There’s something undeniably satisfying about a wrap that checks all the boxes—sweet, savory, tangy, crunchy, creamy… you get the idea. That’s exactly what you get with these Sweet Chili Chicken Wraps. They’re quick to throw together, loaded with bold flavor, and perfect for busy weeknights or laid-back lunches.

I first made these wraps during one of those “what do I even make for dinner” nights. You know the kind—where you’ve got a few leftovers and a craving for something different. I had some cooked chicken in the fridge, a half-used bottle of sweet chili sauce, and some veggies that needed using. A few minutes later, these wraps were born—and they’ve been on repeat ever since.

They’ve got a perfect balance of textures and flavors: the heat and sweetness from the sauce, crisp vegetables for crunch, and a creamy spicy drizzle to tie it all together. And the best part? You can make them in under 20 minutes.

Let’s get into how easy these Sweet Chili Chicken Wraps are to make!

Ingredients You’ll Need

2 cups cooked chicken breast, shredded or sliced
½ cup sweet chili sauce
1 tablespoon soy sauce
1 teaspoon lime juice
4 large flour tortillas
1 cup shredded lettuce
½ cup shredded carrots
½ cup sliced cucumber
¼ cup red bell pepper, thinly sliced
¼ cup mayonnaise or Greek yogurt
1 teaspoon sriracha (optional, for a little kick)

STEP 1: Make the Sweet Chili Chicken

In a medium skillet over medium heat, add your cooked chicken, sweet chili sauce, soy sauce, and lime juice. Stir it all together until the chicken is fully coated and the sauce is bubbling slightly. This only takes about 3 to 4 minutes, just enough to warm everything through and let the flavors meld.

This step is where the magic happens. The sweet chili sauce gets sticky and clings to the chicken perfectly, with the soy sauce adding a salty depth and the lime juice giving a zippy finish. If you’re using rotisserie or grilled chicken, this is the perfect way to breathe new life into leftovers.

Once the chicken is nicely coated and warm, remove the skillet from the heat and set it aside while you prep the rest of your ingredients.

STEP 2: Whip Up the Sauce

In a small bowl, mix together the mayonnaise (or Greek yogurt) with the sriracha, if using. This creamy, spicy sauce is the secret to pulling everything together—it cuts through the sweetness of the chili glaze and adds a cool, velvety finish to the wrap.

Feel free to adjust the sriracha to your heat preference. Want it mild? Just a dab. Like a bit of a kick? Go for the full teaspoon or even more.

STEP 3: Prep the Veggies

You don’t need anything fancy here—just crisp, fresh vegetables that give the wrap some crunch and contrast. Shredded lettuce, carrots, cucumber slices, and thin red bell pepper strips work beautifully, but you can definitely play around with what you’ve got in the fridge. Snap peas, cabbage, or even avocado would be great additions.

Make sure everything is sliced thinly so it wraps up easily and gives a nice bite in each mouthful.

Now that we’ve got our sweet chili chicken cooked, our sauce ready, and our veggies prepped—it’s time to bring it all together. This is the part where the wraps go from simple ingredients to a crave-worthy meal you’ll want to make again and again.

These wraps are incredibly customizable, too. I’ve tried them with different proteins, added crunchy toppings, and even swapped out the tortillas for lettuce cups on lighter days. You really can’t go wrong once you’ve got the basic flavors dialed in.

Let’s get into assembling and serving these delicious wraps.

STEP 4: Build the Wraps

Lay your flour tortillas flat on a clean surface or cutting board. If your tortillas have been sitting in the fridge, warm them up for about 10–15 seconds in the microwave so they’re easier to roll without tearing.

Now, spread a thin layer of the spicy mayo (or yogurt) sauce down the center of each tortilla. You don’t need a lot here—just enough to give each bite a little creamy contrast. This will also act like a glue to help hold everything together.

Next, layer your veggies—start with the shredded lettuce, then add carrots, cucumber, and red bell pepper slices. Distribute the vegetables evenly so every bite has that nice crunch and freshness.

Spoon the sweet chili chicken over the top of the veggies. Be generous, but don’t overfill—otherwise, wrapping them up will get a little messy.

STEP 5: Wrap It Up

To wrap: fold in the sides of the tortilla, then roll it tightly from the bottom up, like you would a burrito. If you’re serving right away, you can slice them in half diagonally for a pretty presentation.

