Sweet Chili Chicken Wraps

I don’t know about you, but I love meals that feel like takeout but are secretly homemade and healthier. These Sweet Chili Chicken Wraps are exactly that. They’ve got that sticky-sweet, slightly spicy flavor that makes you want to lick your fingers clean—but wrapped up with fresh veggies in a soft tortilla, they’re quick, easy, and surprisingly wholesome.

I first made them on a rushed weeknight when I had leftover grilled chicken and a half-empty bottle of sweet chili sauce. Now? They’re one of my go-to lunch and dinner recipes.

What Are Sweet Chili Chicken Wraps?

They’re handheld wraps filled with juicy chicken tossed in sweet chili sauce, paired with crunchy veggies and a creamy drizzle (like mayo or yogurt sauce) all rolled up in a tortilla. Think of them as a cross between Asian takeout flavors and a simple chicken wrap—portable, delicious, and crowd-pleasing.

Why This Recipe Is Special

It’s fast, flavorful, and doesn’t need complicated ingredients. The sweet chili sauce does most of the heavy lifting, coating the chicken in that perfect sweet-heat glaze. Add crisp veggies for freshness and creamy sauce for balance—it’s comfort food with a fresh twist.

Why You’ll Love This Recipe

• Quick & easy – Ready in 20 minutes or less.
• Bold flavors – Sweet, spicy, tangy, and savory in one bite.
• Customizable – Adjust heat level, swap veggies, use your favorite wrap.
• Meal-prep friendly – Cook chicken ahead and assemble wraps fresh.
• Better than takeout – Big flavor without the greasy feeling.

Tools You’ll Need

• Skillet or wok – For cooking the chicken.
• Mixing bowl – To toss chicken with sauce.
• Knife & cutting board – For chopping veggies.
• Tongs or spatula – To stir and flip chicken.

Ingredients (4 wraps)

For the Chicken

• 1 lb boneless chicken breast or thighs (450 g), sliced into strips
• 1 tbsp olive oil (15 ml)
• ½ cup sweet chili sauce (120 ml) – store-bought or homemade
• 1 tbsp soy sauce (15 ml)
• 1 tsp garlic powder

For the Wraps

• 4 large tortillas or flatbreads
• 1 cup shredded lettuce or spinach
• 1 cup shredded carrots (100 g)
• 1 small cucumber, sliced into thin matchsticks
• ½ red bell pepper, thinly sliced
• ¼ cup mayonnaise or Greek yogurt (optional, for creaminess)
• Fresh cilantro (optional, for garnish)

Step-by-Step Instructions

1. Cook the chicken : Heat oil in a skillet over medium-high. Add chicken strips and cook 5–7 minutes until golden and cooked through.
2. Add the sauce: Lower heat, stir in sweet chili sauce, soy sauce, and garlic powder. Toss chicken until fully coated and sticky.
3. Prep veggies: While chicken cooks, slice cucumber, bell pepper, and carrots. This keeps everything crunchy and fresh.
4. Assemble the wraps: Warm tortillas slightly (makes them easier to fold). Spread a thin layer of mayo or Greek yogurt, add lettuce, veggies, and saucy chicken.
5. Wrap it up: Fold sides in and roll tightly from the bottom up. Slice in half if you like.
6. Enjoy: Serve warm with extra sweet chili sauce for dipping.

Serving Ideas

• Pair with a light Asian-style cucumber salad.
• Serve with baked potato wedges for a hearty meal.
• Make mini versions with small tortillas for party appetizers.

Variations & Customizations

• Spicy kick: Add sriracha or chili flakes to the sauce.
• Low-carb option: Swap tortilla for lettuce wraps.
• Protein swap: Use shrimp, tofu, or beef strips instead of chicken.
• Extra crunch: Sprinkle with sesame seeds or chopped peanuts.

Storage & Make-Ahead Tips

• Chicken: Store cooked chicken in the fridge for up to 3 days.
• Veggies: Slice fresh each time to keep them crisp.
• Wraps: Best assembled right before eating (to avoid sogginess).
• Meal prep tip: Cook a batch of chicken, store separately, and assemble wraps for quick lunches.

Pro Tips (Between Friends)

• Warm your tortillas. They roll tighter and don’t tear.
• Balance the sauce. Sweet chili is mild—if you like more spice, add sriracha. If you want tangier, splash in rice vinegar.
• Layer smart. Put lettuce down first to act as a barrier so the tortilla doesn’t get soggy.
• Don’t overcrowd. Less filling = easier wrapping.

Mistakes to Avoid:

• Adding veggies too early if meal-prepping—they’ll wilt.
• Skipping the mayo/yogurt—just a thin layer helps balance the sweetness and adds creaminess.
• Using cold tortillas—they crack instead of folding.

Recipe Card

• Yield: 4 wraps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Nutrition (per wrap, approx.):

• Calories: 380
• Protein: 28 g
• Carbs: 38 g
• Fat: 12 g
• Fiber: 3 g
• Sugar: 10 g

A Tasty Send-Off

These Sweet Chili Chicken Wraps are proof that quick meals don’t have to be boring. They’re fresh, flavorful, and just a little indulgent—all while being ready in minutes. Perfect for busy weeknights, meal prep, or even a casual dinner with friends.

If you make them, I’d love to know: did you keep it classic with chicken, or try the shrimp or tofu version? However you wrap it, I promise you’ll love every bite.