SWEET CHILI CHICKEN WRAPS IRRESISTIBLE

I still remember the time my friend Sarah and I tried to outdo each other with potluck contributions, and the dish that stole the show was undoubtedly a vibrant, flavorful wrap bursting with sweet and spicy goodness. That was the day I truly understood the magic of Sweet Chili Chicken Wraps, and now I’m going to share my perfected version with you! Get ready to create a simple yet incredibly satisfying meal that will have everyone asking for seconds.

Why You’ll Absolutely Love These Sweet Chili Chicken Wraps

Okay, friend, let’s be real. We all need those go-to recipes that are quick, easy, and, most importantly, incredibly delicious. These Sweet Chili Chicken Wraps tick all those boxes. But what *really* sets them apart?

• Flavor Explosion: The combination of sweet chili sauce, juicy chicken, and crisp veggies is simply irresistible. It’s a party in your mouth, I promise!
• Quick & Easy: We’re talking minimal prep time and a cooking process that even a beginner can master. Perfect for busy weeknights.
• Versatile: These wraps are fantastic for lunch, dinner, or even a picnic. They’re also easily customizable – swap out veggies, add cheese, or adjust the spice level to your liking.
• Healthy-ish: While definitely a treat, you can load them up with healthy veggies and lean chicken to make them a relatively guilt-free pleasure. Plus, it can be a great Recette Santé option.

What You’ll Need: The Ingredient Lowdown

Before we dive into the cooking process, let’s gather our ingredients. Don’t worry, you probably have many of these on hand already!

For the Chicken:

• Chicken Breasts: About 1.5 pounds, boneless and skinless. You can also use chicken thighs if you prefer, but breasts tend to be leaner.
• Sweet Chili Sauce: The star of the show! I recommend a good quality brand. Adjust the amount to your spice preference.
• Soy Sauce: Adds a savory depth to the marinade. Low sodium is a good option if you’re watching your salt intake.
• Garlic: Freshly minced, because garlic makes everything better, right?
• Ginger: Freshly grated. A small knob will do. Adds a lovely warmth and zing.
• Sesame Oil: Just a touch for that authentic Asian flavor.

For the Wraps:

• Large Tortillas: Flour tortillas are classic, but you can also use whole wheat or gluten-free options.
• Shredded Lettuce: Adds a refreshing crunch. I like romaine or iceberg.
• Shredded Carrots: For color, sweetness, and more crunch!
• Bean Sprouts: (Optional) Another great way to add freshness and texture.
• Cilantro: Freshly chopped. If you’re not a cilantro fan, you can substitute with parsley or green onions.
• Sesame Seeds: (Optional) For garnish and a little extra nutty flavor.

Optional Add-ins:

• Avocado: Sliced or diced. Adds creaminess and healthy fats.
• Red Onion: Thinly sliced. For a bit of bite.
• Bell Peppers: Sliced. Adds sweetness and color.
• Shredded Cheese: Cheddar, Monterey Jack, or a blend. Because cheese makes everything better (again!).
• Sriracha or Chili Flakes: For an extra kick of heat.

Step-by-Step: Making Your Sweet Chili Chicken Wraps

Alright, let’s get cooking! Don’t be intimidated; this recipe is seriously straightforward.

Step 1: Marinating the Chicken

This is where the magic happens! A good marinade infuses the chicken with flavor and helps keep it juicy.

1. In a bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, grated ginger, and sesame oil.
2. Add the chicken breasts to the bowl and toss to coat evenly.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be.

Step 2: Cooking the Chicken

You have a few options here, depending on your preference and equipment.

Option 1: Pan-Frying

1. Heat a tablespoon of oil in a large skillet over medium-high heat.
2. Remove the chicken from the marinade and discard the marinade.
3. Add the chicken to the skillet and cook for about 5-7 minutes per side, or until cooked through and no longer pink inside.
4. Let the chicken rest for a few minutes before slicing or shredding.

