Delicious Sweet Chili Chicken Wraps: Your New Weeknight Go-To unlock a world of flavor and convenience with these delicious sweet chili chicken wraps, a quick, satisfying, and perfectly balanced meal that’s ideal for busy evenings or a healthy lunch on the go. Infused with a delightful sweet and spicy kick, these wraps are incredibly easy to assemble and a guaranteed crowd-pleaser for the whole family.
Key Ingredients for Delicious Sweet Chili Chicken Wraps:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/4 cup sweet chili sauce, plus more for drizzling
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon olive oil or avocado oil
- 4-6 large tortillas or wraps (whole wheat, spinach, or your favorite)
- 1 cup shredded lettuce (romaine or iceberg)
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 1/2 cup chopped bell peppers (any color)
- Optional toppings: fresh cilantro, chopped peanuts, sriracha mayo, sliced avocado, lime wedges
How to Make Delicious Sweet Chili Chicken Wraps:
Get ready for a flavor explosion that’s unbelievably simple to create! These delicious sweet chili chicken wraps are your ticket to a satisfying meal in under 30 minutes that bursts with vibrant tastes and textures. The star is the perfectly coated chicken, tender and infused with that irresistible sweet chili magic, all wrapped up with a medley of fresh, crunchy vegetables. This recipe is incredibly fast, making it perfect for those moments when hunger strikes and time is short.
Step-by-Step Instructions:
- Prepare the Sweet Chili Marinade: In a medium bowl, whisk together the sweet chili sauce, soy sauce, honey or maple syrup, grated ginger, and minced garlic. Set aside.
- Marinate the Chicken: Add the bite-sized chicken pieces to the bowl with the marinade. Toss well to ensure each piece is evenly coated. Let it marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor.
- Cook the Chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, reserving any excess marinade in the bowl. Cook the chicken for 5-7 minutes, stirring occasionally, until browned and cooked through.
- Add Extra Sauce and Vegetables: Pour the reserved marinade into the skillet with the chicken. Bring to a simmer and cook for another 2-3 minutes, stirring, until the sauce has thickened slightly and coats the chicken beautifully. Meanwhile, you can quickly sauté your chopped bell peppers and sliced red onion in the same skillet for a minute or two if you prefer them slightly softened (or enjoy them raw for extra crunch).
- Warm the Tortillas: Gently warm your tortillas according to package directions. This can be done in a dry skillet, microwave, or oven, ensuring they are pliable and not crispy.
- Assemble the Wraps: Lay a warmed tortilla flat. Start by layering a generous amount of shredded lettuce and carrots. Next, spoon the sweet chili chicken mixture over the vegetables. Add your sliced red onion and chopped bell peppers if using raw.
- Add Toppings and Wrap it Up: Drizzle with a little extra sweet chili sauce or your favorite sriracha mayo. Fold in the sides of the tortilla and then tightly roll it up from the bottom. Repeat with the remaining tortillas and filling. Serve immediately.
Why You’ll Love This Delicious Sweet Chili Chicken Wraps:
You’re going to adore these delicious sweet chili chicken wraps for so many reasons, but primarily for their addictive sweet and spicy flavor profile that’s both exciting and comforting. The tender, succulent chicken coated in that glossy, flavorful sauce is a true highlight, making each bite a delightful experience. Forget expensive takeout; making these at home is incredibly budget-friendly, allowing you to enjoy a restaurant-quality meal without breaking the bank, especially when you stock up on pantry staples.
The vibrant combination of crunchy shredded vegetables, the tangy-sweet chicken, and your favorite custom toppings like creamy avocado or a sprinkle of chopped peanuts elevates these wraps far beyond your average lunch. They offer a symphony of textures and tastes that will have you reaching for seconds, and they’re a fantastic way to use up leftover cooked chicken or quickly prep a healthy meal. Give these delicious sweet chili chicken wraps a try tonight – you won’t regret it!
Storing and Reheating Tips:
Properly storing your delicious sweet chili chicken wraps is key to enjoying them later.
- Refrigeration: If you have leftover chicken and vegetable filling, store it in an airtight container in the refrigerator for up to 3-4 days. Keep any assembled wraps separate from the filling to prevent the tortillas from becoming soggy. Freshly assembled wraps are best enjoyed the same day.
- Reheating the Chicken: If you’re reheating the chicken filling, you can do so gently on the stovetop over low heat, adding a splash of water or extra sauce if needed. Alternatively, microwave it in short intervals, stirring halfway through. Avoid overcooking, as it can make the chicken tough.
- Freezing: While not ideal for the assembled wraps due to sogginess, the cooked sweet chili chicken and vegetable mixture can be frozen. Allow the mixture to cool completely, then transfer it to a freezer-safe container or bag. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating on the stovetop.
Final Thoughts:
These delicious sweet chili chicken wraps are a simple yet sophisticated meal that brings big flavor to your table with minimal effort. They are the perfect example of how healthy eating can also be incredibly delicious and satisfying, so gather your ingredients and give this recipe a try today!
Delicious Sweet Chili Chicken Wraps
Ingredients
Equipment
Method
- In a medium bowl, whisk together the sweet chili sauce, soy sauce, honey or maple syrup, grated ginger, and minced garlic. Set aside.1/4 cup sweet chili sauce, 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon grated fresh ginger, 1 clove garlic
- Add the bite-sized chicken pieces to the bowl with the marinade. Toss well to ensure each piece is evenly coated. Let it marinate for at least 10 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor.1 pound boneless, skinless chicken breasts or thighs
- Heat the olive oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, reserving any excess marinade in the bowl. Cook the chicken for 5-7 minutes, stirring occasionally, until browned and cooked through.1 tablespoon olive oil
- Pour the reserved marinade into the skillet with the chicken. Bring to a simmer and cook for another 2-3 minutes, stirring, until the sauce has thickened slightly and coats the chicken beautifully. Meanwhile, you can quickly sauté your chopped bell peppers and sliced red onion in the same skillet for a minute or two if you prefer them slightly softened (or enjoy them raw for extra crunch).1/2 cup bell peppers, 1/4 cup red onion
- Gently warm your tortillas according to package directions. This can be done in a dry skillet, microwave, or oven, ensuring they are pliable and not crispy.4-6 large tortillas or wraps
- Lay a warmed tortilla flat. Start by layering a generous amount of shredded lettuce and carrots. Next, spoon the sweet chili chicken mixture over the vegetables. Add your sliced red onion and chopped bell peppers if using raw.1 cup shredded lettuce, 1/2 cup shredded carrots, 1/4 cup red onion, 1/2 cup bell peppers
- Drizzle with a little extra sweet chili sauce or your favorite sriracha mayo. Fold in the sides of the tortilla and then tightly roll it up from the bottom. Repeat with the remaining tortillas and filling. Serve immediately.1/4 cup sweet chili sauce, sriracha mayo