Sweet Chili Chicken Wraps

The first time I made these wraps was on a Tuesday afternoon when I needed something that felt exciting but wouldn't keep me in the kitchen forever. I had just discovered sweet chili sauce at the grocery store and was experimenting with everything. My roommate walked in, smelled the ginger and garlic hitting the hot pan, and asked what restaurant I ordered from.

Now these are my go-to when friends drop by unexpectedly for lunch. I've learned to keep the components prepped in the refrigerator, turning what looks like an impressive spread into something I can assemble in minutes while catching up at the counter.

Ingredients

• Chicken breasts: Boneless and skinless works best here, pounded slightly to even thickness helps them cook evenly and stay tender
• Sweet chili sauce: This Thai pantry staple brings the perfect balance of sweet and mild heat, look for one with visible chili flakes for texture
• Soy sauce: Adds that essential savory depth and saltiness that balances the sugar in the sweet chili
• Ground ginger and garlic powder: Dry spices work beautifully in the marinade, coating the chicken more evenly than fresh minced versions would
• Flour tortillas: Large burrito style wraps hold everything together, warm them slightly so they fold without cracking
• Shredded vegetables: Lettuce, carrots, and cucumbers provide that satisfying crunch and fresh contrast to the warm seasoned chicken

Instructions

Prepare the chicken:

Season the chicken breasts with garlic powder, ginger, salt, and pepper, tossing until each piece is evenly coated with the dry spices

Make the marinade:

Whisk together the sweet chili sauce and soy sauce, then pour half over the chicken while saving the remaining half for serving later

Let it rest:

Cover the bowl and refrigerate for at least 30 minutes, though an hour gives you even more flavor penetration

Cook the chicken:

Heat olive oil in a large skillet over medium heat, add the marinated chicken, and cook for 6 to 7 minutes per side until golden and cooked through to 165 degrees F

Rest and slice:

Let the chicken rest on a cutting board for 5 minutes before slicing into thin strips against the grain

Warm the tortillas:

Heat each tortilla in a dry skillet for 30 seconds per side or microwave them wrapped in damp paper towels until pliable

Build your wrap:

Layer lettuce, sliced chicken, shredded carrots, diced cucumbers, and cilantro on each tortilla, then drizzle with the reserved sweet chili sauce

Roll and serve:

Fold in the sides and roll tightly from the bottom, slice diagonally, and serve with lime wedges for squeezing over the top

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Last summer I served these at a backyard barbecue and they disappeared faster than the burgers. Something about the combination seemed to surprise people, that sweet and savory punch with all those fresh vegetables made them feel lighter than typical party food.

Making It Your Own

The beauty of this recipe structure is how easily it adapts to what you have or what you're craving. I've swapped in shredded cabbage for lettuce, added thinly sliced bell peppers for extra crunch, and even used pre-cooked rotisserie chicken when I was short on time.

Meal Prep Magic

These wraps have become my Sunday meal prep MVP because everything stores beautifully separately. Keep the sliced chicken in one container, the vegetables in another, and the tortillas wrapped in their original bag. Assembly takes literally two minutes at lunch.

Perfect Pairings

A cold cucumber salad or some crispy sweet potato fries on the side makes this feel like restaurant takeout at home. For drinks, something cold and effervescent works perfectly to cut through the sweet chili sauce.

• Try adding a smear of Greek yogurt mixed with lime juice to cool down the spice
• Extra crushed peanuts on top add protein and a nutty finish
• These travel well for picnics, just pack the sauce separately

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There's something genuinely satisfying about eating with your hands, food wrapped and ready to take anywhere. These wraps have saved more weeknight dinners than I can count.

Recipe FAQ

→ How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes in the refrigerator. This allows the sweet chili and soy sauce mixture to penetrate the meat, ensuring maximum flavor and tenderness.

→ Can I make these wraps ahead of time?

Yes, store components separately in the refrigerator for up to 2 days. Keep the sliced chicken, vegetables, and sauce in separate containers. Assemble wraps just before serving to prevent the tortillas from becoming soggy.

→ What can I substitute for the chicken?

For a pescatarian version, use shrimp marinated for 15-20 minutes instead of chicken. For vegetarian options, try firm tofu cubes pressed and marinated for at least 1 hour, or use tempeh slices.

→ How do I know when the chicken is fully cooked?

Cook the chicken for 6-7 minutes per side until golden brown. The internal temperature should reach 165°F (75°C) when measured with a meat thermometer. Let it rest for 5 minutes before slicing to retain juices.

→ Can I make these gluten-free?

Use gluten-free tortillas and tamari instead of soy sauce. Ensure your sweet chili sauce is certified gluten-free, as some brands contain wheat-based thickeners. The remaining ingredients are naturally gluten-free.

→ How can I add more heat to these wraps?

Mix red pepper flakes or sriracha into the sweet chili sauce for extra spice. You can also add sliced jalapeños or Thai chilies to the vegetable filling, or serve with spicy Asian-style hot sauce on the side.