Sweet Chili Chicken Wraps

Sweet Chili Chicken Wraps are the ultimate solution for anyone seeking a fast, delicious, and nutritious meal that doesn’t skimp on flavor. This 20-minute recipe combines succulent glazed chicken with fresh, crunchy vegetables and a creamy sauce, all tucked into a soft tortilla. Whether you are looking for a vibrant lunch or a stress-free dinner, these wraps deliver a restaurant-quality experience in every bite.

Why You Will Love This Recipe

There are many reasons why Sweet Chili Chicken Wraps have become a staple in many households. Here is why you will fall in love with this dish:

• 20-Minute Meal: You can have a complete, satisfying meal on the table faster than ordering takeout.
• Minimal Cleanup: This recipe primarily uses one skillet and a few prep bowls, making the post-dinner cleanup a breeze.
• Healthy and Balanced: It is packed with lean protein and a variety of fresh vegetables, providing a nourishing and well-rounded meal.
• Kid-Friendly and Adult-Approved: The sweet glaze appeals to children, while the fresh herbs and mild spice keep it sophisticated for adults.
• Perfect for Leftovers: This is a fantastic way to repurpose leftover grilled or rotisserie chicken into a brand-new dish.

Ingredients for Sweet Chili Chicken Wraps

To make these delicious wraps, you will need the following ingredients grouped by their role in the recipe:

For the Chicken and Glaze:

• 1 lb boneless, skinless chicken breasts or thighs, cut into thin strips or small chunks
• 1/2 cup Sweet Chili Sauce (such as Mae Ploy or Frank’s RedHot)
• 2 tablespoons low-sodium soy sauce (or tamari for a gluten-free option)
• 1 tablespoon fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon olive oil or avocado oil

For the Creamy Spread:

• 1/3 cup mayonnaise or Greek yogurt (or a combination of both)
• 2 tablespoons Sweet Chili Sauce
• 1 tablespoon fresh lime juice

For the Wrap Assembly:

• 4 large (10-inch) flour tortillas or spinach wraps
• 2 cups shredded lettuce (Romaine, Iceberg, or Butter Lettuce)
• 1 cup shredded red cabbage
• 1 large carrot, julienned or coarsely grated
• 1/2 English cucumber, cut into thin matchsticks
• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 green onions, thinly sliced

Step-by-Step Instructions

Follow these simple steps to create the perfect Sweet Chili Chicken Wraps:

1. Prepare the Chicken and Marinade: In a medium bowl, whisk together the sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger. Add the chicken pieces and toss to coat. For the best flavor, let it marinate for at least 15 minutes at room temperature.
2. Make the Creamy Spread: In a small bowl, combine the mayonnaise or yogurt with the additional sweet chili sauce and lime juice. Whisk until smooth and set aside.
3. Cook the Chicken: Heat oil in a large skillet over medium-high heat. Add the chicken, but keep the excess marinade in the bowl for later. Cook the chicken for 5 to 7 minutes until cooked through and caramelized.
4. Glaze the Chicken: Pour the reserved marinade into the skillet. Simmer for 1 to 2 minutes while stirring constantly until the sauce thickens into a sticky, glossy glaze that coats the chicken. Remove from heat.
5. Warm the Tortillas: Heat the tortillas for 20 to 30 seconds in the microwave between damp paper towels or in a dry skillet until they are soft and pliable.
6. Assemble the Wraps: Lay a warm tortilla flat and spread a tablespoon of the creamy spread in the center. Layer with lettuce, cabbage, carrot, and cucumber. Add a portion of the glazed chicken and top with cilantro and green onions.
7. Fold and Roll: Fold the left and right sides of the tortilla inward. Starting from the bottom, roll the tortilla upward tightly to secure the filling. Slice on a diagonal if desired.

Expert Tips for Success

To ensure your wraps are perfect every time, keep these professional tips in mind:

• Slice Chicken Uniformly: Cutting your chicken into even pieces ensures that everything cooks at the same rate, preventing some pieces from drying out.
• Warm the Tortillas: Never skip this step! A cold tortilla is stiff and prone to cracking, while a warm one is flexible and easy to roll.
• Master the Roll: Think of it like a burrito. Folding the sides in first is essential for keeping the ingredients from falling out the ends.
• Avoid Overstuffing: It is tempting to pile on the ingredients, but overfilling is the number one reason wraps fall apart.
• Let the Chicken Rest: Give the hot chicken a minute to cool before adding it to the wrap to prevent the steam from making the vegetables soggy.

Variations and Substitutions

This recipe is incredibly versatile. Try these variations to keep things interesting:

• Spicy Sriracha Wrap: Add 1 to 2 tablespoons of sriracha to the marinade and the creamy spread for an extra kick of heat.
• Mango Avocado Wrap: Add fresh mango chunks and sliced avocado for a tropical, creamy contrast to the spicy chicken.
• Bang Bang Style: Use a mixture of equal parts sweet chili sauce, sriracha, and mayo for a richer, creamier glaze and spread.
• Protein Swaps: Substitute the chicken with thin strips of pork or medium-sized shrimp. Adjust cooking times accordingly.
• Vegetarian/Vegan Option: Use crispy baked tofu or chickpeas instead of chicken, and opt for vegan mayonnaise and a plant-based wrap.

