Sweet Chili Chicken Wraps: 1 Flavorful Recipe

Sweet Chili Chicken Wraps have become my go-to for a weeknight dinner that feels both exciting and incredibly easy. I remember the first time I tried a version of these, the sweet and spicy sauce clinging to perfectly cooked chicken, the crunch of fresh veggies… it was a revelation! My kitchen filled with the aroma of ginger and garlic, and my family practically inhaled them. Making these easy sweet chili chicken wraps is now a regular thing, and they always disappear in minutes. Let’s get cooking!

Why You’ll Love These Sweet Chili Chicken Wraps

Get ready to fall in love with these flavor-packed wraps! They’re perfect for busy weeknights and always a crowd-pleaser.

• Incredibly Flavorful: The balance of sweet and spicy is just divine.
• Quick to Make: You can whip up these quick sweet chili chicken wraps in under an hour.
• Healthy and Satisfying: Packed with lean protein and fresh veggies, they’re a wholesome meal.
• Customizable: Easily adjust the spice level and add your favorite toppings.
• Versatile: Enjoy them for lunch, dinner, or even as a light party appetizer.
• Perfect for Meal Prep: These Asian chicken wraps with sweet chili flavor store well.
• Deliciously Tender Chicken: The chicken is cooked to perfection and coated in a savory sauce.
• Fresh and Crunchy Textures: The combination of crisp vegetables and soft tortillas is irresistible.

Ingredients for Sweet Chili Chicken Wraps

Gather these ingredients for a truly delicious meal. You’ll find the combination of textures and flavors is what makes these sweet chili chicken tortilla wraps so special.

• 1.5 lbs boneless, skinless chicken breasts or thighs – cubed or stripped for quick cooking
• 1 tablespoon olive oil or avocado oil – for searing the chicken
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (optional) – adds a subtle smoky depth
• For the Elevated Sweet Chili Sauce:
• 1/2 cup good quality Thai sweet chili sauce – the foundation of our amazing flavor
• 2 tablespoons soy sauce (or tamari for gluten-free) – for savory umami
• 1 tablespoon rice vinegar – adds a touch of tang
• 1 teaspoon sesame oil – for a nutty aroma
• 1 tablespoon fresh ginger, grated or finely minced – essential for that zesty kick
• 2 cloves garlic, minced – adds aromatic depth
• 1 teaspoon brown sugar or maple syrup (optional) – to enhance sweetness
• 1/2 teaspoon red pepper flakes (optional) – for adjustable heat
• 2 tablespoons water or chicken broth (to thin slightly, if needed)
• For the Creamy Chili-Lime Dressing:
• 1/3 cup mayonnaise or Greek yogurt – for a creamy, tangy base
• 2 tablespoons Sweet Chili Sauce – ties the dressing to the chicken
• 1 tablespoon fresh lime juice – brightens everything up
• For the Wraps and Fresh Toppings:
• 8-12 large butter lettuce leaves, romaine hearts, or green leaf lettuce leaves OR 8-10 small to medium flour tortillas – your wrap vessel of choice
• 1 large carrot, julienned or finely shredded – for sweetness and crunch
• 1/2 English cucumber, julienned – adds a refreshing crispness
• 1/4 head red cabbage, very thinly sliced or shredded – for vibrant color and crunch
• 1 red bell pepper, thinly sliced – offers a mild sweetness
• 1/2 cup fresh cilantro, roughly chopped – for a burst of freshness
• 3-4 green onions, thinly sliced on the bias – adds a mild oniony bite
• 1/4 cup chopped roasted peanuts – for a satisfying crunch and nutty flavor
• 2 limes, cut into wedges – for a final squeeze of brightness

How to Make Sweet Chili Chicken Wraps

Let’s get these delicious wraps assembled. The aroma of ginger and garlic simmering is just the beginning of the amazing flavors you’re about to create!

