Description
These Sweet Chili Chicken Wraps are a quick and flavorful 20-minute meal featuring tender glazed chicken, a creamy chili-lime spread, and crisp fresh veggies all wrapped in a warm tortilla.
Ingredients
For the Chicken & Marinade/Glaze:
- 1 lb boneless, skinless chicken breasts or thighs, cut into thin strips or small chunks
- 1/2 cup Sweet Chili Sauce (like Mae Ploy or Frank’s RedHot Sweet Chili)
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon olive oil or avocado oil
For the Creamy Spread:
- 1/3 cup mayonnaise or Greek yogurt (or a mix of both)
- 2 tablespoons Sweet Chili Sauce
- 1 tablespoon fresh lime juice
For the Wrap Assembly:
- 4 large (10-inch) flour tortillas or spinach wraps
- 2 cups shredded lettuce (Romaine, Iceberg, or Butter Lettuce)
- 1 cup shredded red cabbage
- 1 large carrot, julienned or coarsely grated
- 1/2 English cucumber, cut into thin matchsticks
- 1/4 cup fresh cilantro leaves, roughly chopped
- 2 green onions, thinly sliced
Instructions
1. In a medium bowl, whisk together sweet chili sauce, soy sauce, lime juice, garlic, and ginger. Add chicken and toss to coat. Marinate for at least 15 minutes at room temperature or up to 4 hours in the fridge.
2. In a small bowl, whisk together mayonnaise, sweet chili sauce, and lime juice until smooth. Set aside.
3. Heat oil in a large skillet or wok over medium-high heat. Add chicken, reserving marinade. Cook for 5–7 minutes, stirring occasionally, until chicken is cooked through and caramelized.
4. Add reserved marinade to skillet and simmer for 1–2 minutes until thick and glossy. Remove from heat.
5. Warm tortillas in the microwave for 20–30 seconds between damp paper towels or heat individually in a dry skillet until soft.
6. Lay a tortilla flat. Spread 1 tbsp creamy spread over the center. Layer with lettuce, cabbage, carrot, cucumber, then top with sweet chili chicken. Sprinkle with cilantro and green onions.
7. Fold sides inward, then roll up tightly from the bottom to form a burrito-style wrap. Slice in half for serving, if desired.
Notes
Equipment needed: Large skillet or wok, small and medium mixing bowls, whisk, sharp knife, and cutting board.
Wraps can be made ahead and stored wrapped tightly in foil or plastic wrap for packed lunches.
Customize with your favorite veggies or substitute with rotisserie chicken for a faster version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 480
- Sugar: 18g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg