Sweet Chili Chicken Wraps are a quick and flavor-packed way to enjoy a sweet and spicy meal without spending hours in the kitchen. I toss tender chicken in a sticky sweet chili glaze and wrap it up with crunchy veggies and creamy extras, all tucked into a warm tortilla. It’s the kind of lunch or dinner I reach for when I want something fresh, bold, and satisfying.
Why You’ll Love This Recipe
I love this recipe because it’s so easy to throw together, but it tastes like something I’d get from my favorite café. The sweet chili sauce gives the chicken a spicy-sweet kick, and the crisp veggies add freshness and crunch. I can customize the fillings based on what I have, and everything wraps up neatly into a handheld meal that’s perfect for on-the-go or relaxed nights in.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs, thinly sliced
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Olive oil
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Garlic, minced
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Sweet chili sauce (store-bought or homemade)
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Large flour tortillas or wraps
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Shredded lettuce or cabbage
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Julienned carrots
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Sliced cucumbers or bell peppers
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Avocado slices (optional)
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Fresh cilantro (optional)
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Lime wedges (for serving)
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Optional: mayonnaise, Greek yogurt, or sriracha mayo for extra creaminess
Directions
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I heat olive oil in a skillet over medium heat and sauté the garlic for 30 seconds.
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I add the sliced chicken and cook until golden and cooked through, about 6–8 minutes.
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I pour in the sweet chili sauce and stir to coat the chicken well. I let it simmer for a couple of minutes until sticky and glazed.
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I warm the tortillas in a dry pan or microwave so they’re soft and easy to fold.
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I layer shredded lettuce, carrots, cucumbers, and any other veggies I like on each tortilla.
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I top with the hot sweet chili chicken, a few avocado slices, and a drizzle of sauce or creamy dressing if I’m using one.
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I roll up the wraps tightly, slice in half if I want, and serve with lime wedges.
Servings and timing
This recipe makes 4 wraps. It takes about 10 minutes to prep and 15 minutes to cook, so everything is ready in about 25 minutes.
Variations
Sometimes I swap the chicken for crispy tofu, shrimp, or rotisserie chicken if I’m in a hurry. I’ve also used peanut sauce instead of sweet chili for a completely different vibe. When I want a crunchier texture, I throw in chopped nuts or crispy wonton strips. For a low-carb version, I use lettuce leaves instead of tortillas.
Storage/Reheating
I store leftover components separately in airtight containers in the fridge for up to 3 days. The chicken reheats well in a skillet or microwave. I assemble fresh wraps when I’m ready to eat so the tortillas stay soft and the veggies crisp.
FAQs
Can I use pre-cooked chicken?
Yes, I’ve used leftover grilled or rotisserie chicken. I just heat it in the pan with the garlic and sweet chili sauce until warmed through and coated.
What’s the best wrap to use?
I usually go for large flour tortillas, but spinach or whole wheat wraps work great too. Anything that holds together well when folded will do.
Is sweet chili sauce spicy?
It has a mild heat with a sweet finish. If I want more of a kick, I stir in a little sriracha or red pepper flakes.
Can I make these wraps ahead of time?
I prep all the fillings ahead, but I wait to assemble until right before eating so the wrap doesn’t get soggy.
What can I serve on the side?
I like pairing these with baked sweet potato fries, a cucumber salad, or even a bowl of fruit for a light, balanced meal.
Conclusion
Sweet Chili Chicken Wraps are the kind of meal that checks all the boxes—easy, flavorful, fresh, and filling. Whether I’m prepping lunch for the week or pulling together dinner in a rush, this recipe always delivers with bold taste and satisfying texture. It’s a go-to favorite that never gets boring.
Print
Sweet Chili Chicken Wraps
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 wraps
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Halal
Description
Sweet Chili Chicken Wraps are quick, flavorful, and customizable wraps filled with sweet and spicy chicken, fresh crunchy vegetables, and optional creamy extras, all bundled into a soft tortilla. Perfect for lunch, dinner, or meal prep.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/3 cup sweet chili sauce
- 4 large flour tortillas or wraps
- 1 cup shredded lettuce or cabbage
- 1/2 cup julienned carrots
- 1/2 cup sliced cucumbers or bell peppers
- 1 avocado, sliced (optional)
- Fresh cilantro, chopped (optional)
- Lime wedges, for serving
- Optional: mayonnaise, Greek yogurt, or sriracha mayo for drizzling
Instructions
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add sliced chicken and cook until golden and cooked through, about 6–8 minutes.
- Pour in sweet chili sauce and stir to coat the chicken. Let simmer for 2–3 minutes until sticky and glazed. Remove from heat.
- Warm tortillas in a dry skillet or microwave until soft and pliable.
- Layer shredded lettuce, carrots, cucumbers, and avocado (if using) on each tortilla.
- Top with sweet chili chicken and drizzle with creamy sauce if desired. Sprinkle with cilantro and squeeze a bit of lime over everything.
- Roll up the wraps tightly, slice if desired, and serve immediately.
Notes
- Use leftover or rotisserie chicken to speed things up.
- Add chopped nuts or crispy wonton strips for extra crunch.
- Keep ingredients separate if making ahead and assemble wraps fresh.
Nutrition
- Serving Size: 1 wrap
- Calories: 410
- Sugar: 10g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
