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Flavorful Sweet Chili Chicken Pretzel Wraps

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These Sweet Chili Chicken Pretzel Wraps combine a chewy pretzel exterior with a tender, spicy chicken filling, perfect for game day snacks or family gatherings. They are quick, easy, and packed with sweet, spicy, and salty flavors.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works wonders here)
  • 1/3 cup sweet chili sauce (Mae Ploy recommended)
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 1/2 cups warm water (about 110°F / 43°C)
  • 4 cups all-purpose flour (King Arthur flour recommended)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg, beaten
  • Coarse sea salt for sprinkling

Instructions

  1. Activate the yeast: In a large bowl, combine 1 1/2 cups warm water (110°F/43°C), sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Make the dough: Add melted butter, salt, and gradually stir in the flour. Mix until a shaggy dough forms. Knead by stand mixer for 5 minutes or by hand for 8-10 minutes until smooth and elastic.
  3. First rise: Lightly oil the mixing bowl, place dough inside, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
  4. Prepare the chicken filling: Toss shredded chicken with sweet chili sauce, soy sauce, garlic powder, smoked paprika, salt, and pepper. Set aside.
  5. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  6. Boil baking soda bath: Bring 10 cups water and baking soda to a rolling boil in a large pot.
  7. Shape pretzel wraps: Punch down dough and divide into 10 equal pieces (~3 oz each). Roll each into a 6-inch oval. Place 2-3 tablespoons chicken filling in center, fold dough over, and seal edges firmly.
  8. Boil wraps: Lower each wrapped pretzel into boiling baking soda bath for 30 seconds per side, then remove and place on baking sheet.
  9. Egg wash & salt: Brush each wrap with beaten egg and sprinkle with coarse sea salt.
  10. Bake for 15-18 minutes until golden brown and puffed.
  11. Cool on a rack for 5 minutes before serving.

Notes

If dough feels sticky, dust hands lightly with flour but avoid over-flouring to keep wraps soft. Do not skip the baking soda bath for authentic pretzel texture and flavor. You can knead by hand if no stand mixer is available. For gluten-free, substitute flour with gluten-free baking blend and xanthan gum. For dairy-free, use plant-based butter substitute.

Nutrition

Keywords: sweet chili chicken, pretzel wraps, game day snack, Super Bowl snack, easy appetizer, homemade pretzels

Find it online: https://avabake.com/flavorful-sweet-chili-chicken-pretzel-wraps-recipe-easy-super-bowl-snack/