This recipe started as a rapid weeknight rescue and quickly became a household favorite. I first assembled these Sweet Chili Chicken Wraps on a busy evening when rotisserie chicken and a jar of sweet chili sauce met a drawer full of tortillas. The result was unexpectedly fresh and satisfying. The chicken offers a savory base with tender texture while the sweet chili sauce brings sweet heat and glossy shine. Paired with crisp vegetables, the contrast in textures makes every bite lively and balanced.

I love these wraps because they are versatile. Use grilled chicken, leftover roasted pieces, or shredded rotisserie to save time. The vegetables stay crisp when prepped and chilled which preserves that pleasant crunch even after assembly. On our first try the family gathered around the counter to build their own wraps and the children loved squeezing lime over the filling. Simple, bright, and fast, this combination has become my go to for casual dinners, packed lunches, and picnic fare.

Ingredients

• Protein: Two cooked chicken breasts, about eight ounces each. Choose boneless skinless breasts from a reliable brand or use rotisserie chicken for speed. Grilled or baked breasts add smoky or roasted notes while shredded rotisserie gives the fastest assembly.
• Sauce: One half cup sweet chili sauce. Mae Ploy or Thai Kitchen are my recommendations for a balanced sweetness and gentle heat. If you prefer less sugar, mix half sweet chili sauce with half plain hot sauce or reduced sugar variety.
• Wraps and Greens: Four large tortillas, ten to twelve inch flour or whole wheat. Look for soft tortillas that state they are pliable on the package to avoid tearing when rolling.
• Lettuce: One cup shredded lettuce, iceberg or romaine. Iceberg gives more crunch while romaine adds a slight bitterness and extra leaf structure for wrapping.
• Vegetables: One cucumber thinly sliced, one bell pepper thinly sliced, and one carrot julienned. Keep the vegetables chilled until assembly to maximize crunch and color contrast.
• Optional: Shredded cheese to taste, one small avocado sliced, fresh herbs such as cilantro mint or basil, and lime wedges for squeezing which brighten the finished wrap.
• Pantry: One tablespoon olive oil for cooking raw chicken and salt and pepper to taste.

Instructions

Season and Cook Chicken Pat chicken dry and season lightly with salt and pepper. Heat one tablespoon olive oil in a skillet over medium high heat. Cook the breasts for five to seven minutes per side until a reliable instant read thermometer reads one hundred sixty five degrees Fahrenheit in the thickest part. Remove from heat and rest for five minutes before slicing to preserve juices. Slice Against the Grain Place the rested chicken on a cutting board and slice thinly against the grain into pieces about one eighth to one quarter inch thick. Cutting across the muscle fibers shortens them which improves tenderness and gives a more pleasant chew in the wrap. Toss with Sweet Chili Sauce Transfer the sliced chicken to a bowl and pour one half cup sweet chili sauce over it. Toss gently until evenly coated and let sit two to three minutes so the sauce adheres to the meat rather than sliding off during assembly. Prep Vegetables Thinly slice the cucumber and bell pepper and julienne the carrot. Shred the lettuce and keep all vegetables chilled until assembly to maintain maximum crunch and visual appeal. Warm Tortillas Warm the tortillas in a dry skillet for ten to fifteen seconds per side until pliable or wrap in a damp paper towel and microwave for ten to fifteen seconds. Warm tortillas roll and fold more easily without splitting. Assemble Wraps Layer about one quarter cup shredded lettuce near the center of each warm tortilla. Add a quarter of the sauced chicken followed by cucumber bell pepper and carrot. Top with optional shredded cheese avocado and fresh herbs and squeeze lime over the filling to taste. Roll and Serve Fold in the sides and roll tightly from one edge to the other. Cut each wrap in half on the diagonal for a classic presentation. Serve immediately or wrap in parchment for transport making sure to keep them upright to avoid spilling.

Storage Tips

Store leftover chicken and vegetables separately in airtight containers. Cooked chicken keeps for three to four days in the refrigerator and can be frozen for up to three months. Tortillas remain pliable if kept in their original package or wrapped in foil in the fridge for several days and in the freezer for longer storage. When reheating chicken, use a skillet over medium heat or a short burst in the microwave until warmed through. Reassemble just before serving to maintain crisp textures and avoid watery wraps.

Ingredient Substitutions

Use shredded rotisserie chicken to save time without sacrificing flavor. Swap the sweet chili sauce for a mixture of two tablespoons honey and one tablespoon sriracha for a different sweet heat profile. Substitute romaine for iceberg if you want more structure or use butter lettuce leaves to make the dish low carb and grain free. For a vegetarian version replace chicken with pan seared tofu or tempeh tossed in the same sauce and increase the cilantro for aromatic lift.

Serving Suggestions

Serve the wraps with a simple green salad or a side of jasmine rice for a more complete meal. Offer lime wedges and extra sweet chili sauce at the table for guests who want additional brightness or heat. Garnish with extra herbs and a sprinkle of toasted sesame seeds for visual contrast. For gatherings arrange a build your own station with bowls of chicken vegetables sauces and toppings so everyone customizes their wrap.

Cultural Background

While these wraps are not an authentic regional dish they borrow elements from Southeast Asian flavors. Sweet chili sauce is a Thai condiment known for balancing sugar vinegar and red chili. Pairing that sauce with grilled protein and fresh herbs reflects modern fusion cooking where global pantry items are reimagined in handheld forms. The concept of rolling savory fillings in flatbreads is universal which makes this adaptation both familiar and exciting.

Seasonal Adaptations

In summer emphasize ripe avocado and fresh herbs such as basil and mint for brightness. In cooler months roast the bell pepper and cucumber and warm the vegetables slightly before assembly to retain comfort. For holiday gatherings add roasted corn black beans and a squeeze of lime to make the wraps heartier and more seasonal.

Meal Prep Tips

Cook a double batch of chicken and refrigerate half for use in salads and bowls later in the week. Chop vegetables in advance and store in shallow airtight containers to keep them crisp. Portion fillings into reusable containers and pack tortillas separately so lunches assemble quickly in the morning. Use parchment to wrap assembled halves which helps keep them together and makes transport easy.

These Sweet Chili Chicken Wraps are a dependable solution for many mealtime needs. They are fast flexible and full of texture which keeps them at the top of my rotation. I hope you try them and make small adjustments that reflect your pantry and palate.