Introduction

Sweet Chili Chicken Wraps are a vibrant and flavorful meal perfect for lunch or a light dinner. Combining tender chicken with fresh vegetables and a tangy sweet chili sauce, these wraps are quick to prepare and deliciously satisfying.

The image shows several wrapped chicken wraps cut in half, stacked and laid on a wooden board with a white marbled surface underneath. Each wrap has about three layers visible: the outer golden-brown toasted tortilla with small brown spots, a middle layer of bright green fresh spinach leaves, and an inner layer filled with juicy pieces of grilled chicken coated in a rich dark brown sauce mixed with small orange carrot bits. The wraps are arranged with two halves in the front lying horizontally, and a small stack of four halves in the back piled vertically. 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
Olive oil
Salt & pepper
Optional: shredded cheese
Optional: avocado slices
Optional: fresh herbs (cilantro, mint, or basil)
Optional: a squeeze of lime

Instructions

Step 1: Season the chicken lightly with salt and pepper. Cook it in a skillet with olive oil over medium heat until golden and fully cooked, reaching an internal temperature of 165°F (74°C).
Step 2: Let the chicken rest for 5 minutes, then slice it thinly against the grain.
Step 3: Toss the sliced chicken with the sweet chili sauce until well coated.
Step 4: Slice the cucumber, bell pepper, and carrot into thin strips.
Step 5: Warm the tortillas in a dry pan or microwave for 10 to 15 seconds to make them more pliable.
Step 6: Assemble each wrap by layering the chicken, shredded lettuce, sliced vegetables, 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 in half diagonally before serving.

Tips & Variations

Use rotisserie chicken for an easy shortcut without sacrificing flavor.
Add a squeeze of lime for a fresh citrus kick that brightens the wrap.
Substitute sweet chili sauce with a spicy mayo for a creamy twist.
Include avocado slices for extra creaminess and healthy fats.
Fresh herbs like cilantro or mint add a fragrant, vibrant note to the wraps.

Storage

Store any leftover wraps in an airtight container in the refrigerator for up to 2 days. To prevent sogginess, wrap them tightly in plastic wrap or foil. Reheat briefly in a warm pan or microwave, but keep in mind that fresh vegetables are best added just before serving to maintain their crispness.

How to Serve

The image shows a grilled wrap cut in half, stacked with the top half leaning on the bottom half, placed on a wooden surface. The outer tortilla is golden with dark char marks and a slightly crisp texture. Inside the wrap, there are three main layers: bright green leafy spinach at the bottom, a thick layer of spicy reddish-brown sauce mixed with finely chopped onions, and large pieces of grilled white chicken chunks nestled within the sauce. A small bunch of fresh green leafy lettuce lies blurred in the background. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cooked chicken?

Yes, grilled, baked, or shredded rotisserie chicken all work well in these wraps. Just make sure the chicken is fully cooked and sliced thin for easy wrapping.

What can I substitute for sweet chili sauce?

If you don’t have sweet chili sauce, you can use a mixture of honey and hot sauce, or swap in a spicy mayo or teriyaki sauce for a different flavor profile.

Sweet Chili Chicken Wraps Recipe

Print Recipe

★★★★★

4.6 from 144 reviews

These Sweet Chili Chicken Wraps are a quick and tasty meal featuring tender chicken coated in a sweet and spicy chili sauce, combined with fresh crunchy vegetables and optional creamy or herbal extras, all wrapped in soft tortillas. Perfect for a light lunch or dinner, these wraps bring a delightful balance of flavors and textures with minimal prep and cook time.

Author: zara
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 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 through (internal temperature of 165°F). Remove from heat and let rest for 5 minutes to retain juices.
Slice Chicken: After resting, slice the chicken thinly against the grain for tender pieces.
Toss with Sweet Chili Sauce: Place the sliced chicken in a bowl and toss with the sweet chili sauce until each piece is well coated and flavorful.
Prepare Vegetables: Thinly slice the cucumber and bell pepper, and julienne the carrot. Shred the lettuce as well.
Warm Tortillas: Heat the tortillas in a dry pan over low heat or microwave them for 10 to 15 seconds until warm and pliable.
Assemble Wraps: Lay the warmed tortillas flat and layer with shredded lettuce, sweet chili chicken, sliced cucumber, bell pepper, and carrot. Add optional ingredients like shredded cheese, avocado slices, and fresh herbs as desired. Finish with a squeeze of lime if you like.
Roll and Serve: Fold the sides of the tortilla in and roll tightly to enclose the filling. Cut each wrap diagonally in half and serve immediately.