Sweet Chili Chicken Wraps: An Easy 20-Minute Lunch or Dinner

There are some weeknights when the thought of cooking a complicated meal is the last thing I want to do. We’ve all been there—that 5 PM scramble where you’re craving something delicious and satisfying, but also need it on the table in under 30 minutes. This Sweet Chili Chicken Wraps recipe is my answer to that chaos. It’s a flavor-packed, mega sandwich that feels like a treat but comes together faster than you can decide on a takeout order. It’s the perfect blend of savory, sweet, and spicy, all wrapped up with crisp, fresh veggies for a lunch or dinner that never gets boring.

The magic is in the sticky, caramelized chicken coated in a glossy sweet chili glaze. Paired with a creamy chili-lime spread and crunchy vegetables, it’s a texture and flavor explosion. This isn’t just another boring chicken wrap; it’s a recipe that will make you feel like a culinary genius, even on the busiest of days.

What Goes Into These Sweet Chili Chicken Wraps?

The beauty of this recipe lies in its simplicity and the use of fresh, vibrant ingredients. Here’s a closer look at what makes these wraps so special:

For the Sweet Chili Chicken

• Chicken: You’ll need about a pound of boneless, skinless chicken. I’ve made this with both breasts and thighs, and both work beautifully. Thighs tend to be a bit more forgiving and juicy, while breasts are a leaner option. The key is to cut the chicken into thin, bite-sized strips or small chunks so it cooks quickly and gets maximum sauce coverage.
• The Marinade: This is where the flavor powerhouse comes from. We’re using a simple but effective mix of sweet chili sauce (I love Mae Ploy, but any brand you like will do), a splash of low-sodium soy sauce for that savory depth (use tamari if you need a gluten-free option), fresh lime juice to brighten everything up, and minced garlic and grated ginger for that aromatic kick.
• Cooking Oil: A tablespoon of a neutral oil like olive or avocado oil is all you need to get that perfect sear on the chicken.

For the Creamy Spread & Fillings

• Creamy Base: A mix of mayonnaise or Greek yogurt creates the luscious spread that prevents the wrap from being dry. I often do half and half to get the creaminess of mayo with the tang of yogurt.
• Wraps: Grab the largest flour tortillas you can find, usually the 10-inch “burrito size.” Spinach or whole wheat wraps are fantastic alternatives that add a little extra flavor and nutrition.
• Fresh Veggies: This is where you get that amazing crunch. I use a combination of shredded romaine or iceberg lettuce, vibrant shredded red cabbage, julienned carrots, and thin matchsticks of English cucumber. Don’t skimp on these!
• Herbs & Aromatics: A handful of fresh cilantro leaves and some thinly sliced green onions are the perfect finishing touch, adding a final layer of freshness.

The Secret to Wraps That Don’t Disappoint

Over the years, I’ve learned a few things that take a good wrap and make it a great one. These small steps make a huge difference:

• Give the Chicken Time: Even just 15 minutes of marinating time allows the chicken to soak up all that incredible flavor. If you have more time, letting it sit for a few hours in the fridge is even better.
• Don’t Crowd the Pan: To get that beautiful caramelized glaze, the chicken needs space. Cook it in batches if your skillet isn’t large enough. This ensures it sears rather than steams.
• Warm Your Tortillas: This is non-negotiable! A cold tortilla is stiff and prone to cracking and tearing when you roll it. Warming it for 20-30 seconds makes it soft, pliable, and much easier to work with.
• Master the Roll: The trick to a secure wrap is to fold in the sides first, then roll from the bottom up, keeping it tight as you go. This tucks everything in neatly, burrito-style, so you don’t lose any fillings.

Fun Ways to Customize Your Chicken Wraps

While this recipe is fantastic as is, it’s also a great canvas for experimentation. Here are a few ideas to make it your own:

• Chef’s Secret—Add a Surprise Crunch: For an unexpected and delightful texture, add a sprinkle of crushed roasted peanuts or crispy chow mein noodles over the chicken before you roll the wrap. The extra crunch is absolutely addictive.
• Spice It Up: If you like more heat, add a teaspoon of sriracha or a pinch of red pepper flakes to the chicken marinade.
• Extra Veggies: Feel free to add other vegetables like thinly sliced bell peppers (any color!), edamame, or creamy avocado slices.
• Make it a Salad: Not in the mood for a wrap? Serve the sweet chili chicken over a bed of the lettuce and veggies, and drizzle with the creamy spread for an amazing chicken salad recipe.

How to Store Leftovers

These Sweet Chili Chicken Wraps are definitely best enjoyed fresh to get the full experience of the warm chicken and crisp veggies. If you do have leftovers, I highly recommend storing the components separately. Keep the cooked chicken, the creamy spread, and the chopped vegetables in individual airtight containers in the refrigerator. They will stay fresh for up to 3 days. When you’re ready for another wrap, simply reheat the chicken gently and assemble with the cold sauce and veggies. This prevents the wrap from becoming soggy and ensures it tastes just as good as the first day.

Recipe for Sweet Chili Chicken Wraps

Ingredients

• For the Chicken Marinade:
  • 1 lb boneless, skinless chicken breasts or thighs, cut into thin strips
  • 1/2 cup sweet chili sauce
  • 2 tablespoons low-sodium soy sauce (or tamari)
  • 1 tablespoon fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
• For the Creamy Spread & Assembly:
  • 1/3 cup mayonnaise or Greek yogurt
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil or avocado oil
  • 4 large (10-inch) flour tortillas
  • 2 cups shredded lettuce
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned
  • 1/2 English cucumber, cut into thin matchsticks
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 2 green onions, thinly sliced

Instructions

1. Marinate the Chicken: In a medium bowl, whisk together the 1/2 cup of sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger. Add the chicken strips and toss until every piece is thoroughly coated. Let it marinate at room temperature for at least 15 minutes.
2. Mix the Creamy Spread: While the chicken is marinating, prepare the spread. In a small bowl, combine the mayonnaise or Greek yogurt with 2 tablespoons of sweet chili sauce and 1 tablespoon of lime juice. Whisk until it’s smooth and creamy. Set aside.
3. Cook the Chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken, leaving the excess marinade behind in the bowl for now. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and nicely browned.
4. Create the Glaze: Pour the reserved marinade into the skillet with the cooked chicken. Let it bubble and simmer for 1-2 minutes, stirring constantly as the sauce thickens into a beautiful, sticky glaze that coats the chicken. Remove from the heat.
5. Warm the Tortillas: Warm your tortillas one by one in a dry skillet over medium heat for about 15-20 seconds per side, or wrap the stack in a damp paper towel and microwave for 30 seconds until soft and pliable.
6. Assemble Your Wraps: Lay a warm tortilla on a flat surface. Spread a layer of the creamy chili sauce down the center. Top with a generous handful of shredded lettuce, red cabbage, carrots, and cucumber. Pile the warm sweet chili chicken on top of the veggies. Finish with a sprinkle of fresh cilantro and green onions.
7. Fold and Serve: To fold, bring the left and right sides of the tortilla in over the filling. Then, starting from the bottom, roll the wrap up tightly. Slice in half on a diagonal and serve immediately.