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Sweet Chili Chicken Wraps

A vibrant, sticky-sweet chicken wrap filled with crunchy slaw, fresh herbs, and a punchy sweet chili sauce. Fast to assemble and irresistibly saucy, it’s a weeknight favorite everyone will request again.

Chef Maya Lin - Head Chef
By Chef Maya Lin
4.7 (132 reviews)
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Delicious Sweet Chili Chicken Wraps - homemade Thai comfort food recipe
Sweet Chili Chicken Wraps - Ready to enjoy

If you love bold flavor with minimal fuss, these Sweet Chili Chicken Wraps deliver exactly that. Tender chicken coated in a sticky, bright chili glaze meets a crunchy cabbage-carrot slaw and cool cucumber ribbons, all wrapped in soft tortillas. Bright lime and cilantro finish each bite for contrast and freshness. They’re fast to make, portable, and endlessly adaptable — perfect for weeknight dinners, quick lunches, or casual gatherings where everyone wants something delicious and fuss-free.

Why I Love This Recipe

This recipe stands out because it balances sticky, sweet, tangy and crunchy textures all in one handheld bite. The sweet chili sauce caramelizes on the chicken, creating glossy pockets of flavor that contrast beautifully with a crisp, slightly acidic slaw. It’s a great weekday solution — fast to prepare, forgiving with ingredients, and easy to scale for meal prep. Make the sauce a little ahead and you’ll have assembly-ready components for lunches, picnic boxes, or a make-ahead dinner that still tastes freshly tossed.

Step-by-step preparation of Sweet Chili Chicken Wraps showing ingredients and initial cooking steps
Preparing the ingredients
Cooking process for Sweet Chili Chicken Wraps showing technique and proper timing
During the cooking process

What You Need From Your Kitchen

Nonstick Skillet

For searing and caramelizing the chicken quickly without sticking, producing glossy sauce-coated pieces

Mixing Bowl

To toss the slaw and sauce together, ensuring an even, crisp dressing coverage

Sharp Knife

For precise slicing of chicken, cucumber and herbs, keeping texture consistent

Tongs

Helpful for turning and coating chicken in the skillet, ensuring even caramelization and easy handling

Perfect Pairings

Jasmine Rice

A light bed of steamed jasmine rice soaks up extra sweet chili sauce and makes the meal more substantial

Crunchy Edamame Salad

Adds pop of protein and contrasting texture for a balanced plate

Citrus Iced Tea

Bright, slightly sweet iced tea complements the spicy-sweet glaze and refreshes the palate

Mango Salsa

Fresh mango and lime salsa adds tropical sweetness and a cooling counterpoint

Perfectly cooked Sweet Chili Chicken Wraps served and ready to eat - final result
The perfect finished result

Pro Tips

  • Pat chicken dry before marinating for better browning and to help the glaze adhere during cooking.
  • Shred cabbage by slicing thinly with a sharp knife or mandoline to keep the slaw delicate and easy to bite through.
  • Heat tortillas over a flame or in a dry skillet for a few seconds to add subtle char and pliability.
  • If sauce thickens too much, add a teaspoon of water to loosen it, then toss quickly to coat chicken evenly.

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Sweet Chili Chicken Wraps

These sweet chili chicken wraps combine caramelized chili-glazed chicken, crisp cabbage-carrot slaw, cucumber ribbons, and lime for brightness. Ready in around 25 minutes, they’re ideal for quick meals, packed lunches, or casual entertaining.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Category: Main
Servings: 4 yields
Difficulty: Easy
Cuisine: Thai

Ingredients

💡 Click on ingredients to check them off!

  • 1 1/2 pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 1/2 cup sweet chili sauce (store-bought or homemade)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 small cucumber, julienned or thinly sliced
  • 4 large flour tortillas (8-inch) or flatbreads
  • 1/4 cup fresh cilantro leaves and lime wedges for serving

Instructions

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  1. 1
    Marinate Chicken
    Combine 3 tablespoons sweet chili sauce, soy sauce, and honey in a bowl. Toss chicken pieces to coat and let rest 10 minutes. Short marination lets flavors penetrate without extra time for busy nights.
  2. 2
    Make the Slaw
    In a mixing bowl, toss shredded cabbage, carrots, cucumber, 1 tablespoon rice vinegar, a pinch of salt, and a tablespoon of oil. Chill briefly to keep slaw crisp and tangy while you cook the chicken.
  3. 3
    Sear the Chicken
    Heat a nonstick skillet over medium-high heat with a tablespoon of oil. Add chicken in a single layer, searing until golden and cooked through, about 4–5 minutes. Don’t overcrowd the pan to ensure caramelization.
  4. 4
    Glaze the Chicken
    Reduce heat to medium-low and spoon remaining sweet chili sauce into the pan, tossing to coat each piece. Cook 1–2 minutes until the sauce slightly thickens and clings to the chicken without burning.
  5. 5
    Warm Tortillas
    Wrap tortillas in foil or microwave briefly until pliable. Warming prevents cracking during rolling and enhances mouthfeel. Keep them covered to stay soft until assembly.
  6. 6
    Assemble Wraps
    Lay a warm tortilla flat, place a handful of slaw, cucumber ribbons, then a portion of glazed chicken. Add cilantro leaves and a squeeze of lime. Fold sides in, then roll tightly to enclose contents.
  7. 7
    Serve and Garnish
    Slice each wrap in half on a bias and garnish with extra cilantro and lime wedges. Offer extra sweet chili sauce for dipping. Serve immediately to preserve the contrast between warm chicken and cool slaw.

Nutrition Facts (Per Serving)

Calories 430
Total Fat 18.5g
Carbohydrates 36.0g
Protein 32.0g

Chef's Notes

  • Use chicken thighs for juiciness; substitute boneless chicken breast if preferred but reduce cooking time slightly to avoid drying out.
  • Make-ahead option: Prepare the sweet chili glaze separately and store chicken and slaw in fridge; assemble just before serving.
  • For gluten-free wraps, substitute corn or gluten-free tortillas and use tamari instead of soy sauce for a safe swap.
  • Adjust heat level by choosing a milder or hotter sweet chili sauce, or add sliced fresh chiles to the slaw for extra kick.
  • Leftovers store well in the fridge for up to two days; keep components separate and assemble before eating to maintain crisp slaw.

Frequently Asked Questions

Yes. Use boneless skinless chicken breast cut into similar-sized pieces. Reduce pan time slightly and watch carefully to avoid overcooking. Marinate briefly and finish with the same sweet chili glaze for sticky flavor.

Simmer equal parts sugar and water with minced garlic, chili flakes, a splash of rice vinegar, and cornstarch slurry until glossy. Adjust heat and sweetness to taste, then cool. It stores in the fridge for a week.

Yes, but for best texture pack the slaw and chicken separately. Store tortillas wrapped in a towel and assemble just before serving to keep slaw crisp and tortillas from becoming soggy.

Replace chicken with crispy tofu or tempeh cubes, pan-fried until brown and glazed with sweet chili sauce. Use the same slaw and assembly method for a satisfying meatless version.

Use a low-sodium soy sauce or tamari and choose a reduced-sodium sweet chili sauce or make your own with less soy. Increase lime and fresh herbs for flavor without extra salt.