Option 2: Baking

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Place the chicken on the baking sheet and bake for about 20-25 minutes, or until cooked through.
4. Let the chicken rest for a few minutes before slicing or shredding.

Option 3: Grilling

1. Preheat your grill to medium-high heat.
2. Grill the chicken for about 5-7 minutes per side, or until cooked through.
3. Let the chicken rest for a few minutes before slicing or shredding.

Pro Tip: No matter which method you choose, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). This will guarantee it’s safe to eat and perfectly cooked.

Step 3: Assembling the Wraps

This is the fun part! Get creative and load up your wraps with all your favorite ingredients.

1. Warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable.
2. Lay a tortilla flat on a plate.
3. Spread a thin layer of sweet chili sauce (optional) on the tortilla.
4. Add a layer of shredded lettuce, followed by shredded carrots, bean sprouts (if using), and cilantro.
5. Top with the sliced or shredded chicken.
6. Add any additional toppings you like, such as avocado, red onion, bell peppers, or cheese.
7. Fold in the sides of the tortilla and then roll it up tightly.
8. Cut the wrap in half (optional) and serve immediately.

Tips and Tricks for the Best Sweet Chili Chicken Wraps

Want to take your Sweet Chili Chicken Wraps to the next level? Here are a few of my best tips:

• Don’t Overfill: It’s tempting to stuff your wraps to the brim, but resist the urge! Overfilled wraps are difficult to roll and can easily fall apart.
• Warm Your Tortillas: This makes them more pliable and less likely to tear.
• Slice the Chicken Against the Grain: This will make it more tender and easier to chew.
• Use a Good Quality Sweet Chili Sauce: The sauce is the key to the flavor of these wraps, so don’t skimp!
• Make Ahead: You can marinate the chicken ahead of time and store it in the fridge for up to 24 hours. You can also cook the chicken ahead of time and store it in the fridge for up to 3 days. Just assemble the wraps when you’re ready to eat.

Variations and Adaptations

The beauty of this recipe is that it’s so easily adaptable to your taste and dietary needs. Here are a few ideas to get you started:

• Spicy Sweet Chili Chicken Wraps: Add a pinch of chili flakes or a drizzle of sriracha to the marinade for an extra kick of heat.
• Vegan Sweet Chili Wraps: Substitute the chicken with tofu or tempeh. Marinate and cook as directed.
• Low-Carb Sweet Chili Wraps: Use lettuce wraps instead of tortillas.
• Chicken Wraps with a Twist: Experiment with different sauces and toppings. Try adding peanut sauce, teriyaki sauce, or even a creamy avocado dressing.
• Sweet Chili Chicken Salad Wraps: Dice the chicken and mix it with a little mayonnaise, celery, and grapes for a sweeter twist on the classic wrap.

What to Serve with Your Wraps

These Sweet Chili Chicken Wraps are delicious on their own, but they’re even better with a side dish or two. Here are a few of my favorite pairings:

• Coleslaw: The creamy, tangy flavors of coleslaw perfectly complement the sweet and spicy flavors of the wraps.
• Fruit Salad: A refreshing fruit salad is a light and healthy option.
• Sweet Potato Fries: For a heartier meal, serve your wraps with a side of crispy sweet potato fries.
• Edamame: Steamed edamame is a simple and healthy snack that pairs well with Asian-inspired dishes.
• Side Salad: A simple green salad with a light vinaigrette is always a good choice.

Storing Leftovers

If you happen to have any leftovers (which is unlikely!), store the chicken and the fillings separately in airtight containers in the fridge. This will prevent the tortillas from getting soggy. You can assemble the wraps when you’re ready to eat. The chicken will last for up to 3 days in the fridge.

