This Sweet Chili Chicken Wraps recipe has become my go-to when I need something fast, flavorful, and satisfying. I first put these together on a hectic Tuesday evening when I had leftover cooked chicken and a jar of sweet chili sauce in the fridge. Within minutes the kitchen filled with a tangy, slightly spicy aroma and the family gathered around the counter to assemble their own wraps. The contrast of juicy, sauced chicken against crisp cucumber, bell pepper, and carrot makes every bite lively—sweet, a touch of heat, and fresh crunch in equal measure.

I love how forgiving this preparation is: use grilled breasts, roasted leftovers, or pulled rotisserie meat. The combination of textures—tender meat, creamy avocado (if you like), and crunchy vegetables—feels elevated but remains utterly simple. These wraps are especially useful for nights when we want to avoid a long clean-up but still enjoy something homemade and vibrant. They travel well for picnics, and guests always appreciate the customizable toppings bar I set up when serving a crowd.

Ingredients

• Cooked chicken (2 breasts): Grilled, baked, or shredded rotisserie chicken works well. Choose skinless chicken breasts for lean meat; if using store-bought rotisserie, shred with forks for quick assembly.
• Sweet chili sauce (1/2 cup): A Thai-style sweet chili glaze is ideal—look for brands like Mae Ploy or Thai Kitchen for a balanced sweet-heat profile.
• Tortillas (4 large): Flour or whole wheat burrito-size tortillas hold fillings without tearing. Warm briefly to make them pliable.
• Shredded lettuce (1 cup): Romaine or iceberg gives crispness and a refreshing counterpoint to the saucy chicken.
• Cucumber (1): Thinly sliced or cut into matchsticks for crunch and moisture; English cucumber is less seedy and faster to prep.
• Bell pepper (1): Any color works—red or yellow add sweetness and vibrancy.
• Carrot (1): Julienne for texture; use a peeler or mandoline for quick, even strips.
• Optional extras: Shredded cheese, avocado slices, and fresh herbs like cilantro, mint, or basil elevate flavor and texture. Lime wedges finish with acidity.
• Olive oil, salt & pepper: For cooking and seasoning—use a neutral oil if you want a cleaner flavor.

Instructions

Prepare the chicken: If your chicken isn’t cooked yet, season lightly with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering. Add chicken and cook until golden, about 5–7 minutes per side for medium-thick breasts, or until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes to allow juices to redistribute. Slice and sauce: Slice rested chicken thinly against the grain into 1/4-inch strips. Place in a bowl and toss with 1/2 cup sweet chili sauce until pieces are evenly coated. Let sit 2–3 minutes so the sauce slightly melds with the warm meat. Prep the vegetables: While chicken rests, slice cucumber into thin rounds or matchsticks, core and slice bell pepper into thin strips, and julienne the carrot. Shred lettuce and prepare any optional toppings (avocado slices, herbs, cheese). Keep ingredients cold for maximum crunch. Warm the tortillas: Heat a dry skillet over medium and warm each tortilla 10–15 seconds per side until pliable and faintly toasted. Alternatively, microwave tortillas wrapped in a damp paper towel for 10–15 seconds. Warm tortillas hold fillings better and fold without cracking. Assemble the wraps: Lay a warm tortilla flat. Layer about 1/4 cup shredded lettuce, 1/4 of the sauced chicken, and a generous handful of cucumber, bell pepper, and carrot. Add optional cheese, avocado, and herbs. Finish with a squeeze of lime if desired. Fold the bottom up, fold in the sides, and roll tightly. Cut in half diagonally and serve immediately.

Storage Tips

To maintain freshness, store chicken and vegetables separately. Place sauced chicken in an airtight container and refrigerate for up to 3 days. Keep sliced vegetables in sealed containers with a paper towel to absorb excess moisture—this preserves crunch for 2–3 days. Tortillas can be wrapped tightly in foil or plastic and kept at room temperature if using within 1–2 days, or refrigerated up to a week. For make-ahead meals, assemble just before eating: warm the tortilla, add chilled fillings, and roll. Reheat chicken gently in a skillet over low heat or microwave for 20–30 seconds to avoid drying.

Ingredient Substitutions

If you want to adjust for diet or availability, swap chicken for cooked turkey breast or canned chicken for a pantry-friendly option—reduce the sauce slightly to keep texture balanced. For a pescatarian version use cooked shrimp tossed in the same sauce; grilling the shrimp for smoky notes works especially well. Use gluten-free tortillas or large lettuce leaves (butter lettuce or collard greens) for a low-carb or gluten-free alternative. If you prefer less sugar, choose a reduced-sugar sweet chili sauce or thin the sauce with a squeeze of lime and a dash of fish sauce for complexity.

Serving Suggestions

Serve these as a casual lunch or part of a buffet. Pair with a crisp green salad or a side of steamed edamame for a balanced plate. For parties, create a toppings station with sliced avocado, shredded cheese, chopped peanuts, extra chili sauce, and lime wedges so guests can personalize. Garnish plated halves with a sprig of cilantro and a lime wedge for color. For a picnic, wrap each tightly in parchment and foil to keep them intact while traveling.

Cultural Background

These wraps take inspiration from Southeast Asian sweet chili flavors but are assembled in a decidedly Western, handheld format. Sweet chili sauce—popular in Thailand and widely exported—blends red chili, vinegar, sugar, and garlic into a glaze that's simultaneously sweet and mildly spicy. Wrapping savory fillings in tortillas is a culinary practice borrowed from Mexican and Tex-Mex traditions; combining the two yields a fusion that’s approachable and versatile, reflecting how global flavors come together in everyday home cooking.

Seasonal Adaptations

During summer, use thinly sliced summer cucumbers and sweet bell peppers for their crisp, watery freshness; add ripe mango for a bright, tropical twist. In cooler months, swap raw veggies for quick-pickled slaw—thinly sliced cabbage and carrots tossed with rice vinegar and a pinch of sugar—this adds tang and keeps the wrap lively. Herb choices shift seasonally: basil in summer, cilantro in spring, and mint for a cooling contrast when peppers are hotter than usual.

Meal Prep Tips

For weekly lunches, portion sauced chicken into individual 2/3-cup containers and pack separate bags of sliced vegetables. Keep tortillas and optional toppings like avocado separate until serving. Use firm avocados and slice them just before eating to prevent browning, or store with a squeeze of lime and cling film pressed to the flesh. Label containers with dates and refrigerate; rotate through within three days for best texture. When reheating, warm chicken gently in a skillet for 1–2 minutes to keep it juicy.

These Sweet Chili Chicken Wraps are a small miracle of convenience and flavor: quick to make, endlessly adaptable, and consistently satisfying. Share them with friends or keep them as your secret weekday solution—either way, they brighten even the busiest evenings.