Sweet Chili Chicken Wraps

This Sweet Chili Chicken Wraps recipe offers a quick, flavor-packed meal perfect for busy weeknights, ready in under 30 minutes. It features sticky, caramelized chicken coated in a glossy sweet chili glaze, paired with a creamy chili-lime spread and crisp, fresh vegetables, all wrapped in a large flour tortilla. This recipe provides a delicious blend of savory, sweet, and spicy for a satisfying lunch or dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings 4 servings

Calories 480 kcal

Equipment

Skillet
wok
Medium bowl
Small bowl

Ingredients

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
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

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.
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.
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.
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.
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.
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.
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.

Notes

For best results, marinate chicken for at least 15 minutes. Do not crowd the pan when cooking chicken to ensure caramelization. Always warm tortillas before assembling to prevent tearing. For leftovers, store chicken, spread, and veggies separately for up to 3 days to maintain freshness. Customize with crushed peanuts, sriracha, bell peppers, or serve as a salad.