Sweet Chili Chicken Wraps: Easy 20-Minute Lunch or Dinner
When it comes to quick and flavorful meals, Sweet Chili Chicken Wraps are a personal favorite of mine. There’s something deeply satisfying about biting into a wrap filled with tender, marinated chicken paired with a medley of fresh vegetables and a creamy sauce. I first discovered this dish during my college days, when a friend introduced me to Asian fusion cuisine. The bright explosion of flavors and textures captivated my taste buds and has kept me coming back ever since. These wraps are not just delicious; they also remind me of warm gatherings filled with laughter and great food. Today, I’m thrilled to share this easy 20-minute recipe that has become a staple in my kitchen!
Who Is This Recipe For?
This recipe is perfect for busy parents, students, or anyone who navigates a fast-paced lifestyle but still wants to enjoy a delicious homemade meal. With just a few core ingredients including boneless, skinless chicken, sweet chili sauce, and fresh veggies, you can create a satisfying meal that will impress both friends and family. Whether you’re a beginner in the kitchen or an experienced cook looking for a quick option, these wraps will not disappoint!
Core Ingredients Overview
This dish combines tender chicken, vibrant veggies, and a sweet and tangy sauce that elevates your meal to something special. You will need:
- 1 lb boneless, skinless chicken breasts or thighs, cut into thin strips or small chunks
- 1/2 cup Sweet Chili Sauce (like Mae Ploy or Frank’s RedHot Sweet Chili)
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon olive oil or avocado oil
- 1/3 cup mayonnaise or Greek yogurt (or a mix of both)
- 2 tablespoons Sweet Chili Sauce
- 1 tablespoon fresh lime juice
- 4 large (10-inch) flour tortillas or spinach wraps
- 2 cups shredded lettuce (Romaine, Iceberg, or Butter Lettuce)
- 1 cup shredded red cabbage
- 1 large carrot, julienned or coarsely grated
- 1/2 English cucumber, cut into thin matchsticks
- 1/4 cup fresh cilantro leaves, roughly chopped
- 2 green onions, thinly sliced
Tools & Ingredients
Cooking Tools:
- Medium bowl
- Whisk
- Large skillet or wok
- Tongs or spatula
- Small bowl
- Microwave or dry skillet for warming tortillas
- Sharp knife for slicing
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs, cut into thin strips or small chunks – packed with protein to fuel your day.
- 1/2 cup Sweet Chili Sauce (like Mae Ploy or Frank’s RedHot Sweet Chili) – adds a sweet and spicy kick that elevates the dish.
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free) – offers depth of flavor without excess sodium.
- 1 tablespoon fresh lime juice – balances the sweetness with a punch of freshness.
- 2 cloves garlic, minced – boosts flavor and supports immunity.
- 1 teaspoon freshly grated ginger – provides a warm, aromatic quality.
- 1 tablespoon olive oil or avocado oil – adds healthy fats for cooking.
- 1/3 cup mayonnaise or Greek yogurt (or a mix of both) – delivers creaminess and richness to the wrap.
- 2 tablespoons Sweet Chili Sauce – enhances the flavor of the spread.
- 1 tablespoon fresh lime juice – another layer of acidity and brightness.
- 4 large (10-inch) flour tortillas or spinach wraps – holds all the delicious fillings together.
- 2 cups shredded lettuce (Romaine, Iceberg, or Butter Lettuce) – adds crispness and texture.
- 1 cup shredded red cabbage – contributes a crunchy bite and rich color.
- 1 large carrot, julienned or coarsely grated – provides natural sweetness and crunch.
- 1/2 English cucumber, cut into thin matchsticks – adds refreshing crispness.
- 1/4 cup fresh cilantro leaves, roughly chopped – imparts a burst of herbal flavor.
- 2 green onions, thinly sliced – adds fresh flavor and color.
Instructions
- In a medium bowl, whisk together the 1/2 cup sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger.
- Place the sliced chicken into the bowl and toss to coat thoroughly. For the best flavor, let it marinate for at least 15 minutes at room temperature, or up to 4 hours covered in the refrigerator.
- While the chicken marinates, prepare the spread. In a small bowl, combine the mayonnaise (or yogurt), 2 tablespoons of sweet chili sauce, and 1 tablespoon of lime juice. Whisk until smooth.
- Heat the tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the chicken, reserving the excess marinade in the bowl. Cook the chicken for 5-7 minutes, stirring occasionally, until it is cooked through with a beautiful caramelized glaze.
- Pour the reserved marinade into the skillet with the cooked chicken. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens and generously coats each piece of chicken.
- To make the tortillas pliable and prevent tearing, warm them for 20-30 seconds in the microwave, between damp paper towels, or one by one in a dry skillet over medium heat until soft and warm.
- Lay a warm tortilla flat on a clean surface. Spread a generous tablespoon of the creamy chili sauce evenly over the center of the tortilla, leaving a 2-inch border at the top and bottom. Layer with shredded lettuce, red cabbage, carrot, and cucumber. Place a generous portion of sweet chili chicken down the center, on top of the vegetables. Sprinkle with fresh cilantro and green onions.
