SPREAD LOVE

Sweet Chili Chicken Wraps

Enjoy a bright, saucy, and slightly spicy wrap that comes together in under an hour — perfect for weeknight dinners or easy lunches. These Sweet Chili Chicken Wraps balance sticky-sweet sauce, zesty lime, crunchy veggies, and a creamy dressing for a crowd-pleasing handheld. For another take on sweet chili chicken and helpful technique notes, see this complementary recipe.

Why make this recipe
If you’re tired of the same boring sandwich or takeout options, these wraps solve that by delivering bold, restaurant-style flavors at home using pantry-friendly ingredients and minimal fuss. The sweet chili marinade doubles as a cooking sauce and pairs beautifully with a limey, creamy dressing, so you get layered flavors without a long ingredient list or complicated prep.

Ingredients

1 lb boneless, skinless chicken breasts or thighs, cut into thin strips or small chunks
1/2 cup Sweet Chili Sauce (e.g., Mae Ploy)
2 tbsp low-sodium soy sauce
1 tbsp fresh lime juice
2 cloves garlic, minced
1 tsp freshly grated ginger
1 tbsp olive oil or avocado oil
1/3 cup mayonnaise or Greek yogurt
2 tbsp Sweet Chili Sauce (for dressing)
1 tbsp fresh lime juice (for dressing)
4 large (10-inch) flour tortillas or spinach wraps
2 cups shredded lettuce
1 cup shredded red cabbage
1 large carrot, julienned or coarsely grated
1/2 English cucumber, cut into thin matchsticks

Step-by-Step Guide to Making Sweet Chili Chicken Wraps

Overview and prep
These wraps are broken into five manageable parts: marinating the chicken, cooking the chicken, making the creamy dressing, prepping the vegetables, and assembling the wraps. Read through every step before you start to pace the cooking and prep — marinating time can be used to shred vegetables and warm tortillas.

Prepare and marinate the chicken

Cut chicken into thin strips or small bite-sized chunks so it cooks quickly and is easy to eat in a wrap. Thinner strips also allow more surface area to absorb the sweet chili marinade.
In a bowl, combine 1/2 cup Sweet Chili Sauce, 2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 2 minced garlic cloves, and 1 teaspoon grated ginger. Add the chicken and toss to coat thoroughly.
Cover and refrigerate to marinate at least 30 minutes. If you have time, 2 hours will deepen the flavor, but avoid marinating longer than 6–8 hours if the lime is very acidic to prevent the chicken texture from changing.

Cook the chicken

Heat 1 tablespoon olive oil or avocado oil in a large skillet over medium-high heat. You want the skillet hot enough to brown the chicken quickly but not so hot that the sauce burns.
Add marinated chicken in a single layer, cooking in batches if necessary so pieces don’t steam. Cook about 4–6 minutes per side (depending on thickness) until nicely caramelized and the internal temperature registers 165°F (74°C) with an instant-read thermometer.
If the marinade is thick and sticking, scrape up the fond (browned bits) in the pan and spoon a little of the pan sauce over the chicken as it cooks to enhance the glaze.
Transfer cooked chicken to a cutting board, let rest 5 minutes, then slice or shred to make it easy to roll into the tortillas.

Prepare the creamy sweet chili dressing

While the chicken cooks, whisk together 1/3 cup mayonnaise or Greek yogurt, 2 tablespoons Sweet Chili Sauce, and 1 tablespoon fresh lime juice in a small bowl until smooth.
Taste and adjust: add a pinch of salt if using yogurt (mayonnaise is saltier), or a squeeze more lime if you want extra brightness. If you prefer a thinner dressing for drizzling, whisk in a teaspoon of water at a time until you reach the desired consistency.

Prepare fresh vegetables

Shred 2 cups of lettuce and 1 cup red cabbage so they provide crunch and color.
Julienne or coarsely grate 1 large carrot and cut 1/2 English cucumber into fine matchsticks. Arrange all prepped vegetables on a platter or individual bowls to make assembly quick and neat.
Optional: toss the cabbage or carrots with a tiny pinch of salt and a squeeze of lime to slightly pickle and brighten their flavor for 5–10 minutes before assembling.

Assemble the wraps

Gently warm the tortillas in a dry skillet over medium-low heat for 10–20 seconds per side or microwave covered with a damp towel for 15–20 seconds. Warming prevents cracks when rolling.
Lay one tortilla flat and spread a generous tablespoon to two tablespoons of the creamy sweet chili dressing in the center, leaving room at the edges.
Layer a portion of the shredded or sliced chicken over the dressing, then pile on shredded lettuce, red cabbage, carrots, and cucumber matchsticks.
Fold in the two opposite sides of the tortilla over the filling. Starting from the bottom edge, tightly roll the tortilla upwards to enclose the filling; tuck the bottom under the roll if needed to keep it sealed.
Repeat for remaining wraps. For presentation, slice diagonally on the bias and serve immediately.

