Description
These Sweet Chili Chicken Wraps are a quick and flavorful meal packed with tender glazed chicken, crunchy vegetables, and a creamy chili-lime spread—all wrapped up in a warm tortilla. Perfect for a 20-minute lunch or dinner.
Ingredients
- For the Chicken & Marinade/Glaze:
- 1 lb boneless, skinless chicken breasts or thighs, cut into thin strips or small chunks
- 1/2 cup Sweet Chili Sauce (like Mae Ploy or Frank’s RedHot Sweet Chili)
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon olive oil or avocado oil
- For the Creamy Spread:
- 1/3 cup mayonnaise or Greek yogurt (or a mix of both)
- 2 tablespoons Sweet Chili Sauce
- 1 tablespoon fresh lime juice
- For the Wrap Assembly:
- 4 large (10-inch) flour tortillas or spinach wraps
- 2 cups shredded lettuce (Romaine, Iceberg, or Butter Lettuce)
- 1 cup shredded red cabbage
- 1 large carrot, julienned or coarsely grated
- 1/2 English cucumber, cut into thin matchsticks
- 1/4 cup fresh cilantro leaves, roughly chopped
- 2 green onions, thinly sliced
Instructions
1. In a medium bowl, whisk together the sweet chili sauce, soy sauce, lime juice, garlic, and ginger. Add chicken and toss to coat. Marinate for 15 minutes at room temp or up to 4 hours in the fridge.
2. In a small bowl, whisk together mayonnaise (or yogurt), sweet chili sauce, and lime juice until smooth. Set aside.
3. Heat oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and slightly caramelized.
4. Pour the reserved marinade into the skillet. Simmer for 1-2 minutes, stirring, until thick and sticky. Remove from heat.
5. Warm tortillas in the microwave (between damp paper towels) or in a dry skillet until soft and pliable.
6. Spread a generous tablespoon of the creamy sauce onto each tortilla. Layer with lettuce, cabbage, carrot, and cucumber. Add chicken, cilantro, and green onions.
7. Fold the sides in, then roll up tightly from the bottom to form a burrito-style wrap. Slice in half on the diagonal for serving.
Notes
Use a large skillet or wok for best sear and glaze.
A combination of mayo and Greek yogurt offers both creaminess and tang.
Make ahead: You can prep all components in advance and assemble wraps just before serving.
Optional: Add sliced avocado or crushed peanuts for extra richness and crunch.
Nutrition
- Serving Size: 1 wrap
- Calories: 480
- Sugar: 18g
- Sodium: 950mg
- Fat: 18g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g