Sweet Chili Chicken Wraps

This sweet chili chicken wrap has become my go-to lunch solution whenever I need something quick but satisfying that doesn't sacrifice flavor. The combination of tender chicken coated in that perfect sweet-spicy sauce wrapped with fresh crunchy vegetables creates a handheld meal that feels both wholesome and indulgent.

I first made these wraps when searching for ways to use up leftover rotisserie chicken. My family was immediately hooked, and now we intentionally cook extra chicken just so we can enjoy these wraps the next day.

Ingredients

• Cooked chicken breast: Provides lean protein and gives this wrap its satisfying base. Rotisserie chicken works wonderfully here.
• Sweet chili sauce: Offers that perfect balance of sweetness with just enough heat. Look for brands with visible chili flakes for the best flavor.
• Flour tortillas or whole wheat wraps: Are your flexible foundation. Choose the largest size available for easier rolling.
• Shredded lettuce: Adds essential crunch and freshness. I prefer romaine for its sturdier texture.
• Shredded carrots: Contribute natural sweetness and beautiful color. Buy pre-shredded to save time.
• Cucumber slices: Bring refreshing coolness that balances the sweet chili heat.
• Red onion: Provides sharp flavor contrast. Slice it paper-thin to avoid overwhelming the wrap.
• Avocado: Adds creamy richness. Select ones that yield slightly to gentle pressure.
• Shredded cheese: Melts slightly from the warm chicken, creating delicious texture contrast.
• Fresh cilantro: Brings bright herbaceous notes. Look for bunches with perky, vibrant green leaves.
• Mayonnaise or Greek yogurt: Creates a creamy base that helps ingredients adhere to the wrap.
• Lime juice: Cuts through richness and brightens all the flavors. Always use fresh for best results.

Step-by-Step Instructions

Prepare the Chicken:

If not using leftover chicken, cook chicken breasts until they reach 165°F internal temperature. Allow them to rest for 5 minutes before shredding or dicing. This resting period keeps the meat juicy and makes it easier to shred. Pull the chicken into bite-sized pieces following the natural grain for the best texture.

Mix with Sweet Chili Sauce:

Combine the chicken with sweet chili sauce in a medium bowl, ensuring every piece gets evenly coated. Start with less sauce than you think you need, as you can always add more to taste. The chicken should be glistening with sauce but not swimming in it. Allow this mixture to sit for 5 minutes so the flavors meld together.

Prepare the Vegetables:

Wash all produce thoroughly under cold running water. Shred the lettuce into thin strips about ¼ inch wide. Julienne or shred the carrots for even distribution throughout the wrap. Slice the cucumber into thin half-moons. Cut the red onion into paper-thin slices and soak in cold water for 5 minutes to reduce sharpness if desired. Pat all vegetables dry before assembly to prevent soggy wraps.

Assemble Your Wrap:

Lay each tortilla flat and spread a thin layer of mayonnaise or Greek yogurt in a rectangular shape in the center, leaving about 2 inches of border. Layer greens on top of this creamy base, followed by a generous portion of sweet chili chicken down the center. Arrange the vegetables in neat rows alongside the chicken rather than piling everything in the middle. This distribution ensures every bite contains multiple flavors and textures. Finish with cheese, cilantro, lime juice, and a light sprinkle of salt and pepper.

Roll and Serve:

Fold in the sides of the tortilla first, then pull the bottom edge up and over the filling. Continue rolling tightly, using your fingers to tuck in any escaping ingredients as you go. The key is maintaining tension throughout the rolling process without tearing the tortilla. If eating immediately, slice diagonally with a sharp knife. For meal prep, wrap tightly in parchment paper or plastic wrap and refrigerate.

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The sweet chili sauce is truly the star ingredient in this recipe. I discovered a local artisanal brand at our farmers market that uses honey instead of refined sugar, and it completely transformed these wraps. My teenage son, who normally avoids anything with vegetables, specifically requests these wraps in his lunch box now.

Recipe FAQs

→ Can I make these wraps ahead of time?

Yes, you can prepare these wraps in advance, but for best results, keep the components separate and assemble just before eating. If you need to pre-assemble them, wrap tightly in foil or plastic wrap and refrigerate for up to 24 hours. The tortillas may soften slightly, but the flavors will meld nicely.

→ What's the best substitute for sweet chili sauce?

If you don't have sweet chili sauce, you can make a quick substitute by mixing 3 tablespoons of honey or maple syrup with 1 tablespoon of sriracha or hot sauce, a teaspoon of vinegar, and a minced garlic clove. Alternatively, a combination of honey and red pepper flakes can work in a pinch.

→ How can I make these wraps vegetarian?

To make vegetarian sweet chili wraps, simply replace the chicken with firm tofu (pressed and cubed), tempeh, or chickpeas. Marinate your protein substitute in the sweet chili sauce for at least 30 minutes before cooking to absorb the flavors. You could also use grilled vegetables like zucchini, bell peppers, or mushrooms as the main protein replacement.

→ What sides pair well with these chicken wraps?

These sweet chili chicken wraps pair beautifully with sides like a simple Asian slaw, steamed edamame, a small garden salad, sweet potato fries, or a light miso soup. For a more substantial meal, serve with vegetable spring rolls or a side of jasmine rice.

→ How spicy are these wraps?

The spice level depends on your choice of sweet chili sauce, which typically has a mild to medium heat level. Most commercial sweet chili sauces provide more sweetness than heat. You can easily adjust the spiciness by choosing a milder sauce, using less of it, or adding a cooling element like extra yogurt or avocado to balance the heat.

→ Can I use a different type of wrap instead of tortillas?

Absolutely! While flour tortillas are traditional, you can substitute with whole wheat wraps, spinach wraps, or even large lettuce leaves for a low-carb option. Rice paper wrappers create a fresh spring roll variation, or you could use naan or pita bread for a different twist on the concept.