1. Step 1: Pat your chicken dry with paper towels. In a medium bowl, season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon smoked paprika if you’re using it. Heat 1 tablespoon of olive oil or avocado oil in a large skillet over medium-high heat until shimmering. Cook the chicken in batches for about 3-4 minutes per side, until it’s golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for 5-10 minutes.
2. Step 2: While the chicken rests, prepare the elevated sauce. Mince 2 cloves of garlic and 1 tablespoon of fresh ginger. In a small saucepan, combine 1/2 cup of sweet chili sauce, 2 tablespoons of soy sauce (or tamari), 1 tablespoon of rice vinegar, the minced garlic, ginger, 1 teaspoon of sesame oil (if using), and 1/2 teaspoon of red pepper flakes (if you like it spicy). Bring this mixture to a gentle simmer over medium-low heat for 3-5 minutes, stirring occasionally until it thickens slightly and the aromas bloom.
3. Step 3: Toss the rested, cooked chicken with about half of the warm sweet chili sauce until evenly coated. This is where the magic happens, infusing the chicken with that irresistible sweet and spicy flavor. Set aside. In a separate small bowl, whisk together 1/3 cup of mayonnaise or Greek yogurt, 2 tablespoons of sweet chili sauce, and 1 tablespoon of fresh lime juice to create your creamy chili-lime dressing.
4. Step 4: Prepare your fresh toppings. If using lettuce leaves, make sure they are washed and thoroughly dried. Julienne 1 large carrot, cut 1/2 English cucumber into matchsticks, and thinly slice or shred 1/4 head of red cabbage. Slice 1 red bell pepper and roughly chop 1/2 cup of fresh cilantro. Thinly slice 3-4 green onions and roughly chop 1/4 cup of roasted peanuts. Cut 2 limes into wedges for serving. Arrange everything for easy assembly – these Asian chicken wraps with sweet chili are best built fresh!
5. Step 5: If you’re using tortillas, warm them slightly in a dry skillet or microwave to make them pliable. Spoon a generous portion of the saucy sweet chili chicken onto the center of each tortilla or lettuce leaf. Layer with your prepared toppings: shredded lettuce, red cabbage, julienned carrot, cucumber, and red bell pepper. Garnish with fresh cilantro, green onions, and chopped peanuts. Drizzle with the creamy chili-lime dressing and a squeeze of fresh lime juice before folding and rolling your wraps. Enjoy these incredibly satisfying sweet chili chicken wraps immediately!

Pro Tips for the Best Sweet Chili Chicken Wraps

Want to elevate your wrap game? I’ve picked up a few tricks over the years that make these sweet chili chicken tortilla wraps truly shine. Follow these tips for guaranteed deliciousness!

• Quality Sauce is Key: Using a good-quality Thai sweet chili sauce makes a huge difference in flavor. It’s the star of the show!
• Don’t Overcook the Chicken: Chicken breast can dry out quickly. Cook it just until done and let it rest before tossing in the sauce.
• Prep Your Toppings First: Having all your veggies, herbs, and peanuts ready to go makes assembly a breeze.
• Crisp Up Your Tortillas: A quick toast in a dry pan or a few seconds in the microwave makes flour tortillas more pliable and adds a nice texture.

What’s the secret to perfect Sweet Chili Chicken Wraps?

The secret lies in building layers of flavor and texture. Using a homemade or high-quality sauce, perfectly cooked chicken, and a mix of crunchy fresh vegetables creates that irresistible sweet and spicy balance. For more on flavor layering, check out this guide.

Can I make Sweet Chili Chicken Wraps ahead of time?

Yes! You can prepare the chicken and the sauce a day in advance and store them separately in the fridge. Chop your veggies but store them separately to maintain crispness. Assemble just before serving for the best texture. Learn more about meal prepping.

How do I avoid common mistakes with Sweet Chili Chicken Wraps?

Avoid overcooking the chicken – it’s the most common pitfall! Also, ensure your lettuce leaves are completely dry if using them as wraps, as excess moisture can make them soggy. Understanding proper cooking temperatures is key; for instance, knowing that poultry should reach 165°F is crucial.

Best Ways to Serve Sweet Chili Chicken Wraps

These vibrant wraps are fantastic on their own, but pairing them with a few simple sides really makes them shine. They’re perfect for a light lunch or a satisfying dinner.

• Serve with a Simple Side Salad: A crisp green salad with a light vinaigrette is a wonderful complement to the rich flavors of the wraps.
• Pair with Rice or Quinoa: For a heartier meal, serve these chicken wraps with sweet chili sauce alongside a bowl of fluffy jasmine rice or nutty quinoa.
• Enjoy with Edamame: Steamed edamame, lightly salted, offers a delightful pop of texture and a protein boost that pairs perfectly with the wraps.

Nutrition Facts for Sweet Chili Chicken Wraps

Here’s a breakdown of the nutritional information for these delicious wraps, serving as a helpful guide for your healthy eating goals. These figures are based on approximately 4 servings.