Serving Suggestions

While these Sweet Chili Chicken Wraps are a complete meal on their own, you can elevate the experience with these side dishes:

• Asian-Inspired Slaw: A vinegar-based cabbage slaw adds a bright, acidic crunch.
• Vegetable Spring Rolls: Serve with crispy spring rolls for a classic pairing.
• Sweet Potato Fries: Baked sweet potato fries provide a lovely earthy sweetness that complements the chili sauce.
• Dipping Sauces: Serve extra creamy spread or plain sweet chili sauce on the side for dipping.

Storage, Freezing, and Reheating

Proper storage ensures your wraps stay fresh and delicious:

• Storage: It is best to store the components separately in airtight containers in the refrigerator for up to 3 days. This prevents the tortillas from getting soggy.
• Meal Prep: If you must assemble them in advance, wrap them tightly in parchment paper and then plastic wrap. They are best eaten within a few hours of assembly.
• Reheating: Reheat the chicken in a skillet or microwave until just warmed through. Do not reheat the entire wrap, as the lettuce and cucumbers will lose their crunch.
• Freezing: We do not recommend freezing the assembled wraps. However, the cooked glazed chicken can be frozen for up to 2 months.

Nutrition Information

The following table provides an estimate of the nutritional content per wrap.

Note: These values are estimates based on standard ingredients and may vary depending on the brands used.

Sweet Chili Chicken Wraps

Sweet Chili Chicken Wraps are the ultimate solution for anyone seeking a fast, delicious, and nutritious meal that doesn’t skimp on flavor. This 20-minute recipe combines succulent glazed chicken with fresh, crunchy vegetables and a creamy sauce, all tucked into a soft tortilla.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 wraps

Course: Dinner, Lunch

Cuisine: Asian Fusion

Calories: 480

Ingredients Method Notes

Ingredients

  

For the Chicken and Glaze

• 1 lb boneless, skinless chicken breasts or thighs cut into thin strips or small chunks
• 1/2 cup Sweet Chili Sauce such as Mae Ploy or Frank’s RedHot
• 2 tablespoons low-sodium soy sauce or tamari for a gluten-free option
• 1 tablespoon fresh lime juice
• 2 cloves garlic minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon olive oil or avocado oil

For the Creamy Spread

• 1/3 cup mayonnaise or Greek yogurt or a combination of both
• 2 tablespoons Sweet Chili Sauce
• 1 tablespoon fresh lime juice

For the Wrap Assembly

• 4 large (10-inch) flour tortillas or spinach wraps
• 2 cups shredded lettuce Romaine, Iceberg, or Butter Lettuce
• 1 cup shredded red cabbage
• 1 large carrot julienned or coarsely grated
• 1/2 English cucumber cut into thin matchsticks
• 1/4 cup fresh cilantro leaves roughly chopped
• 2 green onions thinly sliced

Method

 

1. In a medium bowl, whisk together the sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger. Add the chicken pieces and toss to coat. For the best flavor, let it marinate for at least 15 minutes at room temperature.
   1/2 cup Sweet Chili Sauce, 2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 2 cloves garlic, 1 teaspoon freshly grated ginger, 1 lb boneless, skinless chicken breasts or thighs
2. In a small bowl, combine the mayonnaise or yogurt with the additional sweet chili sauce and lime juice. Whisk until smooth and set aside.
   1/3 cup mayonnaise or Greek yogurt, 2 tablespoons Sweet Chili Sauce, 1 tablespoon fresh lime juice
3. Heat oil in a large skillet over medium-high heat. Add the chicken, but keep the excess marinade in the bowl for later. Cook the chicken for 5 to 7 minutes until cooked through and caramelized.
   1 tablespoon olive oil or avocado oil
4. Pour the reserved marinade into the skillet. Simmer for 1 to 2 minutes while stirring constantly until the sauce thickens into a sticky, glossy glaze that coats the chicken. Remove from heat.
5. Heat the tortillas for 20 to 30 seconds in the microwave between damp paper towels or in a dry skillet until they are soft and pliable.
   4 large (10-inch) flour tortillas or spinach wraps
6. Lay a warm tortilla flat and spread a tablespoon of the creamy spread in the center. Layer with lettuce, cabbage, carrot, and cucumber. Add a portion of the glazed chicken and top with cilantro and green onions.
   2 cups shredded lettuce, 1 cup shredded red cabbage, 1 large carrot, 1/2 English cucumber, 1/4 cup fresh cilantro leaves, 2 green onions
7. Fold the left and right sides of the tortilla inward. Starting from the bottom, roll the tortilla upward tightly to secure the filling. Slice on a diagonal if desired.

Notes

Slice chicken uniformly to ensure even cooking and prevent drying out. To prevent the wraps from falling apart, avoid overstuffing and always warm the tortillas before rolling.

Frequently Asked Questions (FAQ)