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These Sweet Chili Chicken Wraps bring together tender chicken juicy from marinating in a zesty sweet chili sauce with the crunch and freshness of crisp vegetables all wrapped in a warm, soft tortilla. Perfect for a quick lunch or a light dinner, they balance sweet, savory, and a hint of spice in every bite.
I first made these wraps when I needed something quick but flavorful after a busy day. They quickly became a favorite in my household and now it’s a go-to when I want something both satisfying and fresh.
Ingredients
- Chicken breasts: about one pound boneless and skinless for easy slicing and quick cooking
- Sweet chili sauce: provides the perfect balance of sweetness and gentle spice choose a good quality sauce for better flavor
- Soy sauce: brings a depth of umami and salty balance to the marinade
- Olive oil: helps cook the chicken evenly while keeping it moist and tender
- Garlic powder: adds savory warmth without overpowering the other flavors
- Ground ginger: gives a subtle brightness and spice note that complements the chili sauce
- Salt and pepper: essential for seasoning and enhancing the overall taste
- Large flour tortillas: soft and pliable make wrapping easy and hold all the fillings securely
- Shredded lettuce: adds freshness and crunch for a light contrast to the warm chicken
- Shredded carrots: provide natural sweetness and vibrant color
- Diced cucumbers: give a cool crispness that balances the spicy sauce
- Chopped fresh cilantro: optional for a hint of herbal brightness
- Lime wedges: add a final burst of acidity to brighten every bite
Step-by-Step Instructions
- Sauté the Aromatics and Season the Chicken:
- Season the chicken breasts with salt pepper garlic powder and ground ginger making sure every piece is evenly coated for consistent flavor
- Prepare the Marinade:
- In a bowl combine the sweet chili sauce with soy sauce pour half of the mixture over the seasoned chicken coating it thoroughly and allow it to marinate in the refrigerator for at least 30 minutes to maximize flavor absorption
- Cook the Chicken:
- Heat the olive oil in a large skillet over medium heat place the marinated chicken in the skillet and cook for six to seven minutes on each side until the chicken is fully cooked through and reaches an internal temperature of 165 degrees Fahrenheit the chicken should have a nice golden color but remain juicy inside
- Rest and Slice the Chicken:
- Remove the chicken from the heat and let it rest for a few minutes this step allows the juices to redistribute then slice the chicken into thin strips ready for assembling the wraps
- Warm the Tortillas:
- Warm the tortillas in a microwave or dry skillet just enough to make them soft and pliable which makes rolling easier and prevents tearing
- Assemble the Wraps:
- Lay a tortilla flat add shredded lettuce followed by some sliced chicken then shredded carrots diced cucumbers and a sprinkle of chopped cilantro if using drizzle the remaining sweet chili sauce over the fillings for an extra kick
- Roll and Serve:
- Fold in the sides of the tortilla then roll up tightly from the bottom making sure all the fillings are enclosed Slice each wrap in half diagonally to make eating neater and serve immediately with lime wedges for squeezing over the top
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My favorite ingredient is the sweet chili sauce it ties every element together beautifully and hints at my family’s love for bold but balanced flavors I remember making this dish for a casual weekend lunch and everyone kept coming back for seconds which is always the best compliment
Storage Tips
- Store leftover chicken strips and vegetables separately in airtight containers in the refrigerator for up to three days to maintain freshness
- Keep the tortillas wrapped in foil or plastic wrap at room temperature to avoid drying out
- If packing lunches prepare the components separately and assemble just before eating for the best texture and flavor
Ingredient Substitutions
- Chicken can be swapped with firm tofu for a vegetarian option or peeled shrimp for a seafood twist
- If you like a bit more heat add a pinch of red chili flakes or swap the sweet chili sauce for a spicier version
- Use whole wheat or corn tortillas if you prefer gluten free or a nuttier flavor
- Fresh herbs like basil or mint can replace cilantro for a different herbal note
Serving Suggestions
- Pair these wraps with a side of crunchy vegetable slaw or a simple cucumber salad to keep the meal light and refreshing
- A cold glass of iced tea or sparkling water with lime complements the flavors without overpowering them
- For a heartier meal add a cup of steamed rice or black beans on the side
Pro Tips
- Marinate the chicken for at least 30 minutes for maximum flavor infusion but even a short 15-minute soak improves taste
- Don’t skip resting the chicken after cooking or you risk losing juicy tenderness when you slice it
- Warm the tortillas just enough to soften them because overheating can make them brittle and prone to tearing
Recipe FAQs
- → How do you keep the chicken tender and juicy?
Marinating chicken in a mix of sweet chili and soy sauce helps to tenderize the meat and infuse flavor. Cooking over medium heat ensures it cooks through without drying out.
- → Can I prepare the components ahead of time?
Yes, the chicken can be cooked and sliced in advance, and the vegetables shredded and diced separately. Store tortillas and fillings separately for freshness before assembly.
- → What alternatives can I use for chicken?
Tofu or shrimp work well as substitutes, offering different textures and flavors while pairing nicely with the sweet chili sauce and fresh vegetables.
- → How can I adjust the spice level of the dish?
Adding red pepper flakes to the sweet chili sauce or choosing a spicier chili sauce variation can increase heat to suit your preference.
- → What vegetables work best inside the wraps?
Crisp shredded lettuce, diced cucumbers, and shredded carrots provide a refreshing crunch that balances the warm, savory chicken and sauce.