Go Back
delicious sweet chili chicken wraps

Delicious Sweet Chili Chicken Wraps

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Marinating Time 10 minutes
Total Time 22 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: Asian-inspired
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Sweet Chili Marinade
  • 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
Chicken
  • 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
For Cooking
  • 1 tablespoon olive oil or avocado oil
Wraps and Vegetables
  • 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 red onion thinly sliced
  • 1/2 cup bell peppers chopped (any color)
Optional Toppings
  • fresh cilantro
  • chopped peanuts
  • sriracha mayo
  • sliced avocado
  • lime wedges

Equipment

  • Medium Bowl
  • Large skillet or wok

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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

Notes

Store leftover chicken and vegetable filling in an airtight container in the refrigerator for up to 3-4 days. Keep assembled wraps separate from the filling to prevent sogginess. Freely assembled wraps are best enjoyed the same day.