Name: Sweet Chili Chicken Wraps
Prep time: 20 min
Cook time: PT-490510H5M12S
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 2–4 large flour tortillas or wraps; 2 cups cooked chicken breast or thighs, sliced or shredded; 1/3–1/2 cup sweet chili sauce; 1 cup shredded lettuce or cabbage; 1/2 cup carrot matchsticks or shredded carrots; 1 red bell pepper, thinly sliced; 1/2 cucumber, julienned or thinly sliced; 2–3 tbsp cream cheese, mayo, or Greek yogurt; 2 tbsp chopped fresh cilantro or green onions (optional); Salt and pepper, to taste

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Sweet Chili Chicken Wraps are one of my favorite easy meals when I want something fast, flavorful, and satisfying. Tender chicken tossed in sweet chili sauce, wrapped with crisp veggies and a creamy spread — it’s a simple combination that delivers bold flavor with minimal effort. Whether I’m making lunch or dinner, these wraps are always a hit.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make, customizable, and packs a balance of sweet, savory, and spicy flavors. The sweet chili sauce gives the chicken a sticky, slightly spicy glaze, while the crunchy vegetables add freshness and texture. It’s perfect for busy weeknights or meal prep, and I can serve it warm or cold depending on my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast or thighs, sliced or shredded
Sweet chili sauce
Large flour tortillas or wraps
Shredded lettuce or cabbage
Carrot matchsticks or shredded carrots
Red bell pepper, thinly sliced
Cucumber, julienned or thinly sliced
Cream cheese, mayo, or Greek yogurt (optional spread)
Fresh cilantro or green onions (optional)
Salt and pepper to taste

Directions

Prepare the chicken:
I toss the cooked chicken in sweet chili sauce until well coated. If I have time, I warm it in a skillet for extra flavor, but it also works cold.
Prep the veggies:
I slice the bell peppers, carrots, cucumber, and shred the lettuce or cabbage. I get everything ready for quick assembly.
Assemble the wrap:
I spread cream cheese, mayo, or Greek yogurt on each tortilla (this helps balance the heat and adds creaminess), then layer with lettuce, veggies, and sweet chili chicken. I sprinkle in fresh cilantro or green onions if I’m using them.
Wrap it up:
I fold the sides of the tortilla in and roll it up tightly. I slice it in half on a diagonal for easy serving.

Servings and timing

This recipe makes 2–4 wraps and takes about 20 minutes to prepare.

Variations

Sometimes I add cooked rice or quinoa to make it heartier. I’ve also used grilled tofu or crispy chickpeas instead of chicken for a vegetarian option. For extra heat, I add sriracha or jalapeños. A splash of lime juice or a drizzle of peanut sauce also gives it a fun twist.

Storage/Reheating

I store the wraps in the fridge for up to 2 days, wrapped tightly in foil or plastic. If I want to reheat, I remove any cold ingredients (like cucumber) and toast the wrap in a pan or oven until warm. They’re great cold too, especially for packed lunches.

FAQs

Can I use store-bought sweet chili sauce?

Yes — I often use bottled sweet chili sauce to save time. It adds the perfect balance of sweetness and heat.

What’s the best chicken to use?

I use leftover grilled chicken, rotisserie chicken, or quickly pan-seared chicken breasts or thighs. Any cooked chicken works well.

Can I make these wraps ahead?

Yes — I assemble the wraps and store them tightly wrapped in the fridge. I avoid overfilling to keep them from getting soggy.

Can I make this wrap gluten-free?

Absolutely. I just use gluten-free tortillas and make sure my sweet chili sauce is gluten-free as well.

What veggies work best?

I love using crunchy veggies like carrots, cucumbers, cabbage, and bell peppers, but I switch it up based on what I have. Even avocado works great.

Conclusion

Sweet Chili Chicken Wraps are a quick, flavorful way to enjoy a meal that’s fresh, filling, and full of personality. With tender chicken, sweet and spicy sauce, and crisp veggies all wrapped up in a soft tortilla, this is one of those recipes I keep on repeat. It’s perfect for lunches, dinners, or meal prep — and always hits the spot.