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Sweet Chili Chicken Wraps

Crisp, vibrant wraps filled with sticky sweet chili chicken, crunchy slaw, and fresh herbs. Ready in under 30 minutes, these handhelds balance sweet, spicy, and tangy flavors for an irresistible quick meal.

Chef Lina Moreno - Head Chef
By Chef Lina Moreno
4.8 (142 reviews)
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Delicious Sweet Chili Chicken Wraps - homemade Thai-inspired comfort food recipe
Sweet Chili Chicken Wraps - Ready to enjoy

These sweet chili chicken wraps are a weeknight game changer: juicy chicken pieces tossed in a glossy sweet chili glaze, layered with a crunchy cabbage-carrot slaw, cool cucumber, and bright cilantro, all folded inside soft tortillas. They combine sweet, spicy, tangy, and herbaceous notes for balanced flavor and texture. Prep is quick and forgiving — cook the chicken while shredding vegetables, then assemble warm or wrap and chill for lunches. Perfect for busy families, casual gatherings, or meal-prep days when you want a satisfying handheld that feels special without fuss.

Why I Love This Recipe

What makes these wraps unforgettable is the contrast between the sticky sweet chili chicken and the crisp, cool slaw. The sauce caramelizes on the chicken, delivering glossy, slightly charred edges that give each bite sweet heat. Fresh cucumber and cilantro cut through the richness, while lime brightens the whole wrap. They're adaptable: swap tortillas for lettuce cups for a lighter version, use store-bought sweet chili sauce or make your own, and scale easily for a crowd. Quick to assemble and visually vibrant, these wraps satisfy cravings for takeout flavors with homemade simplicity and control over spice and salt.

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

Cast-iron skillet

Ideal for high, even heat to sear the chicken and get a caramelized glaze without sticking

Mixing bowls

For tossing the slaw and combining sauce ingredients efficiently and keeping components separate

Sharp chef's knife

Speeds prep and ensures thin, even vegetable slices for texture and quick chewing

Tongs

Helpful for turning chicken pieces in the pan and for precise assembly without crushing fillings

Perfect Pairings

Jasmine rice

A mild, fragrant rice helps soak up any extra sauce and makes the meal more filling without overpowering flavors

Thai cucumber salad

Lightly pickled cucumbers add acidity and crunch that cut through the sweet glaze beautifully

Cold beer or light Riesling

Slightly sweet white wine or a crisp lager balances the chili heat and refreshes the palate

Mango salsa

Fresh mango adds tropical sweetness and bright acidity which complements the chili and cilantro notes

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

Pro Tips

  • Pat chicken dry before marinating so it browns better and the sauce sticks rather than steaming.
  • Cut vegetables into thin, even pieces for the best textural contrast and easier rolling of the wraps.
  • Control heat by tasting sauce; add sriracha or fresh chilies incrementally to reach desired spice level.
  • Toast tortillas just a touch to add flavor and prevent splitting when rolling tightly for eating on the go.

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Sweet Chili Chicken Wraps

Tender chicken glazed in sweet chili sauce, wrapped with shredded cabbage, carrots, cucumber, and cilantro for bright texture contrasts. Fast, colorful, and family-friendly — ideal for weeknight dinners, lunches, or meal-prep lunches with bold Asian-inspired flavors.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Category: Dinners
Servings: 4 yield
Difficulty: Easy
Cuisine: Thai-inspired

Ingredients

💡 Click on ingredients to check them off!

  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/3 cup sweet chili sauce (store-bought or homemade)
  • 2 tbsp soy sauce (use low-sodium if preferred)
  • 1 tbsp vegetable oil
  • 2 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1 small cucumber, julienned
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 4 large flour tortillas (10-inch) or wraps
  • 1 lime, cut into wedges for serving
  • Optional: 2 tbsp mayonnaise or Greek yogurt for a creamy slaw dressing
  • Optional: 1 tsp sriracha for extra heat mixed into the sauce

Instructions

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  1. 1
    Prepare the slaw
    In a medium bowl combine shredded cabbage, carrots, julienned cucumber, and chopped cilantro. Toss with a squeeze of lime and optional mayonnaise or Greek yogurt for a lightly dressed crunchy base. Chill while you cook the chicken.
  2. 2
    Marinate the chicken
    In a bowl mix sweet chili sauce, soy sauce, and sriracha if using. Add chicken pieces and toss to coat evenly. Let sit 5-10 minutes for flavors to penetrate while the skillet heats up.
  3. 3
    Sear the chicken
    Heat vegetable oil in a hot cast-iron or nonstick skillet over medium-high heat. Add chicken in a single layer, leaving space between pieces. Sear without moving until golden, then flip to brown the other side, about 3-4 minutes per side.
  4. 4
    Glaze and finish
    Reduce heat to medium-low and spoon remaining sauce over the chicken. Cook, stirring occasionally, until the sauce thickens and becomes glossy, about 2-4 minutes. Watch closely to prevent burning and achieve caramelized edges.
  5. 5
    Warm the tortillas
    Briefly warm tortillas in a dry skillet or microwave for 10-15 seconds to make them pliable. This prevents cracking and makes wrapping easier, and adds a subtle toasty flavor.
  6. 6
    Assemble the wraps
    Place a warm tortilla on a work surface, add a generous scoop of slaw, top with glazed chicken, squeeze lime, and finish with extra cilantro. Fold the sides and roll tightly. Serve immediately with lime wedges and extra sweet chili sauce if desired.

Nutrition Facts (Per Serving)

Calories 420
Total Fat 14.5g
Carbohydrates 42.2g
Protein 28.7g

Chef's Notes

  • Use chicken thighs for juicier results; breast works but may dry out. Cut pieces evenly to ensure consistent cooking and caramelization.
  • Make-ahead tip: Keep slaw and chicken separate in the refrigerator up to 24 hours; assemble just before serving to maintain crunch.
  • For gluten-free option: swap soy sauce for tamari and use gluten-free tortillas or lettuce wraps to keep flavors intact.
  • If sweet chili sauce is very thin, simmer briefly to reduce and thicken so it clings to the chicken and avoids soggy wraps.
  • Leftovers store well for 2 days; reheat chicken gently in a skillet and assemble fresh to preserve slaw texture.

Frequently Asked Questions

Yes — chicken breast works fine but can dry out faster. Slice into even, bite-sized pieces and watch cooking time closely: sear until just cooked through and finish with the glaze to keep the meat moist.

Simmer the sweet chili sauce in a small saucepan over medium heat until it reduces by a quarter and becomes glossy. Alternatively, mix 1/2 teaspoon cornstarch with cold water and whisk into the simmering sauce to thicken quickly.

Yes — store chicken and slaw separately for up to 24 hours. Reheat chicken gently and assemble just before eating to keep the slaw crisp. Bring extra sauce in a small container to refresh flavors.

Use large lettuce leaves for a low-carb option, gluten-free tortillas, or collard greens. Warm and soften sturdier greens first in hot water or briefly in a skillet to make rolling easier and avoid tearing.