These Sweet Chili Chicken Wraps are bright, quick, and full of contrasting textures — tender, saucy chicken, crisp lettuce and peppers, and a sweet-spicy kick from the sauce. They come together fast and make a great weeknight lunch, easy dinner, or portable picnic bite.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 0 minutes (uses already cooked chicken)
- Total Time: 10 minutes
- Servings: 4 wraps
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 wrap):
- Calories per serving: 340 kcal
- Protein: 26 g
- Carbohydrates: 41 g
- Fat: 7 g
- Fiber: 2.5 g
- Sugar: 12 g
- Sodium: 600 mg
(Values are estimates based on the ingredients listed. Exact values will vary with brands and portion sizes.)
Why Make This Sweet Chili Chicken Wraps
Make these wraps when you want flavor with almost no fuss. They taste sweet, tangy, and a bit spicy from the sweet chili sauce. The chicken is tender and saucy, while the lettuce and peppers add a cool, crunchy contrast. They look colorful and travel well. You can assemble them in minutes and serve warm or cold.
How to Make Sweet Chili Chicken Wraps
This recipe is an assembly-style meal. You toss shredded cooked chicken with sweet chili sauce, pile it onto tortillas, add crisp veggies, and roll. The steps are simple and forgiving, so you can adjust textures and heat to your taste.
Ingredients:
- 2 cups cooked chicken, shredded
- 1/2 cup sweet chili sauce
- 4 large tortillas or wraps
- 1 cup lettuce, shredded
- 1/2 cup carrots, shredded
- 1/2 cup bell peppers, sliced
- 1/4 cup green onions, chopped
- 2 tablespoons cilantro, chopped (optional)
Directions:
Step 1: Preparation
Lay out the tortillas or wraps on a clean surface. If the chicken or tortillas are cold, remove chicken from the fridge and let it sit 5–10 minutes or warm tortillas briefly in a dry skillet or microwave so they fold easily. Wash and shred lettuce, slice bell peppers, chop green onions, and shred carrots.
Step 2: Mixing
In a large bowl, combine the shredded chicken and sweet chili sauce, mixing well to coat the chicken evenly. Taste and add a little more sauce if you like it saucier.
Step 3: Optional Warming
If you prefer warm wraps, quickly warm the chicken in a skillet over medium heat for 1–2 minutes just until heated through. You can also warm each tortilla 10–15 seconds in the microwave or 20–30 seconds in a dry skillet to make them more pliable.
Step 4: Finishing
Divide the chicken mixture evenly among the wraps. Top each wrap with lettuce, carrots, bell peppers, green onions, and cilantro if using. Fold in the sides of the tortilla and roll it up tightly from the bottom. Slice the wraps in half and serve with additional sweet chili sauce for dipping.
How to Serve Sweet Chili Chicken Wraps
Serve these wraps with a crisp side salad or a light slaw. They pair well with oven-baked fries, steamed rice, or a fresh cucumber salad. For a party, cut each wrap into thirds and serve as finger food with toothpicks and extra sauce on the side.
How to Store Sweet Chili Chicken Wraps
- Assembled: Best eaten immediately. If you must store assembled wraps, keep them in an airtight container and refrigerate up to 24 hours. Note: lettuce will get soggy after longer storage.
- Components: Store leftover chicken and veggies separately in airtight containers. Cooked chicken will keep 3–4 days in the fridge.
- Freezing: Freeze cooked chicken (without fresh veggies) up to 2–3 months. Thaw in the fridge overnight before reheating and assembling.
Expert Tips for Perfect Sweet Chili Chicken Wraps
- Use rotisserie chicken to save time. It adds flavor and shreds easily.
- Don’t overdress the chicken. Start with 1/2 cup sauce, then add more if you want it wetter.
- Warm tortillas briefly before filling to prevent cracking while rolling.
- For extra crunch, add thin cucumber slices, shredded cabbage, or toasted peanuts.
