Dinner

Sweet Chili Chicken Wraps Recipe

Byanna orden February 13, 2026February 13, 2026

Introduction

Sweet Chili Chicken Wraps are a delicious and easy meal perfect for lunch or a light dinner. This recipe combines tender marinated chicken with fresh vegetables and a touch of tangy sweetness, all wrapped up in a soft tortilla. They’re quick to make and bursting with flavor.

Several soft white tortillas each folded into a taco shape contain layers starting with shredded lettuce and thinly sliced green cucumber. Next is a layer of grated white cabbage and thin orange carrot strips. On top sits shredded cooked chicken, generously covered with dark brown barbecue sauce and sprinkled with white sesame seeds and small green onion pieces. There is a wedge of light green lime on the white marbled surface beside the tacos. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts
1/4 cup sweet chili sauce
1 tablespoon soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon lime juice
Salt and pepper to taste
4 large tortillas or wraps
1 cup shredded lettuce
1/2 cup julienned carrots
1/2 cup sliced cucumber
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup mayonnaise (optional)
Lime wedges for serving

Instructions

Step 1: Slice the chicken breasts into thin strips.
Step 2: In a bowl, combine sweet chili sauce, soy sauce, olive oil, garlic, ginger, lime juice, salt, and pepper. Stir well to blend.
Step 3: Add the chicken strips to the marinade and toss to coat evenly. Refrigerate and let marinate for at least 30 minutes.
Step 4: Heat a non-stick skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes until fully cooked and golden brown.
Step 5: Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
Step 6: Spread a little mayonnaise on each tortilla if using.
Step 7: Arrange shredded lettuce, carrots, cucumber, cilantro, and green onions in the center of each tortilla.
Step 8: Divide the cooked chicken strips among the wraps, placing them atop the vegetables.
Step 9: Fold the tortilla sides inward, then roll tightly from bottom to top.
Step 10: Cut each wrap diagonally in half and serve with lime wedges.

Tips & Variations

For extra spice, add a few thin slices of fresh chili or a dash of chili flakes to the marinade.
Substitute chicken breasts with thighs for a juicier, more flavorful protein.
Use Greek yogurt instead of mayonnaise for a lighter, tangy spread.
Add avocado slices for creaminess and extra nutrition.

Storage

Store any leftover wraps wrapped tightly in plastic wrap or airtight containers in the refrigerator for up to 2 days. To reheat, unwrap and warm the chicken separately in a skillet or microwave, then assemble fresh wraps to avoid sogginess. Vegetables are best added fresh before serving.

How to Serve

The image shows several small white soft tacos filled with layers of shredded chicken coated in a dark brown sauce with sesame seeds sprinkled on top. The chicken is placed on a bed of shredded lettuce and thin carrot strips. Sliced fresh cucumber rounds are added, along with green onion pieces and fresh cilantro leaves scattered on top. A slice of lime is visible on the side. The tacos are arranged closely together on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken ahead of time?

Yes, marinate the chicken and cook it a few hours or even a day ahead. Store cooked chicken in the refrigerator and assemble wraps just before eating for best freshness.