Save The first time I made these wraps, I'd accidentally grabbed sweet chili sauce instead of sriracha at the grocery store. Sometimes the best mistakes happen in the Asian aisle. That sticky, sweet glaze transformed ordinary chicken into something I couldn't stop eating, and now it's become my go-to when I want dinner to feel special without actually being difficult.
My sister visiting from out of town caught me assembling these on the counter. She stood there watching, then immediately asked for the recipe before even taking a bite. Now every time she comes over, these wraps are on the menu request list without fail.
Ingredients
- Chicken breasts: Boneless and skinless works best here, but pound them slightly to even thickness so they cook evenly and stay tender
- Sweet chili sauce: This is the star ingredient so don't skip it, though you can add red pepper flakes if you want more heat
- Soy sauce: Adds that necessary savory depth to balance the sweetness of the chili sauce
- Olive oil: Helps the chicken develop a nice golden sear in the skillet
- Garlic powder and ginger: Dried spices work perfectly in the marinade, but fresh ginger would be lovely too if you have it
- Flour tortillas: Large wraps hold everything together better, and warming them makes them more pliable for rolling
- Shredded lettuce, carrots, and cucumbers: The crunch factor is non-negotiable, so prep these while the chicken marinates
- Fresh cilantro: Even if you think you hate cilantro, try it here because it brightens everything
- Lime wedges: A squeeze of fresh acidity right before eating makes all the flavors pop
Instructions
- Season and prepare the chicken:
- Pat the chicken dry with paper towels, then season it generously with garlic powder, ground ginger, salt, and pepper on all sides.
- Create the sweet chili marinade:
- Whisk together the sweet chili sauce and soy sauce in a small bowl, then pour half over the chicken while saving the rest for later.
- Let the flavors meld:
- Cover the bowl and refrigerate for at least 30 minutes, though an hour gives you even more flavor penetration.
- Sear the chicken to perfection:
- Heat olive oil in a large skillet over medium heat, add the marinated chicken, and cook for 6 to 7 minutes per side until golden and cooked through.
- Rest before slicing:
- Let the chicken rest on a cutting board for 5 minutes so the juices redistribute, then slice into thin strips against the grain.
- Warm your tortillas:
- Heat each tortilla in a dry skillet for about 30 seconds per side or wrap them in damp paper towels and microwave for 20 seconds.
- Build your wrap:
- Lay a warm tortilla flat and layer with lettuce, chicken strips, carrots, cucumbers, and cilantro if you're using it.
- Finish with sauce:
- Drizzle that reserved sweet chili sauce over the fillings, then fold in the sides and roll tightly from the bottom.
- Serve it up:
- Slice each wrap diagonally and serve immediately with lime wedges on the side for squeezing.
Save These wraps have saved me on countless busy weeknights when I wanted something that tasted like takeout but was actually homemade. There's something satisfying about wrapping up all those fresh ingredients in a neat little package.
Making It Your Own
The beauty of these wraps is how adaptable they are to whatever you have in the fridge. I've added avocado when I had some that needed using, and sliced bell peppers work beautifully if you're out of cucumbers. The sweet and spicy chicken carries whatever vegetables you throw at it.
Meal Prep Magic
When I'm planning ahead for busy weeks, I cook the chicken and slice it, then keep all the components separate in containers. The wraps actually taste better this way because nothing gets soggy, and you can assemble a fresh wrap in minutes when hunger strikes.
Perfect Pairings
A light Asian-style slaw on the side makes these feel like a complete meal, though sometimes I'm perfectly happy with just some potato chips for crunch. If you're feeding a crowd, consider setting up a wrap bar and letting everyone build their own.
- Add extra protein with edamame on the side
- Pair with a crisp cold beer or iced tea
- Keep extra napkins nearby because wraps can get messy
Save Hope these wraps bring as many easy, delicious dinners to your table as they have to mine.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes in the refrigerator to allow the sweet chili and soy sauce flavors to penetrate the meat. For even better results, you can marinate for up to 2 hours.
- → Can I make these wraps ahead of time?
Yes, you can prepare the components separately in advance. Store the cooked chicken, vegetables, and sauce in separate containers and assemble the wraps just before eating to keep the tortillas from becoming soggy.
- → What can I use instead of flour tortillas?
You can substitute with large lettuce leaves for a low-carb option, whole wheat tortillas for added fiber, or gluten-free tortillas if needed. Rice paper wrappers also work well for a fresh spring roll style.
- → How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (75°C). The exterior should be golden brown, and the meat should feel firm to the touch rather than squishy. Cutting into the thickest part should reveal opaque, cooked meat throughout.
- → Can I adjust the spice level?
Absolutely. Add red pepper flakes to the sweet chili sauce for extra heat, or use a milder sweet chili sauce for less spice. You can also add sliced jalapeños or sriracha when assembling the wraps for a spicy kick.