- If you like heat, mix in sriracha or a pinch of chili flakes with the sweet chili sauce.
- Pat the lettuce dry with paper towels to reduce sogginess.
- Make a small batch of lime crema (Greek yogurt + lime juice + salt) to mellow the sweetness.
Delicious Variations
- Spicy Thai: Add crushed peanuts, shredded basil, and a squeeze of lime.
- Honey-Sesame: Mix honey and toasted sesame oil into the sauce and top with shredded cabbage.
- BBQ Twist: Swap sweet chili sauce for BBQ sauce and add pickled red onions.
- Vegetarian: Use shredded roasted sweet potato or crispy tofu instead of chicken.
- Low-Carb: Serve the chicken and veggies in large butter lettuce leaves instead of tortillas.
Frequently Asked Questions
Q: Can I use raw chicken for this recipe?
A: No. This recipe uses cooked, shredded chicken. If you have raw chicken, cook it fully (poach, roast, or sauté) and shred it before mixing with the sauce.
Q: Can I make these ahead for lunchboxes?
A: Yes. Keep chicken and sauce in one container and veggies and tortillas separate. Assemble the wraps at work or just before eating to keep them crisp. Assembled wraps are best within 24 hours.
Q: How can I make these gluten-free?
A: Use certified gluten-free tortillas or large lettuce leaves. Check the sweet chili sauce label to ensure it’s gluten-free, as some brands use soy sauce with wheat.
Q: What’s the best way to reheat leftovers?
A: Reheat shredded chicken in a skillet or microwave until warm. Reassemble with fresh lettuce and veggies to keep texture. Avoid microwaving assembled wraps — they’ll get soggy.
Q: Can I reduce the sugar in the wrap?
A: Yes. Reduce the sweet chili sauce to 1/4 cup and add a splash of low-sugar hot sauce and lime juice for flavor without as much sugar. You can also use a sugar-reduced sweet chili sauce if available.
Q: How do I make the wrap less spicy?
A: Choose a mild sweet chili sauce or mix the sauce with a little mayonnaise or Greek yogurt to tone down heat.
Q: Is there a good dipping sauce to serve with these?
A: Extra sweet chili sauce works well. You can also serve a lime-yogurt dip (Greek yogurt + lime + salt) or a peanut-sesame sauce for a richer option.
Conclusion
These Sweet Chili Chicken Wraps are quick, colorful, and full of lively sweet-and-spicy flavor. They work for busy weeknights, packed lunches, or casual entertaining. For another bright take on this idea with a lime twist, try this inspiration from Sweet Chili Chicken Wraps with Lime. Give the recipe a try — it’s fast, satisfying, and easy to make your own.
Print
Sweet Chili Chicken Wraps
- Total Time: 10 minutes
- Yield: 4 wraps 1x
- Diet: None
Description
Bright and quick wraps filled with tender chicken, crisp veggies, and a sweet-spicy sauce.
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup sweet chili sauce
- 4 large tortillas or wraps
- 1 cup lettuce, shredded
- 1/2 cup carrots, shredded
- 1/2 cup bell peppers, sliced
- 1/4 cup green onions, chopped
- 2 tablespoons cilantro, chopped (optional)
Instructions
- Lay out the tortillas on a clean surface. If cold, let chicken sit for 5–10 minutes or warm tortillas briefly.
- In a large bowl, combine shredded chicken and sweet chili sauce, mixing well to coat.
- If desired, warm the chicken in a skillet for 1–2 minutes.
- Divide chicken mixture among the wraps. Top with lettuce, carrots, bell peppers, green onions, and cilantro. Roll them up tightly and slice in half.
Notes
Best eaten immediately, but can be stored for up to 24 hours. Use rotisserie chicken for quick preparation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Assembly
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 340
- Sugar: 12g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2.5g
- Protein: 26g
- Cholesterol: 0mg