• Serving Size: 1 Wrap
• Calories: Approx. 450-550
• Fat: Approx. 20-30g
• Saturated Fat: Approx. 4-8g
• Protein: Approx. 30-40g
• Carbohydrates: Approx. 30-45g
• Fiber: Approx. 3-6g
• Sugar: Approx. 15-25g
• Sodium: Approx. 800-1200mg

Nutritional values are estimates and may vary based on specific ingredients used, including the type of mayonnaise or yogurt, and the exact portion sizes.

How to Store and Reheat Sweet Chili Chicken Wraps

Got leftovers? Lucky you! These sweet chili chicken wraps are still delicious the next day, but proper storage is key. First, let any assembled wraps cool completely at room temperature for about an hour. Then, wrap them individually in plastic wrap or place them in airtight containers. Store them in the refrigerator for up to 3-4 days. If you want to prep even further ahead, you can freeze the components separately – cooked chicken and sauce in one container, and chopped veggies in another. Properly stored, they can last in the freezer for up to 3 months. To reheat, gently warm the chicken and sauce on the stovetop or in the microwave. For the best texture with storage-related secondary keyword ideas, it’s ideal to assemble fresh wraps with the reheated chicken and fresh toppings. For more on food safety, consult these guidelines.

Frequently Asked Questions About Sweet Chili Chicken Wraps

What’s the best way to store uncooked ingredients for Sweet Chili Chicken Wraps?

To keep ingredients fresh, store raw chicken in the coldest part of your fridge, ideally on the bottom shelf to prevent any drips. Keep your chopped vegetables in airtight containers, separated to maintain their crispness. The sweet chili sauce and dressing can also be made ahead and stored in sealed containers in the refrigerator for up to 3 days.

Can I use pre-cooked chicken for these Sweet Chili Chicken Wraps?

Absolutely! Using rotisserie chicken or leftover cooked chicken is a fantastic shortcut for these quick sweet chili chicken wraps. Just shred or chop the chicken and toss it with the warmed sweet chili sauce before assembling the wraps. It’s a great way to save time on busy nights! Consider this a great option for quick meals.

How spicy are these Sweet Chili Chicken Wraps?

The spice level can be easily adjusted! The base recipe uses standard sweet chili sauce, which has a mild warmth. If you like it spicier, add more red pepper flakes to the sauce or include a dash of sriracha. For a milder version, simply omit the red pepper flakes entirely. You can also control the heat with the chili-lime dressing.

What are some good vegetarian or vegan alternatives for these Sweet Chili Chicken Wraps?

For a vegetarian option, swap the chicken for firm or extra-firm tofu. Press the tofu to remove excess water, cube it, and pan-fry or bake until golden before tossing with the sauce. For a vegan version, use tofu and ensure your sweet chili sauce and mayonnaise are vegan-friendly. These Asian chicken wraps with sweet chili flavor are adaptable!

Variations of Sweet Chili Chicken Wraps You Can Try

These sweet chili chicken wraps are so versatile, you can easily switch things up to suit your tastes or dietary needs. I love experimenting with different versions!

• Spicy Sweet Chicken Wraps: For those who love a kick, amp up the heat by adding extra red pepper flakes to the sauce or incorporating a swirl of sriracha into the creamy chili-lime dressing.
• Grilled Chicken Wraps Sweet Chili: Instead of pan-searing, try grilling your chicken breasts until tender and slightly charred. Toss the grilled chicken with the sauce for a smoky flavor dimension.
• Vegetarian Sweet Chili Wraps: Swap the chicken for pan-fried or baked tofu, or even crispy sweet potato cubes. Toss them in the sauce for a delicious meat-free option.
• Sweet Chili Chicken Bake: For a different take, layer the saucy chicken, veggies, and tortillas (or a rice base) in a baking dish, top with cheese, and bake until bubbly. It’s a fantastic comfort food twist!

Sweet Chili Chicken Wraps: 1 Flavorful Recipe

---

• Author: basmer1517
• Total Time: 55 Minutes
• Yield: 4 Wraps 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

These Sweet Chili Chicken Wraps offer a delightful balance of spicy and sweet flavors, perfect for a satisfying lunch. Tender chicken coated in a vibrant sweet chili sauce, combined with crisp vegetables and a creamy chili-lime dressing, all wrapped in a soft tortilla.