Other Delicious Chicken Dishes Recipes to Try

If you loved these Sweet Chili Chicken Wraps, you’re in for a treat! Here are a few other Chicken Dishes Recipes I know you’ll enjoy:

• Craving something quick and cheesy? You’ll adore my Air Fryer Chicken Mozzarella Wraps. The air fryer makes them extra crispy!
• For a lighter option, try my Thai Peanut Chicken Wraps. They’re packed with fresh veggies and a flavorful peanut sauce.
• If you’re in the mood for a bowl instead of a wrap, my Street Corn Chicken Bowl is a must-try. It’s like a fiesta in a bowl!
• Need a quick and easy meal? Try these Chicken Mozzarella Wraps!

And if you are looking for other options for a Mega Sandwich, feel free to experiment with these recipes!

Final Thoughts

So there you have it – my foolproof recipe for incredibly delicious Sweet Chili Chicken Wraps. I hope you enjoy making them as much as I do! Remember, cooking should be fun and stress-free, so don’t be afraid to experiment and make this recipe your own. Happy cooking!

Sweet Chili Chicken Wraps

Amelia Chen-Morrison

These Sweet Chili Chicken Wraps are a flavorful and easy meal perfect for lunch or dinner. They combine juicy chicken marinated in sweet chili sauce with crisp veggies, all wrapped in a soft tortilla. Customize them with your favorite toppings for a satisfying and delicious experience.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Asian-inspired

Servings 4

Calories 500 kcal

Equipment

• Mixing bowl
• Whisk
• Measuring cups and spoons
• Large skillet or baking sheet or grill
• Tongs
• Cutting board
• Knife
• Meat thermometer
• Parchment paper (if baking)
• Dry skillet or microwave (for warming tortillas)

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts
• ½ cup sweet chili sauce
• ¼ cup soy sauce
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon sesame oil
• 4 large flour tortillas
• 2 cups shredded lettuce
• 1 cup shredded carrots
• ½ cup bean sprouts optional
• ¼ cup fresh cilantro, chopped
• 1 tablespoon sesame seeds optional
• 1 avocado, sliced optional
• ¼ red onion, thinly sliced optional
• ½ bell pepper, sliced optional
• ½ cup shredded cheese optional
• Sriracha or chili flakes optional

Instructions

 

• In a bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, grated ginger, and sesame oil.
• Add the chicken breasts to the bowl and toss to coat evenly.
• Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
• Heat a tablespoon of oil in a large skillet over medium-high heat. (Option 1: Pan-Frying) OR Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. (Option 2: Baking) OR Preheat grill to medium-high heat. (Option 3: Grilling)
• Remove the chicken from the marinade and discard the marinade.
• Pan-fry: Add the chicken to the skillet and cook for about 5-7 minutes per side, or until cooked through and no longer pink inside. OR Bake: Place the chicken on the baking sheet and bake for about 20-25 minutes, or until cooked through. OR Grill: Grill the chicken for about 5-7 minutes per side, or until cooked through.
• Let the chicken rest for a few minutes before slicing or shredding. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
• Warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable.
• Lay a tortilla flat on a plate.
• Spread a thin layer of sweet chili sauce (optional) on the tortilla.
• Add a layer of shredded lettuce, followed by shredded carrots, bean sprouts (if using), and cilantro.
• Top with the sliced or shredded chicken.
• Add any additional toppings you like, such as avocado, red onion, bell peppers, or cheese.
• Fold in the sides of the tortilla and then roll it up tightly.
• Cut the wrap in half (optional) and serve immediately.

Notes

Don’t overfill the wraps to prevent them from falling apart. Warm the tortillas for pliability. Slice the chicken against the grain for tenderness. Use a good quality sweet chili sauce for best flavor. The chicken can be marinated ahead of time for up to 24 hours or cooked and stored in the fridge for up to 3 days. Store chicken and fillings separately to prevent soggy tortillas. For spicy wraps, add chili flakes or sriracha to the marinade. For vegan wraps, substitute chicken with tofu or tempeh. For low-carb wraps, use lettuce wraps. Try adding peanut sauce, teriyaki sauce, or creamy avocado dressing for a twist. Coleslaw, fruit salad, sweet potato fries, edamame, or a side salad are great side dish options.