Sweet Chili Chicken Wraps (Printable)

Tender chicken in zesty sweet chili sauce wrapped with crisp vegetables and fresh herbs in warm tortillas.

# What You'll Need:

→ Chicken & Marinade

01 - 1 lb boneless, skinless chicken breasts
02 - 1/2 cup sweet chili sauce
03 - 1 tbsp soy sauce
04 - 1 tbsp olive oil
05 - 1 tsp garlic powder
06 - 1 tsp ground ginger
07 - Salt and pepper, to taste

→ Wrap & Fillings

08 - 4 large flour tortillas
09 - 1 cup shredded lettuce
10 - 1 cup shredded carrots
11 - 1 cup diced cucumbers
12 - 1/4 cup chopped fresh cilantro
13 - Lime wedges, for serving

# Method:

01 - Place chicken breasts in a bowl. Season evenly with garlic powder, ground ginger, salt, and pepper, tossing to coat thoroughly.
02 - Whisk together sweet chili sauce and soy sauce in a separate bowl. Pour half over the chicken, reserving the remainder for serving. Cover and refrigerate for at least 30 minutes.
03 - Heat olive oil in a large skillet over medium heat. Add marinated chicken and cook for 6–7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
04 - Transfer chicken to a cutting board and let rest for 5 minutes to retain juices. Slice into thin strips against the grain.
05 - Heat tortillas in a dry skillet for 30 seconds per side or microwave until warm and pliable.
06 - Layer each tortilla with shredded lettuce, sliced chicken, shredded carrots, diced cucumbers, and fresh cilantro. Drizzle with reserved sweet chili sauce.
07 - Fold in both sides of the tortilla, then roll tightly from bottom to top. Slice diagonally in half and serve immediately with lime wedges.

# Expert Pointers:

01 -
  • The sweet chili sauce creates this gorgeous sticky glaze that coats every bite of chicken perfectly.
  • These wraps come together in under an hour but taste like something from a restaurant.
02 -
  • Don't skip the resting step after cooking the chicken or all those juices will end up on your cutting board instead of in your wrap.
  • Warm your tortillas properly, I've cracked so many trying to roll cold ones.
03 -
  • Grate the carrots on the large holes of your box grater, not the fine ones, so you get texture in every bite.
  • If the sweet chili sauce seems too thick, thin it with a teaspoon of warm water before marinating.
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