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An extreme close-up of two halves of a sweet chili chicken wrap, showing the tender chicken, fresh lettuce, and creamy sauce inside.

Sweet Chili Chicken Wraps (Quick & Easy Recipe)

These quick and easy Sweet Chili Chicken Wraps are packed with flavor! Tender chicken, a creamy sriracha sauce, and crisp veggies come together in under 30 minutes for the perfect weeknight meal that your whole family will love.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American, Asian Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Chili Chicken
  • 1 tbsp Olive Oil
  • 1.5 lbs Boneless, Skinless Chicken Breasts cut into 1-inch cubes
  • 2 cloves Garlic minced
  • 1 tsp Ginger freshly grated
  • 1/2 cup Sweet Chili Sauce plus more for drizzling
For the Creamy Sauce & Assembly
  • 1/2 cup Mayonnaise or Greek yogurt
  • 2 tbsp Sriracha adjust to taste
  • 1 tbsp Lime Juice freshly squeezed
  • 4 Large Flour Tortillas burrito size
  • 2 cups Shredded Lettuce e.g., romaine or iceberg
  • 1 cup Shredded Carrots
  • 1 Cucumber thinly sliced

Equipment

  • 1 Large Skillet
  • 2 Mixing bowls
  • 1 Knife and Cutting Board

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, until golden and cooked through.
  2. Add the minced garlic and grated ginger to the skillet. Cook for 1 minute more, stirring constantly until fragrant.
  3. Pour in the sweet chili sauce and stir well to coat all the chicken. Remove the skillet from the heat.
  4. In a small bowl, whisk together the mayonnaise, sriracha, and lime juice to create the creamy sauce.
  5. Warm the tortillas. Lay one flat and spread a layer of the creamy sauce down the center.
  6. Top with a portion of the sweet chili chicken, followed by shredded lettuce, carrots, and sliced cucumber.
  7. Fold in the sides of the tortilla, then roll up tightly from the bottom. Slice in half and serve immediately.

Notes

Meal Prep Tip: Store cooked chicken, sauce, and veggies in separate airtight containers in the fridge for up to 3 days. Assemble just before eating to prevent sogginess.
Spice Level: Adjust the amount of sriracha in the sauce to your personal preference. For a milder version, start with just 1 tablespoon.