Introduction

Sweet Chili Chicken Wraps are a vibrant and flavorful meal perfect for a quick lunch or light dinner. Combining tender chicken with crisp vegetables and a tangy sweet chili sauce, these wraps offer a satisfying balance of sweet and spicy in every bite.

The image shows two grilled wraps cut in half and placed on a wooden board. Each wrap has multiple visible layers, including golden grilled chicken pieces, fresh green spinach leaves, and some orange-red sauce mixed with the chicken, all wrapped tightly in a lightly toasted tortilla with grill marks. The filling appears juicy and well-seasoned, with a mix of textures from tender chicken and leafy spinach. The background is a white marbled texture. 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 drizzle of olive oil over medium heat and cook the chicken until golden and cooked through (165°F), about 6–8 minutes per side depending on thickness.
Step 2: Let the cooked chicken rest for 5 minutes, then slice it thinly against the grain to keep it tender.
Step 3: Toss the sliced chicken in the sweet chili sauce until well coated and flavorful.
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 10–15 seconds to make them pliable and easy to roll.
Step 6: Assemble each wrap by layering the sweet chili chicken, shredded lettuce, sliced vegetables, and any optional extras like cheese, avocado slices, or fresh herbs. Add a squeeze of lime if desired.
Step 7: Fold in the sides of the tortilla, then roll it tightly from one end to the other. Cut each wrap in half diagonally and serve immediately.

Tips & Variations

For a spicier kick, mix some sriracha into the sweet chili sauce before tossing with the chicken.
Use leftover rotisserie chicken to save time while maintaining great flavor.
Swap out the vegetables for whatever you have on hand, such as shredded cabbage or sliced radishes for extra crunch.
To make these wraps vegetarian, replace chicken with fried tofu or roasted chickpeas tossed in the sweet chili sauce.

Storage

Store any leftover components separately in airtight containers. Cooked chicken coated in sauce and prepared vegetables can be refrigerated for up to 3 days. Wrap assembled tortillas tightly in foil or plastic wrap and keep refrigerated for up to 1 day; they are best eaten fresh but can be reheated briefly in a pan or microwave for a warm wrap.

How to Serve

The image shows two halves of a grilled wrap resting on a wooden board, each half cut to display the filling inside. The outer layer is a golden-brown toasted flatbread with visible grill marks. Inside, the wrap has three clear layers: a base of green leafy spinach, chunks of white grilled chicken coated with a reddish sauce, and some pieces of cooked onions mixed with the chicken. The wrap looks fresh and slightly toasted, with the filling tightly packed. The background is 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 store-bought cooked chicken for this recipe?

Yes, store-bought rotisserie chicken works perfectly and saves time. Just shred or slice it and toss with the sweet chili sauce to enhance the flavor.

What kind of tortillas work best for these wraps?

Large flour or whole wheat tortillas are ideal because they are flexible and can hold all the fillings without tearing. Warm them slightly before assembling for easier rolling.