Looking for a quick lunch or light dinner that’s bursting with flavor and doesn’t require an hour in the kitchen? These Sweet Chili Chicken Wraps are exactly what you need. They’re warm, a little sweet, a little tangy, and loaded with fresh, crisp veggies for a perfectly balanced bite every time. Whether you’re in a lunch rut or just craving something fresh and satisfying, this recipe is a total game-changer.

I actually started making these wraps when I had leftover rotisserie chicken in the fridge one day and didn’t feel like turning on the oven. I tossed it in a sweet chili glaze, threw in some crunchy veggies I had on hand, and wrapped it all up in a tortilla. It turned out so good, it instantly earned a spot in our regular lunch rotation—and now it’s one of those meals I crave more than I ever expected!

These wraps are not only incredibly easy to make, but they’re also super customizable. The sweet chili sauce brings a sticky-sweet heat, while soy sauce and sesame oil add that rich umami flavor. Add in a splash of lime for brightness, and you’ve got something that tastes like it came from your favorite takeout spot—except it’s homemade and way healthier.

Ready to whip these up? Let’s get started.

Ingredients You’ll Need

• 2 cups cooked chicken breast, shredded or chopped

• ½ cup sweet chili sauce

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon lime juice

• 4 large flour tortillas

• 1 cup shredded lettuce

• 1 cup shredded carrots

• ½ red bell pepper, thinly sliced

• ¼ cup fresh cilantro, chopped

• Optional: drizzle of mayo or Greek yogurt

STEP 1: MAKE THE SAUCY CHICKEN FILLING

The star of this wrap is the sweet-and-savory chicken. It comes together in just minutes, especially if you’re using pre-cooked or rotisserie chicken (which I highly recommend for saving time).

In a medium skillet over medium heat, add your cooked chicken along with the sweet chili sauce, soy sauce, sesame oil, and lime juice. Stir everything together until the chicken is well-coated and the mixture starts to bubble slightly. Let it cook for about 3 to 4 minutes, just until it’s heated through and nice and sticky. You’ll start to see that beautiful glaze form as the sauce reduces slightly—yum.

Pro tip: If you want a little more heat, now’s the time to throw in a pinch of red pepper flakes or a dash of sriracha.

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STEP 2: WARM THE TORTILLAS

Nobody likes a stiff tortilla when they’re trying to wrap it around a mountain of filling. Take a minute to warm them up so they’re soft and easy to roll.

You can do this one of two ways:

• Heat each tortilla in a dry skillet for 20–30 seconds per side.

• Or, stack them on a plate and microwave for 20–30 seconds with a damp paper towel on top.

Warm tortillas = less tearing and easier wrapping.

STEP 3: ASSEMBLE THE WRAPS

Now the fun part—putting it all together.

Lay each tortilla flat on a clean surface. Start by adding a layer of shredded lettuce, followed by the shredded carrots and red bell pepper slices. Spoon that flavorful chicken mixture right on top of the veggies.

Finish with a sprinkle of chopped fresh cilantro (unless you’re not a fan—then feel free to skip it), and if you like things a bit creamy, add a drizzle of mayo or plain Greek yogurt. It balances out the sweet and spicy perfectly.

Welcome back! Now that we’ve got all our flavorful components prepped and ready, it’s time to roll up these Sweet Chili Chicken Wraps and dive into some helpful tips and tasty ways to mix things up. This recipe is a go-to in our kitchen not just because it’s fast, but because it’s endlessly versatile. Whether you’re feeding picky eaters, prepping ahead for the week, or just trying to clean out the veggie drawer, this wrap has your back.

Let’s get into the next steps to bring it all together.

STEP 4: WRAP IT UP TIGHT

You’ve got your warm tortilla layered with crisp veggies and sweet chili chicken—now it’s time to roll.

Here’s how to make sure your wrap doesn’t fall apart:

1. Fold the sides in first — this keeps all your fillings from sliding out the ends.

2. Then roll from the bottom up, keeping it tight as you go.

3. Press gently to seal, and if needed, secure it with a toothpick or wrap it in foil to hold its shape.

If you’re serving immediately, slice each wrap in half at a slight angle for that satisfying, deli-style look. If you’re packing them up for later, keep them whole and wrap tightly in foil or parchment to keep everything fresh and secure.

STEP 5: SERVE OR STORE

These wraps are just as good chilled as they are warm, making them perfect for meal prep.

Serve immediately for the best texture, especially if you’re using warm chicken and freshly sautéed tortillas. But if you’re prepping lunchboxes or planning ahead, store the assembled wraps tightly wrapped in foil or plastic wrap and refrigerate. They’ll hold up well for up to 2 days, though the veggies might soften a bit after that.

Want to prep ahead even more efficiently? Store the chicken filling separately from the tortillas and veggies, and assemble fresh when you’re ready to eat. This keeps everything crisp and fresh, especially if you’re using watery veggies like cucumbers or tomatoes.

TIPS FOR THE BEST SWEET CHILI CHICKEN WRAPS

Over time, I’ve played around with this recipe a lot, and here are a few tried-and-true tips that make it even better:

• Use rotisserie chicken: It’s flavorful, tender, and shreds beautifully—plus, it saves time.

• Add avocado: For a creamy texture and extra healthy fats, sliced or mashed avocado is an excellent add-in.

• Cucumber adds crunch: Thinly sliced cucumbers bring a cool, fresh bite that balances the warm, saucy chicken.

• Mix up the greens: Swap lettuce for spinach or arugula for a peppery twist.

• Make it spicy: If you like more heat, stir a little sriracha or chili garlic sauce into the sweet chili glaze.

VARIATIONS TO TRY

What I love about wraps like this is how easy it is to customize them to what you have on hand—or what you’re craving. Here are a few of our favorite twists:

• Thai-Inspired Wraps: Add chopped peanuts, a handful of bean sprouts, and a drizzle of peanut sauce.

• Low-Carb Version: Ditch the tortilla and serve everything in lettuce cups or collard green wraps.

• Kid-Friendly: Skip the cilantro, tone down the spice, and let them build their own with mild toppings.

• Vegan Version: Replace the chicken with crispy tofu or tempeh and use a plant-based mayo or sauce.

HOW TO TURN THIS INTO A MEAL PREP STAPLE

If you’re anything like me, having lunch already figured out before noon hits is a small but mighty victory. Here’s how to make these wraps a meal prep win:

1. Double the chicken filling and store it in the fridge. It keeps well for about 3 days.

2. Chop and store veggies separately to keep them crisp.

3. Assemble just before eating, or the night before if you’re packing lunch for the next day.

These wraps also make a great grab-and-go dinner on those busy nights when cooking feels like too much effort. You get a satisfying mix of protein, carbs, veggies, and flavor—all in one tidy little bundle.