Sweet Chili Chicken Wraps

If Sweet Chili Chicken Wraps sounds like something you’d order for way too much money at a “fast casual” place… same. The good news? You can make them at home without putting on real pants (or using more than one pan). These wraps are that perfect sweet-heat, fresh-crunch, juicy-chicken combo that feels like a little treat—but still totally works for a busy weeknight.

And because life is already doing the most, this recipe keeps things simple: quick marinade, easy skillet cook, pile-it-in-a-tortilla assembly, and boom—dinner you actually look forward to.

Why You’ll Love These Sweet Chili Chicken Wraps

• Big flavor, low effort. Sweet chili sauce + soy sauce + ginger = instant “wow” with minimal work.
• Crunchy + juicy balance. Cool cucumbers, crisp lettuce, and carrots keep every bite fresh.
• Meal-prep friendly. Cook the chicken once and wrap as needed (future-you will be grateful).
• Picky-eater flexible. Everyone can build their own wrap and leave out what they “suddenly hate today.”

Ingredients for Sweet Chili Chicken Wraps

Here’s what you’ll need to make these wraps shine with flavor and texture:

• Chicken breasts (boneless, skinless): Lean, hearty, and perfect for soaking up that sweet chili goodness.
• Sweet chili sauce: The star—sweet, sticky, and just enough heat to keep things interesting.
• Soy sauce: Adds savory depth and a little umami magic to the marinade.
• Olive oil: Helps the chicken sear nicely and keeps it from sticking.
• Garlic powder: Easy, reliable garlic flavor without chopping anything.
• Ground ginger: Warm and slightly spicy—in a cozy way, not a “why is my mouth tingling?” way.
• Salt and pepper: Simple but essential for balanced flavor.
• Flour tortillas: Soft, foldable, and the whole reason we’re not eating this with a fork.
• Shredded lettuce: Crunch and freshness.
• Shredded carrots: Sweet, colorful, and adds that satisfying bite.
• Diced cucumbers: Cool, juicy, and great at cutting through sticky-saucy richness.
• Chopped fresh cilantro (optional): For that herby pop (or skip if cilantro tastes like soap to you—no judgment).
• Lime wedges: A squeeze at the end wakes everything up like a little citrus confetti.

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Sweet Chili Chicken Wraps

1) Season the chicken

Place chicken breasts in a bowl. Season generously with salt, pepper, garlic powder, and ground ginger. Rub it in so every inch gets some love.

2) Mix the marinade

In a separate bowl, whisk together sweet chili sauce and soy sauce until smooth.

3) Marinate

Pour half the sauce mixture over the chicken and toss to coat well. Cover and refrigerate for at least 30 minutes (longer is fine if your schedule allows—shorter works if life is chaos).

4) Cook the chicken

Heat olive oil in a large skillet over medium heat. Add chicken and cook 6–7 minutes per side, adjusting heat as needed so the sauce doesn’t burn. Cook until the internal temp hits 165°F (75°C).

5) Rest and slice

Move chicken to a cutting board and let it rest a few minutes (this is how we keep it juicy). Slice into thin strips.

6) Warm tortillas

Warm tortillas in the microwave for a few seconds or toast briefly in a dry skillet. Warm tortillas roll like a dream—cold tortillas tear like they’re auditioning for drama club.

7) Assemble the wraps

Lay a tortilla flat. Add:

• shredded lettuce
• chicken strips
• shredded carrots
• diced cucumbers
• cilantro (optional)

8) Sauce it up

Drizzle the remaining sweet chili sauce over the fillings for that final sticky-sweet finish.

9) Roll

Fold sides inward, then roll up tightly from the bottom. Think “burrito tuck,” not “hope and prayer.”

10) Serve

Slice diagonally (because we’re fancy like that) and serve with lime wedges for squeezing.

My Little Real-Life Moment with These Wraps

The first time I made Sweet Chili Chicken Wraps, it was one of those weeks where my to-do list had its own to-do list. I wanted something fresh but comforting, quick but not boring. These saved dinner—everyone ate, nobody complained, and I didn’t end the night staring into the fridge like it owed me answers. That’s a win in my kitchen.