- To fold, first fold the left and right sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla upward, tucking the filling in as you go, until you have a secure, burrito-style wrap. For a neat presentation, slice it in half on a sharp diagonal.
FAQ
- Can I freeze this recipe?
Yes, you can freeze the chicken before cooking it. Just make sure to marinate it properly and store it in an airtight container. - What can I use instead of sweet chili sauce?
If you can’t find sweet chili sauce, you can use a combination of honey and sriracha for a homemade version. - Can I use other proteins?
Absolutely! Shrimp, tofu, or pork would work wonderfully in this recipe. - What other vegetables can I add?
Feel free to include bell peppers, avocados, or even mango for a unique twist to the filling.
Tips & Tricks
- Don’t rush the marinating process. Letting the chicken sit in the marinade for a longer time (up to 4 hours) will enhance the flavor.
- Warm the tortillas just before use. This will prevent tearing and make them easier to roll.
- Customize the veggies! Feel free to use whatever fresh vegetables you have on hand; this is a versatile wrap that allows for creativity.
- Be mindful of the glaze. Make sure to simmer the marinade long enough to thicken, ensuring each piece of chicken is coated nicely.
Enjoy making these Sweet Chili Chicken Wraps and share them with your friends and family. They’re sure to be a hit at your next meal!
Sweet Chili Chicken Wraps
420kcal
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into thin strips or small chunks Packed with protein to fuel your day.
- 1/2 cup Sweet Chili Sauce (like Mae Ploy or Frank's RedHot Sweet Chili) Adds a sweet and spicy kick that elevates the dish.
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free) Offers depth of flavor without excess sodium.
- 1 tablespoon fresh lime juice Balances the sweetness with a punch of freshness.
- 2 cloves garlic, minced Boosts flavor and supports immunity.
- 1 teaspoon freshly grated ginger Provides a warm, aromatic quality.
- 1 tablespoon olive oil or avocado oil Adds healthy fats for cooking.
For the Spread
- 1/3 cup mayonnaise or Greek yogurt (or a mix of both) Delivers creaminess and richness to the wrap.
- 2 tablespoons Sweet Chili Sauce Enhances the flavor of the spread.
- 1 tablespoon fresh lime juice Another layer of acidity and brightness.
For Assembly
- 4 large flour tortillas or spinach wraps (10-inch) Holds all the delicious fillings together.
- 2 cups shredded lettuce (Romaine, Iceberg, or Butter Lettuce) Adds crispness and texture.
- 1 cup shredded red cabbage Contributes a crunchy bite and rich color.
- 1 large carrot, julienned or coarsely grated Provides natural sweetness and crunch.
- 1/2 English cucumber cut into thin matchsticks Adds refreshing crispness.
- 1/4 cup fresh cilantro leaves, roughly chopped Imparts a burst of herbal flavor.
- 2 green onions thinly sliced Adds fresh flavor and color.
Method
Marinate the Chicken
- In a medium bowl, whisk together the 1/2 cup sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger.
- Place the sliced chicken into the bowl and toss to coat thoroughly. For the best flavor, let it marinate for at least 15 minutes at room temperature, or up to 4 hours covered in the refrigerator.
Prepare the Spread
- While the chicken marinates, prepare the spread. In a small bowl, combine the mayonnaise (or yogurt), 2 tablespoons of sweet chili sauce, and 1 tablespoon of lime juice. Whisk until smooth.
Cook the Chicken
- Heat the tablespoon of oil in a large skillet or wok over medium-high heat.
- Once hot, add the chicken, reserving the excess marinade in the bowl. Cook the chicken for 5-7 minutes, stirring occasionally, until it is cooked through with a beautiful caramelized glaze.
- Pour the reserved marinade into the skillet with the cooked chicken. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens and generously coats each piece of chicken.
Assemble the Wraps
- To make the tortillas pliable and prevent tearing, warm them for 20-30 seconds in the microwave, between damp paper towels, or one by one in a dry skillet over medium heat until soft and warm.
- Lay a warm tortilla flat on a clean surface. Spread a generous tablespoon of the creamy chili sauce evenly over the center of the tortilla, leaving a 2-inch border at the top and bottom.
- Layer with shredded lettuce, red cabbage, carrot, and cucumber. Place a generous portion of sweet chili chicken down the center, on top of the vegetables. Sprinkle with fresh cilantro and green onions.
- To fold, first fold the left and right sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla upward, tucking the filling in as you go, until you have a secure, burrito-style wrap.
- For a neat presentation, slice it in half on a sharp diagonal.
Nutrition
Serving1gCalories420kcalCarbohydrates38gProtein30gFat18gSaturated Fat2gSodium800mgFiber3gSugar6g
Notes
Don't rush the marinating process. Letting the chicken sit in the marinade for a longer time (up to 4 hours) will enhance the flavor. Customize the vegetables based on your preference.