---

Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken breasts or thighs, cubed or stripped
• 1 tablespoon olive oil or avocado oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (optional)
• For the Elevated Sweet Chili Sauce:
• 1/2 cup good quality Thai sweet chili sauce
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon fresh ginger, grated or finely minced
• 2 cloves garlic, minced
• 1 teaspoon brown sugar or maple syrup (optional)
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons water or chicken broth (to thin slightly, if needed)
• For the Creamy Chili-Lime Dressing:
• 1/3 cup mayonnaise or Greek yogurt
• 2 tablespoons Sweet Chili Sauce
• 1 tablespoon fresh lime juice
• For the Wraps and Fresh Toppings:
• 8–12 large butter lettuce leaves, romaine hearts, or green leaf lettuce leaves OR 8-10 small to medium flour tortillas
• 1 large carrot, julienned or finely shredded
• 1/2 English cucumber, julienned
• 1/4 head red cabbage, very thinly sliced or shredded
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh cilantro, roughly chopped
• 3–4 green onions, thinly sliced on the bias
• 1/4 cup chopped roasted peanuts
• 2 limes, cut into wedges

---

Instructions

1. Pat chicken dry. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika (optional). Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken in batches for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove and let rest 5-10 minutes.
2. Mince 2 cloves garlic and 1 tbsp fresh ginger. In a small saucepan, combine 1/2 cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, minced garlic, ginger, 1 tsp sesame oil (optional), and 1/2 tsp red pepper flakes (optional). Bring to a gentle simmer for 3-5 minutes, stirring occasionally. Taste and adjust seasonings. Toss cooked chicken with a portion of this warm sauce.
3. In a small bowl, whisk together 1/3 cup mayonnaise or Greek yogurt, 2 tbsp sweet chili sauce, and 1 tbsp fresh lime juice for the dressing. Set aside.
4. Wash and dry lettuce leaves if using. Julienne 1 large carrot, cut 1/2 English cucumber into matchsticks, and shred 1/4 head red cabbage. Thinly slice 1 red bell pepper. Chop 1/2 cup fresh cilantro and thinly slice 3-4 green onions. Roughly chop 1/4 cup roasted peanuts. Cut 2 limes into wedges for serving. Arrange all toppings for easy assembly.
5. Warm 4 large tortillas (if desired). Spoon sweet chili chicken onto the center of each tortilla or lettuce leaf. Layer with shredded lettuce, red cabbage, julienned carrot, cucumber, and red bell pepper. Garnish with fresh cilantro, green onions, and chopped peanuts. Drizzle with the creamy chili-lime dressing and squeeze fresh lime juice over the fillings. Fold and roll up wraps. Serve immediately.

Notes

• For a gluten-free option, use tamari instead of soy sauce and ensure your sweet chili sauce is gluten-free.
• Adjust red pepper flakes to your preferred spice level.
• Toasted sesame oil can add a richer nutty flavor to the sauce.
• If using lettuce wraps, ensure the leaves are thoroughly dried to prevent sogginess.

• Prep Time: 45 Minutes
• Cook Time: 10 Minutes
• Category: Main Course
• Method: Pan-Seared, Simmered, Assembled
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 Wrap
• Calories: Approx. 450-550 (will vary based on ingredients and portion size)
• Sugar: Approx. 15-25g
• Sodium: Approx. 800-1200mg
• Fat: Approx. 20-30g
• Saturated Fat: Approx. 4-8g
• Unsaturated Fat: Approx. 16-22g
• Trans Fat: Approx. 0-1g
• Carbohydrates: Approx. 30-45g
• Fiber: Approx. 3-6g
• Protein: Approx. 30-40g
• Cholesterol: Approx. 80-100mg

Keywords: Sweet Chili Chicken Wraps, easy sweet chili chicken wraps, spicy sweet chicken wraps, Asian chicken wraps with sweet chili, chili garlic chicken wraps recipe, sweet and spicy chicken wraps, chicken wraps with sweet chili sauce, healthy sweet chili chicken wraps, quick sweet chili chicken wraps, chicken breast wraps sweet chili, sweet chili chicken tortilla wraps, grilled chicken wraps sweet chili, how to make sweet chili chicken wraps, what are sweet chili chicken wraps, best sweet chili chicken wraps, sweet chili chicken wraps for lunch, simple sweet chili chicken wraps, chicken wraps sweet chili bake