1 lb boneless, skinless chicken thighs

1/2 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon fresh lime juice

1 teaspoon minced garlic

1 teaspoon grated ginger

Salt and pepper, to taste

4 whole wheat pita pockets

1 cup shredded lettuce

1 cup shredded carrots

1/2 cup cucumber, sliced

1/4 cup fresh cilantro, chopped

Optional: sliced jalapeño for extra heat

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In a medium bowl, mix sweet chili sauce, soy sauce, sesame oil, lime juice, garlic, ginger, salt, and pepper. Add chicken thighs and marinate for 30 minutes to 2 hours.
Preheat a grill or grill pan over medium-high heat. Grill chicken for 6–7 minutes per side, until cooked through and slightly charred (165°F internal temperature). Rest for 5 minutes before slicing.
Warm pita pockets on the grill for 1 minute per side or in the oven at 350°F for 5 minutes.
Assemble wraps by layering lettuce, carrots, sliced chicken, cucumber, cilantro, and optional jalapeño into each pita.
Drizzle with extra sweet chili sauce and serve immediately.

Swap chicken thighs with chicken breast for a leaner option.

Try naan, tortillas, or flatbread instead of pita.

Add avocado slices for creaminess.

Use grilled tofu or chickpeas for a vegetarian version.

Store leftover chicken separately from pita and veggies to keep them fresh.