
Quick, bright, and satisfying wraps filled with tender chicken tossed in sweet chili sauce and crisp garden vegetables for an easy weeknight meal.

This Sweet Chili Chicken wrap became my weekday hero the first week I tried to balance late meetings and hungry teenagers. I discovered the combination the day I pulled a rotisserie chicken from the fridge and looked for a fast, flavorful way to make lunches interesting. The result was so vibrant that the wraps went from a last minute solution to a requested repeat. Each bite marries sticky, sweet heat with crisp, cool vegetables for a satisfying contrast of textures.
I love how forgiving this preparation is. You can use grilled chicken you cooked the night before, shredded store bought rotisserie meat, or quickly pan sear raw breasts. The sweet chili sauce dresses the protein without weighing it down. When we serve these on a busy weeknight the kitchen fills with bright aromas and the kids comment on the crunchy cucumber and carrot. They are perfect for busy families, packed lunches, or casual gatherings where people want something hand held and flavorful.
From my experience these wraps travel well. I once packed a batch for a picnic and the combination of sauce and crisp vegetables held up nicely for a couple hours. My partner loved adding cilantro and a squeeze of lime for extra brightness and now that is our go to finishing touch.

My favorite part is how quickly flavors come together. On a rainy afternoon I swapped in mint and a few crushed peanuts from the pantry and the wraps instantly took on a fresh profile. Friends have called these a restaurant worthy easy meal because of the bright contrasts and fast assembly.
Store leftover sauced chicken in an airtight container in the refrigerator for up to three days. Keep vegetables in a separate container or a salad keeper to maintain crunch. If you need to store assembled wraps for travel wrap them tightly in parchment and foil and keep chilled, consuming within four to six hours for best quality. To reheat chicken place it in a skillet over medium heat for three to four minutes until warmed through avoid microwaving for long periods which can dry it out. If you plan to prep ahead keep avocado separate and add at serving time.
For a lighter version substitute grilled turkey or thinly sliced tofu for the chicken. Use Greek yogurt mixed with a touch of sweet chili sauce as a creamy alternative to straight sauce if you want a milder coating. Swap flour tortillas for whole wheat for extra fiber or gluten free wraps for dietary needs. If you prefer less sweetness use a sriracha based glaze with honey to balance heat and sugar. Remember to adjust salt levels when using store bought proteins which can be pre seasoned.

Serve these wraps with a simple side such as oven baked sweet potato fries or a crisp green salad. Add lime wedges for squeezing over the finished wrap which brightens flavors and cuts richness. For a party set up an assembly station with tortillas warmers and bowls of sauced chicken vegetables and extras so guests can customize. Garnish with chopped herbs and sesame seeds for a finished look. Pair with a light beer or iced tea for a casual meal.
These wraps are an example of fusion cooking combining Southeast Asian sweet chili flavors with a hand held Western wrap format. Sweet chili sauce originates in Thailand and gained popularity globally for its balance of sugar garlic and mild chili. Wrapping proteins and vegetables in flatbread is common across many cultures which is why this combination feels both familiar and internationally inspired. It is a practical adaptation that celebrates bold sauce with fresh produce.
In summer use peak produce like thinly sliced summer tomatoes and ripe avocado plus fresh basil. In colder months swap cucumber for quick pickled cucumbers and add roasted bell peppers to bring warmth. For holiday gatherings add roasted squash and a drizzle of spiced honey to echo seasonal flavors. Adjust the sauce to taste with more citrus or a dash of soy for winter comfort.
For weekly meal prep keep components separate. Cook and slice chicken then toss with sauce and refrigerate in a sealed container. Chop vegetables and store in produce keepers to maintain crunch. Warm tortillas just before serving and assemble within a few hours. Portion into lunch containers with sauce on the side and add avocado at the last minute to avoid browning. This approach saves time and keeps each element tasting its best.
These wraps have become a reliable go to in my household for quick dinners lunches and casual gatherings. I encourage you to make the fillings your own and share with friends because a simple wrap can become a memorable meal when made with care.
Slice the chicken against the grain for the most tender bite.
Warm tortillas briefly before assembling to prevent tearing when rolling.
Keep sauced chicken and vegetables separate if you plan to store for later to avoid soggy wraps.
Use a mandoline or vegetable peeler to create even carrot strips for consistent texture.
Add a squeeze of lime right before serving to lift flavors.
This nourishing sweet chili chicken wraps recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice โ it is perfect for breakfast or as a wholesome snack any time.
Yes you can use leftover rotisserie chicken or quickly pan sear raw breasts. If using raw cook to an internal temperature of 165 degrees Fahrenheit.
Yes choose corn or gluten free wraps and be cautious with condiments that may contain gluten.
This Sweet Chili Chicken Wraps recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Season breasts lightly with salt and pepper. Heat a skillet with one tablespoon olive oil over medium high heat. Cook until golden and internal temperature reaches 165 degrees Fahrenheit about 6 to 8 minutes per side. Rest five minutes then slice thin against the grain.
Place sliced or shredded chicken in a bowl and add half a cup sweet chili sauce. Toss gently until evenly coated. Do not over mix to preserve texture.
Slice cucumber and bell pepper into thin strips and julienne the carrot. Shred lettuce and pat dry so the wrap does not get soggy.
Heat tortillas in a dry skillet for about 20 to 30 seconds per side until pliable or microwave each for 10 to 15 seconds wrapped in a damp paper towel.
Layer shredded lettuce on the warmed tortilla add a portion of sauced chicken then top with cucumber bell pepper carrot and optional extras. Fold sides in and roll tightly then cut in half diagonally and serve.
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