Timing and make-ahead notes

Active time: 20–30 minutes (not including marinating)
Total time with 30-minute marinate: about 60 minutes
To serve later: assemble just before serving for best texture; you can make the chicken and dressing up to 48 hours ahead and store separately.

Serving and garnish ideas

Serve whole or sliced diagonally; a sprinkle of chopped cilantro, toasted sesame seeds, or finely sliced scallions makes a pretty finish. Lime wedges alongside let eaters add fresh brightness.

Storage Tips for Sweet Chili Chicken Wraps

Refrigerate assembled wraps: Keep wrapped tightly in plastic wrap or airtight container — store up to 24 hours at 40°F (4°C) for best texture. Tortillas will soften as they sit.
Refrigerate components separately: Cooked chicken and dressing can be stored separately up to 3–4 days at 40°F (4°C) in airtight containers; vegetables (prepped) stay crisp 1–2 days if kept dry and chilled.
Freezing: Not recommended for fully assembled wraps (tortillas get soggy). You can freeze cooked chicken (without dressing) for up to 2 months at 0°F (-18°C); thaw overnight in the refrigerator before reheating.

How to Serve Sweet Chili Chicken Wraps

Classic lunch: Pair one wrap with a crunchy side like kettle chips or a simple green salad and a lime wedge.
Picnic or party: Slice wraps into pinwheels for an appetizer tray — secure with toothpicks.
Weeknight family meal: Serve with steamed rice and extra sweet chili sauce for dipping to turn the flavors into a fuller plate.

Tips to Make Sweet Chili Chicken Wraps (Q&A style)
Q: How do I keep the chicken moist?
A: Don’t overcook — use an instant-read thermometer and remove chicken at 165°F (74°C). Resting the chicken for 5 minutes after cooking helps juices redistribute.

Q: Can I substitute the mayo in the dressing?
A: Yes — Greek yogurt is a tangy lower-fat swap. If using yogurt, taste and add a pinch of salt because yogurt can be less salty than mayo.

Q: What’s the best way to warm tortillas without drying them out?
A: Wrap a stack of tortillas in a damp (not dripping) kitchen towel and microwave for 20–30 seconds, or warm individually in a dry skillet for 10–20 seconds per side.

Variations and substitutions

Protein swaps: Use thinly sliced pork tenderloin, shrimp, or firm tofu cubes marinated and cooked the same way. For vegetarian option, roast sliced cauliflower or tempeh in the sweet chili marinade until caramelized.
Sauce variations: If you like extra heat, add 1/2 teaspoon of Sriracha to the dressing or stir in chopped fresh chilies to the marinade. For a smokier flavor, stir a little smoked paprika into the chicken marinade.

FAQs
Q: Can I make these gluten-free?
A: Yes — use gluten-free tortillas and substitute tamari for soy sauce to keep the dish gluten-free.

Q: How can I meal prep these for lunches?
A: Cook and store the chicken and dressing separately in portioned containers. Chop veggies and keep them in sealed containers with a paper towel to absorb moisture. Assemble each morning or at mealtime for crisp wraps.

Q: Will the sweet chili sauce burn in a hot skillet?
A: Sweet chili sauce contains sugar and can darken quickly if the pan is too hot. Cook over medium-high heat and adjust the heat downward if the sauce begins to smoke or stick. Deglazing with a little water or lime juice can help loosen any stuck bits.

Q: Is there a dairy-free option for the dressing?
A: Yes — use a neutral oil-based dressing or a dairy-free mayo alternative in place of mayonnaise or yogurt.

Q: What sides complement these wraps?
A: Light sides like edamame, carrot sticks, simple cucumber salad, or steamed jasmine rice with a drizzle of soy and sesame oil pair well.

Practical tips for best results

Pat the chicken dry before marinating for better browning.
Don’t overcrowd the skillet — cook in batches to encourage caramelization.
Use fresh lime juice rather than bottled for brighter acidity.
If transporting wraps for lunch, wrap tightly in parchment and foil to keep them neat.

Safety and handling

Always refrigerate marinated chicken and cook it within recommended times. Use a thermometer to ensure safe internal temperatures. Discard any perishable components left at room temperature longer than 2 hours (1 hour if above 90°F/32°C).

Make-ahead and scaling advice

To feed a crowd, multiply ingredients and cook chicken in two pans or in an oven on a rimmed baking sheet at 425°F (218°C) for 12–18 minutes until cooked through and slightly caramelized, turning once.
Doubling the dressing scales easily — whisk in a tablespoon of water at a time to reach desired consistency if needed.

Conclusion
These Sweet Chili Chicken Wraps are a versatile, flavorful option for quick dinners, make-ahead lunches, or party platters. For a slightly different take and extra serving inspiration, check the Sweet Chili Chicken Wraps with Lime ~ Crunch Time Kitchen, and if you want a copycat version inspired by a well-known fast-food wrap, this McDonald’s CopyCat Sweet Chili Chicken Wrap – I Wash You Dry provides useful ideas.