Sweet Chili Chicken Wraps: Easy 20-Minute Lunch or Dinner — sweet chili chicken recipe

I fell in love with Sweet Chili Chicken Wraps the first time I needed something fast, flavorful, and forgiving on a cramped weeknight. I was coming home from work, hungry, and not in the mood for a complicated recipe. I opened the fridge, found a few basic ingredients, and within twenty minutes had a sticky-sweet, slightly tangy chicken filling wrapped in warm tortillas — comfort food that felt a little like a celebration. These wraps are my go-to when I want restaurant-style flavor at home without the fuss.

Sweet chili sauce — commonly associated with Thai cuisine and brands like Mae Ploy — brings a perfect balance of heat and sweetness to these wraps. The sauce’s roots trace back to Southeast Asian dipping sauces and have become a pantry staple worldwide, especially for quick dishes that marry sweet, spicy, and umami notes. This recipe blends those flavors with crisp, fresh vegetables and a creamy lime-chili spread for an easy, crowd-pleasing meal.

Who is this recipe for?

• Busy parents, weeknight cooks, office lunch preppers, and anyone who loves big flavor with minimal time and effort.

Core ingredients overview:

• This dish combines tender chicken marinated in sweet chili sauce, soy, lime, garlic, and ginger, finished with a creamy mayo-or-yogurt sweet chili spread, crisp lettuce, crunchy cabbage, carrot, cucumber, cilantro, and green onions all wrapped in warm flour or spinach tortillas. It’s bright, sticky, and satisfying.

Tools & Ingredients

Tools

• Cutting board
• Chef’s knife
• Medium mixing bowl
• Small bowl
• Whisk or fork
• Measuring cups and spoons
• Large skillet or wok
• Spatula or tongs
• Microplane or grater (for ginger)
• Vegetable peeler (optional, for carrot)
• Plate or tray for resting cooked chicken
• Microwave or dry skillet (for warming tortillas)

Ingredients (with a short benefit for each)

• 1 lb boneless, skinless chicken breasts or thighs, cut into thin strips or small chunks — lean protein that cooks quickly and absorbs marinades well.
• 1/2 cup Sweet Chili Sauce (like Mae Ploy or Frank’s RedHot Sweet Chili) — adds sweet heat and glossy flavor to the chicken.
• 2 tablespoons low-sodium soy sauce (or tamari for gluten-free) — brings savory umami and balances the sweetness.
• 1 tablespoon fresh lime juice — brightens and lifts the flavors.
• 2 cloves garlic, minced — adds aromatic depth and savory punch.
• 1 teaspoon freshly grated ginger — provides a warm, zesty kick and aids digestion.
• 1 tablespoon olive oil or avocado oil — helps sear the chicken and prevent sticking.
• 1/3 cup mayonnaise or Greek yogurt (or a mix of both) — creates a creamy spread that keeps the wrap moist.
• 2 tablespoons Sweet Chili Sauce — used in the spread for extra chili-sweet flavor.
• 1 tablespoon fresh lime juice — for the spread; adds acidity and balance.
• 4 large (10-inch) flour tortillas or spinach wraps — the vessel for everything; soft and foldable.
• 2 cups shredded lettuce (Romaine, Iceberg, or Butter Lettuce) — crisp texture and freshness.
• 1 cup shredded red cabbage — crunch, color, and a dose of antioxidants.
• 1 large carrot, julienned or coarsely grated — sweet crunch and extra vitamin A.
• 1/2 English cucumber, cut into thin matchsticks — cool, hydrating crunch to balance the glaze.
• 1/4 cup fresh cilantro leaves, roughly chopped — bright herbal finish.
• 2 green onions, thinly sliced — mild onion flavor and color garnish.

Instructions

Now that you have your ingredients ready, let’s dive into the steps for making this delightful Sweet Chili Chicken Wrap. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

1. In a medium bowl, whisk together the 1/2 cup sweet chili sauce, soy sauce, 1 tablespoon fresh lime juice, minced garlic, and grated ginger.
2. Place the sliced chicken into the bowl and toss to coat thoroughly. For the best flavor, let it marinate for at least 15 minutes at room temperature, or up to 4 hours covered in the refrigerator.
3. While the chicken marinates, prepare the spread. In a small bowl, combine the mayonnaise (or yogurt), 2 tablespoons of sweet chili sauce, and 1 tablespoon of lime juice. Whisk until smooth. This spread is crucial for adding a creamy element and an extra layer of flavor that prevents the wrap from being dry.
4. Heat the tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the chicken, reserving the excess marinade in the bowl. Cook the chicken for 5–7 minutes, stirring occasionally, until it is cooked through and has a beautiful caramelized glaze.
5. Pour the reserved marinade into the skillet with the cooked chicken. Bring to a simmer and cook for 1–2 minutes, stirring constantly, until the sauce thickens and generously coats every piece of chicken. The glaze will become sticky and glossy. Remove from heat.
6. To make the tortillas pliable and prevent tearing, warm them for 20–30 seconds in the microwave between damp paper towels, or heat one by one in a dry skillet over medium heat until soft and warm.
7. Lay a warm tortilla flat on a clean surface. Spread a generous tablespoon of the creamy chili sauce evenly over the center of the tortilla, leaving a 2-inch border at the top and bottom.
8. Layer with shredded lettuce, red cabbage, carrot, and cucumber. Place a generous portion of the sweet chili chicken down the center, on top of the vegetables. Sprinkle with fresh cilantro and green onions.
9. To fold, first fold the left and right sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla upward, tucking the filling in as you go, until you have a secure, burrito-style wrap. For a neat presentation, slice it in half on a sharp diagonal.
10. Serve immediately while warm, or wrap tightly in foil for an easy on-the-go lunch.

FAQ

Q: Can I freeze this recipe?
A: You can freeze cooked sweet chili chicken (without the fresh veggies or tortillas) for up to 2 months in an airtight container. Thaw overnight in the fridge and reheat in a skillet. Assemble fresh wraps after reheating to keep the vegetables crisp.

Q: What can I use instead of sweet chili sauce?
A: If you don’t have sweet chili sauce, mix hoisin sauce with a touch of sriracha and honey to mimic sweet-heat, or combine apricot jam with a small amount of chili sauce for a sweeter version.

Q: Is there a gluten-free option?
A: Yes — use tamari or a gluten-free soy sauce, choose gluten-free tortillas or lettuce wraps, and verify your sweet chili sauce is gluten-free.

Q: Can I make this vegetarian?
A: Replace the chicken with firm tofu or tempeh, cut into strips and marinated the same way, then pan-sear until golden. The flavors work just as well.

Tips & Tricks

• Don’t over-marinate for more than 4 hours: the acid from the lime can start to change the texture of thinly sliced chicken if left too long.
• Keep the veggies dry and crisp: pat cucumber and lettuce dry to prevent soggy wraps.
• Use a hot pan to get good caramelization: a properly preheated skillet will create that sticky glossy glaze fast.
• Toast tortillas briefly for structure: warming them makes rolling easier and prevents tearing.

Conclusion

If you loved the bright, sticky flavors of this wrap, you might also enjoy trying similar quick meals like Sweet Thai Chicken Lettuce Cups – Easy 20-Minute Recipe for a low-carb option, or the hearty Easy Sweet Chili Chicken Bowls (Ready in 20 Minutes) when you want rice beneath that same sweet-chili goodness. For more chicken dinner inspiration, check out this category of chicken dishes: CHICKEN –

Enjoy your Sweet Chili Chicken Wraps — share one with a friend or save the recipe for busy nights!