Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs stay extra juicy and work beautifully with sweet chili sauce. Just cook to 165°F and slice.

How do I store leftovers?

Store chicken separately from the veggies and tortillas if possible. Chicken keeps well in the fridge for 3–4 days . Assemble fresh so the tortillas don’t get soggy.

Can I make Sweet Chili Chicken Wraps ahead of time?

Yes—meal prep works best if you prep components (chicken + chopped veggies) and assemble right before eating. Fully assembled wraps can be made ahead, but they’re best within 24 hours .

What can I use instead of cilantro?

Skip it or swap in green onions or a little parsley for freshness.

How can I make them spicier?

Add a pinch of red pepper flakes to the marinade, or drizzle in a little sriracha with the sweet chili sauce.

6 Delicious Sweet Chili Chicken Wraps, Pure Comfort

Name: Sweet Chili Chicken Wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-inspired / American
Ingredients: 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)

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!

Ingredients

Scale

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)

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Instructions

Season chicken breasts with salt, pepper, garlic powder, and ground ginger.
Whisk sweet chili sauce and soy sauce together. Pour half over the chicken, turning to coat. Cover and refrigerate for at least 30 minutes.
Heat olive oil in a skillet over medium heat. Cook chicken 6–7 minutes per side, or until it reaches 165°F inside.
Let chicken rest 3–5 minutes, then slice into thin strips.
Warm tortillas (microwave a few seconds or toast briefly in a dry skillet).
Assemble each wrap: lettuce, chicken, carrots, cucumbers, cilantro (if using).
Drizzle with the remaining sweet chili sauce. Sprinkle sesame seeds if desired.
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