Tips for the Best Sweet Chili Chicken Wraps

• Don’t skip the rest time. Letting chicken rest keeps it juicy instead of dry and sad.
• Watch the heat. Sweet chili sauce can caramelize fast. If the pan looks like it’s getting too dark, lower the heat a bit.
• Want extra saucy wraps? Save a little sweet chili sauce on the side for dipping. (This is not “too much.” This is “correct.”)
• Make it a meal-prep hero. Cook the chicken and chop veggies ahead, then build wraps in minutes.
• If your wrap won’t stay closed… You probably overstuffed it. Which is relatable. Try slightly less filling—or use a bigger tortilla.

FAQs About Sweet Chili Chicken Wraps

A Cozy Wrap Worth Repeating

These Sweet Chili Chicken Wraps are the kind of meal that feels like you tried harder than you actually did—and I love that for us. They’re sweet, savory, crunchy, and bright, all wrapped up in one handheld dinner that’s perfect for busy nights (or lazy lunches when you want something better than crackers and regret).

Make them once, and I promise: Sweet Chili Chicken Wraps will quietly become one of your go-to “I need something easy but delicious” lifesavers.

Keep the Wrap Love Going

If these Sweet Chili Chicken Wraps hit the spot (sweet, saucy, crunchy, and gone way too fast), don’t stop here—your next easy, feel-good meal is waiting. Try one of these reader-favorite ideas when you’re craving the same “dinner just saved my day” energy:

• Crock Pot Sweet Chili Chicken (the set-it-and-forget-it version) — same sweet-heat vibes, but your slow cooker does the heavy lifting.
• Chicken Caesar Wrap (cool, creamy, and lunchbox-perfect) — a fresh, classic wrap that’s basically a handheld salad… but better.
• Pineapple Chicken Tacos (sweet, tangy, and weeknight-fun) — tropical flavor that feels like a mini vacation in taco form.
• Sweet Chili Halloumi Wraps (crispy, cheesy, and totally craveable) — when you want that sweet chili kick with golden, salty cheese (yes please).

And if you made this recipe, I’d love to hear how it went—scroll down and leave a ⭐⭐⭐⭐⭐ star review (and a quick comment if you can). Your ratings help other home cooks find their next favorite wrap!

Sweet Chili Chicken Wraps

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• Author: Mounia
• Total Time: 30 minutes
• Yield: 4 wraps 1x

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Description

These Sweet Chili Chicken Wraps are sweet, saucy, and crunchy in all the right ways—juicy chili-glazed chicken wrapped up with fresh veggies and a squeeze of lime. Fast, filling, and weeknight-friendly!

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts (about 1–1¼ lb)

• 1/2 tsp salt (plus more to taste)

• 1/4 tsp black pepper

• 1 tsp garlic powder

• 1 tsp ground ginger

• 1/2 cup sweet chili sauce, divided

• 2 Tbsp soy sauce

• 1 Tbsp olive oil

• 4 large flour tortillas

• 2 cups shredded lettuce

• 1 cup shredded carrots

• 1 cup diced cucumbers (or sliced)

• 1/4 cup fresh cilantro, chopped (optional)

• Lime wedges, for serving

• 1 tsp sesame seeds (optional, for topping)

Cook Mode Prevent your screen from going dark

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Instructions

1. Season chicken breasts with salt, pepper, garlic powder, and ground ginger.

2. Whisk sweet chili sauce and soy sauce together. Pour half over the chicken, turning to coat. Cover and refrigerate for at least 30 minutes.

3. Heat olive oil in a skillet over medium heat. Cook chicken 6–7 minutes per side, or until it reaches 165°F inside.

4. Let chicken rest 3–5 minutes, then slice into thin strips.

5. Warm tortillas (microwave a few seconds or toast briefly in a dry skillet).

6. Assemble each wrap: lettuce, chicken, carrots, cucumbers, cilantro (if using).

7. Drizzle with the remaining sweet chili sauce. Sprinkle sesame seeds if desired.

8. Fold sides in and roll tightly. Slice in half and serve with lime wedges.

Notes

Short on time? Even 15 minutes of marinating helps—30 minutes is better, but dinner waits for no one.

Keep it crunchy: Store chicken and veggies separately if meal-prepping, then assemble right before eating.

Spice it up: Add sriracha or red pepper flakes to the sauce if you like more heat.

Chicken thighs work too: Cook to 165°F and slice.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch
• Method: Skillet
• Cuisine: Asian-inspired / American

Nutrition

• Serving Size: 1 wrap
• Calories: 480 kcal
• Sugar: 14 g
• Sodium: 980 mg
• Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 4 g
• Protein: 36 g
• Cholesterol: 95 mg