Dinner

Sweet Chili Chicken Wraps Recipe

ByMatteo Rossi November 3, 2025November 3, 2025

Introduction

Sweet Chili Chicken Wraps are a delicious and easy lunch option that combines tender chicken coated in sticky sweet chili sauce with fresh, crunchy vegetables. Wrapped in a warm tortilla, they offer a perfect balance of flavors and textures you’ll want to make again and again.

Two grilled wraps cut in half sit on a wooden board, showing their layers inside. The outer layer is a toasted, golden-brown tortilla with some dark grill marks. Inside, the first layer is bright green fresh spinach leaves, followed by chunks of cooked white chicken pieces mixed with a reddish-brown sauce that looks slightly thick and rich. Small bits of diced onions and possibly bell peppers add texture and color. In the background, blurred, there is a white bowl with green salad, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cooked chicken breasts (grilled, baked, or shredded rotisserie)
½ cup sweet chili sauce
4 large tortillas (flour or whole wheat)
1 cup shredded lettuce
1 cucumber, sliced thin
1 bell pepper, sliced
1 carrot, julienned
Olive oil
Salt & pepper
Optional: shredded cheese
Optional: avocado slices
Optional: fresh herbs (cilantro, mint, or basil)
Optional: a squeeze of lime

Instructions

Step 1: Season the chicken lightly with salt and pepper. Cook it in a skillet with a bit of olive oil over medium heat until golden brown and fully cooked (internal temperature should reach 165°F).
Step 2: Let the chicken rest for 5 minutes, then slice it thinly against the grain.
Step 3: In a bowl, toss the sliced chicken with the sweet chili sauce until well coated.
Step 4: Prepare the vegetables by slicing the cucumber and bell pepper into thin strips and julienning the carrot.
Step 5: Warm the tortillas in a dry pan or microwave for 10–15 seconds to make them more pliable and prevent cracking.
Step 6: Assemble each wrap by layering the coated chicken, shredded lettuce, and sliced veggies on the warmed tortilla. Add any optional extras like shredded cheese, avocado slices, fresh herbs, or a squeeze of lime.
Step 7: Fold in the sides of the tortilla, roll it tightly from one end, and cut the wrap in half diagonally for serving.

Tips & Variations

Use store-bought rotisserie chicken to save time and skip cooking.
Warm tortillas just before assembling to keep them soft and easy to roll.
Adjust the heat level by adding sriracha or chili flakes to the sweet chili sauce.
Try different fresh herbs like cilantro, mint, or basil to vary the flavor.

Storage

Store any leftover wraps wrapped tightly in plastic wrap or foil in the refrigerator for up to 2 days. To reheat, unwrap and microwave briefly or warm in a dry skillet until heated through. For best texture, add fresh vegetables just before eating rather than storing them inside the wrap.

How to Serve

The image shows six wraps cut in half, arranged on a wooden board. Each wrap has a golden-brown toasted outer layer that looks soft with some darker spots. Inside, there are three visible layers: the top layer is dark green fresh spinach leaves, the middle layer contains pieces of cooked white chicken with a shiny, saucy coating, and the bottom layer has small pieces of orange carrot mixed with more green leaves. The wraps are tightly rolled, with a close-up view that highlights the textures of the chicken and greens. The background is softly blurred with a white marbled texture underneath the board. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, using rotisserie or leftover cooked chicken works perfectly and saves time. Just slice and toss with the sweet chili sauce.

What can I substitute for sweet chili sauce?

If you don’t have sweet chili sauce, you can mix honey or brown sugar with chili flakes, garlic, and vinegar to create a similar sticky, sweet, and spicy coating.