Sweet Chili Chicken Wraps Recipe

Introduction

Sweet Chili Chicken Wraps are a quick and flavorful meal perfect for lunch or a light dinner. Combining tender chicken with a zesty sweet chili sauce and fresh vegetables, they offer a delicious balance of heat and freshness wrapped in a soft tortilla.

Ingredients

• 2 cooked chicken breasts (grilled, baked, or shredded rotisserie)
• ½ cup sweet chili sauce
• 4 large tortillas (flour or whole wheat)
• 1 cup shredded lettuce
• 1 cucumber, sliced thin
• 1 bell pepper, sliced
• 1 carrot, julienned
• Optional: shredded cheese
• Optional: avocado slices
• Optional: fresh herbs (cilantro, mint, or basil)
• Optional: a squeeze of lime
• Olive oil
• Salt & pepper

Instructions

1. Step 1: Season the chicken breasts lightly with salt and pepper. Heat a skillet with a drizzle of olive oil over medium heat and cook the chicken until golden and fully cooked (internal temperature should reach 165°F). Remove from heat and let rest for 5 minutes.
2. Step 2: Slice the rested chicken thinly against the grain. Toss the sliced chicken with the sweet chili sauce until well coated.
3. Step 3: Prepare the vegetables by slicing the cucumber and bell pepper into thin strips and julienning the carrot.
4. Step 4: Warm the tortillas briefly in a dry pan over low heat or microwave them for 10–15 seconds to make them more pliable.
5. Step 5: Assemble each wrap by layering shredded lettuce, coated chicken, and the sliced vegetables onto the tortilla. Add optional shredded cheese, avocado slices, and fresh herbs as desired. Finish with a squeeze of lime if you like extra brightness.
6. Step 6: Fold the sides of the tortilla inward, then roll it up tightly from one end. Cut each wrap in half diagonally to serve.

Tips & Variations

• For extra flavor, marinate the chicken in a little soy sauce and garlic before cooking.
• Use gluten-free or low-carb tortillas to suit dietary preferences.
• Swap sweet chili sauce for a spicy sriracha mayo for a different kick.
• Add crunch with chopped peanuts or cashews inside the wrap.
• Fresh herbs like cilantro or basil add a bright, fresh flavor—don’t skip them if you have them on hand.

Storage

Store leftover wraps wrapped tightly in plastic wrap or foil in the refrigerator for up to 2 days. To keep the tortillas from becoming soggy, wrap them individually and avoid adding any sauces until ready to eat. Reheat briefly in a microwave or skillet if desired, but they are also delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked chicken for this recipe?

Yes, leftover cooked chicken works perfectly. Just slice it thin and toss with the sweet chili sauce before assembling the wraps.

What can I substitute if I don’t have sweet chili sauce?

You can substitute sweet chili sauce with a mix of honey, chili flakes, and a splash of vinegar or use a store-bought spicy mayo for a different but tasty flavor.

Sweet Chili Chicken Wraps Recipe

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Sweet Chili Chicken Wraps are a flavorful and easy-to-make meal combining tender, lightly seasoned chicken tossed in a sweet chili sauce with fresh, crunchy vegetables wrapped in soft tortillas. Perfect for a quick lunch or dinner, these wraps offer a balanced combination of savory, sweet, and fresh flavors with optional extras like cheese and avocado for added richness.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 wraps 1x
• Category: Lunch
• Method: Frying
• Cuisine: Fusion

Ingredients

Scale 1x2x3x

Chicken

• 2 cooked chicken breasts (grilled, baked, or shredded rotisserie)
• Salt & pepper, to taste
• Olive oil, for cooking

Sauce

• ½ cup sweet chili sauce

Vegetables & Wrap

• 4 large tortillas (flour or whole wheat)
• 1 cup shredded lettuce
• 1 cucumber, sliced thin
• 1 bell pepper, sliced thin
• 1 carrot, julienned

Optional Extras

• Shredded cheese
• Avocado slices
• Fresh herbs (cilantro, mint, or basil)
• A squeeze of lime

Instructions

1. Prepare the Chicken: Season the chicken breasts lightly with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown on the outside and fully cooked through to an internal temperature of 165°F (75°C).
2. Rest and Slice Chicken: Remove the chicken from heat and let it rest for 5 minutes to retain its juices. Then slice the chicken thinly against the grain for tenderness.
3. Coat in Sweet Chili Sauce: Toss the sliced chicken in a bowl with the sweet chili sauce until each piece is well coated and flavorful.
4. Prepare Vegetables: Slice the cucumber and bell pepper into thin strips and julienne the carrot for a crisp, fresh texture to balance the rich chicken.
5. Warm the Tortillas: Warm the tortillas briefly in a dry pan over medium heat or microwave them for 10–15 seconds to make them pliable and easier to roll.
6. Assemble the Wraps: Lay a warmed tortilla flat and layer it with shredded lettuce, the sweet chili chicken, and the prepared vegetables. Add optional ingredients like shredded cheese, avocado slices, fresh herbs, and a squeeze of lime for extra flavor.
7. Roll and Serve: Fold in the sides of the tortilla and roll it tightly from one end to the other. Cut each wrap in half diagonally and serve immediately for the freshest taste.

Notes

• You can use pre-cooked rotisserie chicken for convenience to save time.
• Adjust the amount of sweet chili sauce to your preferred level of sweetness and spice.
• Warm tortillas just before assembling to prevent them from tearing during rolling.
• Feel free to swap flour tortillas for whole wheat or gluten-free versions as desired.
• Adding fresh herbs like cilantro or basil brightens the flavor profile beautifully.

Keywords: Sweet chili chicken, chicken wraps, easy lunch, quick dinner, grilled chicken wraps, healthy wraps, fresh vegetables, sweet chili sauce