Introduction

Sweet Chili Chicken Wraps are a quick and flavorful meal perfect for busy days. Combining tender chicken with a tangy sweet chili sauce and fresh veggies, these wraps offer a delicious balance of spicy, sweet, and crunchy in every bite.

Several wraps are cut in half and arranged on a wooden board, showing their layers clearly. Each wrap has a browned, soft tortilla on the outside, filled with three visible layers: the top layer is fresh, dark green leafy spinach, the middle layer consists of chunky pieces of grilled chicken with a glazed, golden-brown sauce, and bits of orange carrots are scattered within. The wraps are stacked in the background with their colorful fillings facing forward, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cooked chicken breasts (grilled, baked, or shredded rotisserie)
½ cup sweet chili sauce
4 large tortillas (flour or whole wheat)
1 cup shredded lettuce
1 cucumber, sliced thin
1 bell pepper, sliced
1 carrot, julienned
Optional: shredded cheese
Optional: avocado slices
Optional: fresh herbs (cilantro, mint, or basil)
Optional: a squeeze of lime
Olive oil
Salt & pepper

Instructions

Step 1: Season the chicken breasts lightly with salt and pepper. Heat a skillet with a little olive oil over medium heat and cook the chicken until golden brown and fully cooked through, reaching 165°F.
Step 2: Let the chicken rest for 5 minutes to retain its juices, then slice thinly against the grain.
Step 3: Toss the sliced chicken in sweet chili sauce until evenly coated.
Step 4: Prepare the vegetables by slicing the cucumber and bell pepper into thin strips and julienning the carrot.
Step 5: Warm the tortillas in a dry pan or microwave for 10 to 15 seconds to make them pliable.
Step 6: Assemble the wraps by layering the sweet chili chicken, shredded lettuce, sliced veggies, and any optional extras like cheese, avocado, or fresh herbs.
Step 7: Fold in the sides of the tortilla, roll it tightly from one end to the other, and cut the wrap in half diagonally before serving.

Tips & Variations

Use rotisserie chicken for a quick shortcut without sacrificing flavor.
Add a squeeze of lime for a bright, fresh twist.
Swap tortillas for large lettuce leaves for a low-carb option.
Include crunchy nuts or seeds for extra texture.
Try adding a drizzle of creamy mayonnaise or yogurt to balance the spice.

Storage

Store any leftover wraps wrapped tightly in plastic wrap or airtight containers in the refrigerator for up to 2 days. To reheat, warm the wraps gently in a skillet or microwave until heated through, but avoid overheating to keep the veggies crisp. Alternatively, keep ingredients separate and assemble fresh when ready to eat.

How to Serve

A grilled wrap is cut in half and stacked on a wooden board, showing its inside layers. The outer layer is a lightly toasted tortilla with brown grill marks. Inside, there are three main layers: the bottom layer has fresh green spinach leaves, the middle layer contains chunks of white chicken meat, and the top layer is a rich, reddish-brown sauce with small bits of spices and cooked onions. A green leafy garnish is placed beside the wrap on the wooden board. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken for this recipe?

Yes, you can start with raw chicken breasts by cooking them thoroughly in the skillet before slicing and tossing with sweet chili sauce.

What can I substitute for sweet chili sauce?

If you don’t have sweet chili sauce, a mix of honey and sriracha or a sweet and tangy barbecue sauce can work as alternatives, though the flavor will shift slightly.

Sweet Chili Chicken Wraps Recipe

Print Recipe

★★★★★

4.6 from 122 reviews

Sweet Chili Chicken Wraps are a delicious and easy-to-make meal featuring tender chicken tossed in a flavorful sweet chili sauce, combined with fresh crisp vegetables and optional creamy and herbaceous additions, all wrapped in warm, soft tortillas. Perfect for a quick lunch or light dinner.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 wraps 1x
Category: Lunch
Method: Frying
Cuisine: Fusion

Ingredients

Scale

Chicken and Sauce

2 cooked chicken breasts (grilled, baked, or shredded rotisserie)
½ cup sweet chili sauce
Olive oil (for cooking)
Salt & pepper (to taste)

Vegetables

1 cup shredded lettuce
1 cucumber, sliced thin
1 bell pepper, sliced
1 carrot, julienned

Wrap and Extras

4 large tortillas (flour or whole wheat)
Optional: shredded cheese
Optional: avocado slices
Optional: fresh herbs (cilantro, mint, or basil)
Optional: a squeeze of lime

Instructions

Season and Cook Chicken: Lightly season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and fully cooked to an internal temperature of 165°F.
Rest and Slice Chicken: Remove the chicken from the skillet and let it rest for 5 minutes. Then slice the chicken thinly against the grain for tenderness.
Toss Chicken with Sauce: Place the sliced chicken in a bowl and toss it with the sweet chili sauce until evenly coated.
Prepare Vegetables: Slice the cucumber, bell pepper, and carrot into thin strips. Shred the lettuce if not pre-shredded.
Warm Tortillas: Warm the tortillas in a dry skillet or microwave for 10–15 seconds to make them pliable for wrapping.
Assemble Wraps: Lay the tortilla flat, then layer on the sauced chicken, followed by the shredded lettuce and prepared vegetables. Add any optional extras like shredded cheese, avocado slices, and fresh herbs. Finish with a squeeze of lime if desired.
Roll and Serve: Fold in the sides of the tortilla and roll it tightly. Cut each wrap in half diagonally and serve immediately.