4. Vegetables – Remove cucumber and tomato seeds to keep the filling crisp. To remove seeds: halve the cucumber, scrape seeds with the back of a spoon, then dice. Quarter the tomatoes and scoop seeds out with a teaspoon before dicing.
5. Storage – Once assembled, wraps will become limp and are not suitable for storage. Store leftover soy chicken separately:
- Refrigerator: Covered, up to 2 days.
- Freezer: In an airtight container or freezer bag, up to 2 months. Thaw in the refrigerator.
- Reheat: Gently reheat in a skillet over low heat with a splash of oil, stirring until warmed through.
6. Nutrition – Nutritional values are per serving, assuming each person eats two wraps.
Nutrition
Carbohydrates: 131 g
Protein: 74 g
Fat: 25 g
Saturated Fat: 6 g
Sodium: 2298 mg
Fiber: 10 g
Sugar: 58 g
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