If you’re making these ahead of time, wrap them in parchment paper or foil to keep everything secure and easy to grab-and-go. These wraps hold up well in the fridge for a day or two, which makes them a great option for meal prep or packed lunches.

Tips for the Best Sweet Chili Chicken Wraps

Use rotisserie chicken for convenience. If you’re short on time, a store-bought rotisserie chicken works beautifully. Just shred it and warm it with the sauce as described.
Try grilled chicken for added flavor. If you’re grilling anyway, season some chicken breasts with salt and pepper, toss them on the grill, and then slice for your wraps. The slightly charred edges are a tasty bonus.
Make it extra crunchy. Toss in a handful of chopped peanuts or crispy wonton strips just before wrapping. The contrast of crunch with the saucy chicken is next-level good.
Lighten it up. Swap the flour tortillas for whole wheat or even large lettuce leaves. Greek yogurt is a great lower-calorie alternative to mayo and still gives you that creamy finish.
Make it vegetarian. Sub out the chicken for crispy tofu or even sautéed mushrooms. The sweet chili glaze pairs beautifully with a variety of proteins.

Serving Ideas

These wraps are filling enough to stand on their own, but if you’re making them for dinner or a casual gathering, try pairing them with:

A light cucumber salad or Asian slaw
Sesame noodles or rice paper rolls
A cold fruit salad for something refreshing

They’re also a great addition to a party spread—cut them into halves or thirds and arrange on a platter for a colorful, flavor-packed appetizer.

Before you head off to make these mouthwatering Sweet Chili Chicken Wraps, let’s take a minute to answer some of the most common questions I’ve gotten about this recipe. Whether you’re prepping for a quick lunch or planning a weeknight dinner the whole family will enjoy, these tips will help make the process even smoother.

Frequently Asked Questions

1. Can I make these wraps ahead of time?

Yes! These wraps are great for meal prep. Just be sure to store them tightly wrapped in foil or parchment paper and keep them in the fridge. For best texture, eat within 1-2 days. If you’re making them more than a day ahead, consider storing the components separately and assembling just before eating to keep the veggies crisp.

2. What kind of sweet chili sauce should I use?

Any store-bought sweet chili sauce will work just fine. I usually go with the classic Thai-style sauce from the international aisle at the grocery store. If you like a bit more heat, look for a spicier version or add extra sriracha to the sauce mixture.

3. How do I keep the wrap from falling apart?

The key is not to overfill the tortilla. Also, warming your tortillas briefly in the microwave makes them more flexible and easier to roll tightly. Wrapping them in parchment paper or foil can also help keep them together if you’re taking them on the go.

4. Can I freeze these wraps?

I wouldn’t recommend freezing them once they’re fully assembled, especially with raw veggies inside. The textures just don’t hold up well after thawing. However, you can freeze the cooked sweet chili chicken portion and use it later for fresh wraps.

5. What can I substitute for chicken?

You can easily make these wraps vegetarian by using crispy tofu, chickpeas, or sautéed mushrooms. Shrimp is another tasty alternative if you want to stick with a protein that pairs well with sweet chili sauce.

6. Are these wraps spicy?

The wraps themselves are more sweet and tangy than spicy. The heat level depends on your sweet chili sauce and whether you add the optional sriracha to the mayo. If you’re serving these to kids or spice-sensitive eaters, you can skip the sriracha altogether.

7. What other veggies work well in this recipe?

Feel free to swap in or add other veggies like purple cabbage, snap peas, bean sprouts, or avocado. The goal is to get that mix of crunch and freshness, so use what you’ve got on hand.

Final Thoughts

These Sweet Chili Chicken Wraps are one of those recipes that checks all the right boxes—quick, easy, satisfying, and seriously flavorful. They come together in less than 30 minutes and are packed with vibrant colors and textures, making them just as fun to eat as they are to make.

Whether you’re prepping a week’s worth of lunches or whipping up a simple dinner with leftovers, this is a recipe that’s easy to customize and hard to mess up. And let’s be honest, we could all use more of those in our back pockets.

If you give this recipe a try, I’d love to hear how it turns out for you! Leave a comment with your favorite add-ins, or let me know if you made any swaps. These wraps are all about flexibility and flavor—and once you try them, they just might become a regular in your rotation.

Sweet Chili Chicken Wraps