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–+ servings
Sweet Chili Chicken Wraps

Sweet Chili Chicken Wraps: Flavor-Packed and Customizable Delight

Sweet Chili Chicken Wraps are a quick and customizable meal perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 1 hour
Servings: 4 wraps
Course: Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb boneless, skinless chicken breasts or thighs Substitute with rotisserie chicken for quicker prep.
  • 1/2 cup sweet chili sauce Opt for reduced-sugar varieties if watching sugar intake.
  • 2 tablespoons low-sodium soy sauce Use tamari for gluten-free.
  • 1 tablespoon fresh lime juice Substitute with lemon juice if needed.
  • 2 cloves garlic, minced Fresh garlic is ideal for maximum flavor.
  • 1 teaspoon fresh ginger, grated Ground ginger can be used as a backup.
For Cooking and Assembly
  • 1 tablespoon oil Either olive oil or avocado oil.
  • 1/3 cup mayonnaise or Greek yogurt Use either or a mix based on preference.
  • 2 tablespoons additional sweet chili sauce Ties the creamy spread together.
  • 4 large (10-inch) tortillas Choose gluten-free depending on dietary needs.
For the Fresh Veggies
  • 2 cups shredded lettuce Substitute with spinach or arugula for a twist.
  • 1 cup red cabbage, shredded Green cabbage can also work.
  • 1 large carrot, julienned or grated Consider using a pre-packaged slaw mix.
  • 1/2 English cucumber matchsticks Any cucumber variety will suffice.
  • 1/4 cup fresh cilantro leaves, chopped Skip if you're not a fan.
  • 2 green onions, sliced Interchange with regular onions if desired.

Equipment

  • mixing bowl
  • skillet
  • whisk
  • knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Prepare Chicken Marinade: Whisk together sweet chili sauce, soy sauce, lime juice, garlic, and ginger. Add chicken and marinate for at least 15 minutes.
  2. Make Creamy Spread: Combine mayonnaise or Greek yogurt with sweet chili sauce and lime juice in a bowl. Whisk until smooth.
  3. Cook Chicken: Heat oil in a skillet, add marinated chicken, and cook for 5-7 minutes until golden and cooked through.
  4. Glaze Chicken: In the same skillet, add reserved marinade, simmer for 3-5 minutes until sauce thickens.
  5. Warm Tortillas: Heat tortillas in a dry skillet for 10-15 seconds on each side until soft.
  6. Assemble Wraps: Spread creamy sauce on tortilla, top with veggies and glazed chicken.
  7. Fold and Roll: Tuck in edges and roll tightly. Slice in half if desired.

Nutrition

Serving: 1wrapCalories: 350kcalCarbohydrates: 32gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 600IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

For best results, warm tortillas before assembly and avoid overfilling to maintain structure.

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