Save to Pinterest The first time I made these wraps, my kitchen smelled like an Asian street market hit a taco truck. I had leftover sweet chili sauce from a failed experiment and chicken that needed using, so I just threw things together. My roommate wandered in, following the smell, and ended up eating two wraps before I could even take a photo. Sometimes the best discoveries happen when you stop overthinking dinner and just trust your cravings.
Last summer, I made a batch of these for a beach picnic with friends. We sat on the sand, sauce dripping down our wrists, laughing about how these messy wraps tasted better than anything we could have ordered. The sun was setting, the lime juice was bright, and someone actually asked for the recipe right there between bites. Food always tastes better when you are eating it outside with people you love.
Ingredients
- Chicken breasts: Boneless and skinless gives you the cleanest bite, though thighs work if you prefer more richness
- Sweet chili sauce: This is the flavor powerhouse, so choose a brand you actually enjoy eating straight from the jar
- Soy sauce: Adds that essential savory depth that keeps the sweetness from becoming cloying
- Garlic powder: Distributes evenly through the marinade without leaving raw garlic bits behind
- Ground ginger: Warm and zesty, it pairs perfectly with the chili heat
- Olive oil: Helps the marinade cling and prevents sticking in the pan
- Flour tortillas: Large and pliable ones fold without tearing and hold everything together
- Shredded lettuce: Iceberg or romaine adds the essential crunch factor
- Shredded carrots: Bring natural sweetness and a gorgeous pop of color
- Diced cucumbers: Cool and refreshing, they balance the spicy chicken beautifully
- Fresh cilantro: Optional but recommended if you are not one of those cilantro haters
- Lime wedges: A squeeze of bright acid makes every flavor sing
Instructions
- Season the chicken:
- Place your chicken breasts in a bowl and sprinkle with garlic powder, ground ginger, salt, and pepper. Toss everything together until the chicken is evenly coated on all sides.
- Make the marinade:
- Whisk together the sweet chili sauce and soy sauce in a separate bowl. Pour half over your seasoned chicken and save the rest for drizzling later. Cover and let it hang out in the fridge for at least 30 minutes.
- Cook the chicken:
- Heat olive oil in a large skillet over medium heat. Add your marinated chicken and cook for about 6 to 7 minutes per side until golden brown and cooked through to 165°F.
- Rest and slice:
- Let the chicken rest on a cutting board for 5 minutes so the juices redistribute. Slice it into thin strips against the grain for the most tender bite.
- Warm the 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 until pliable.
- Assemble the wraps:
- Lay a warm tortilla flat and layer with shredded lettuce, chicken strips, carrots, cucumbers, and cilantro if you are using it. Drizzle with that reserved sweet chili sauce.
- Roll them up:
- Fold in the sides of the tortilla and roll tightly from the bottom up. Repeat with the remaining tortillas and fillings.
- Serve:
- Slice each wrap diagonally and serve with lime wedges on the side for squeezing.
Save to Pinterest These wraps became my go to for exhausted weeknights when takeout feels like too much effort but toast is not enough. There is something deeply satisfying about biting into all those layers and textures at once. My partner actually requests these now instead of ordering from our usual Thai place.
Make It Your Own
Swap in shrimp or tofu for the chicken if you want to keep it pescatarian or vegetarian. I have added sliced avocado when I wanted something creamier and it worked perfectly. Bell peppers or shredded cabbage would be excellent additions for more crunch and color.
Meal Prep Magic
Store the cooked chicken, vegetables, and sauce separately in the fridge and assemble wraps right before eating. The tortillas get soggy if everything sits together too long. Your future self will thank present you for having lunch ready to go.
Heat It Up Or Cool It Down
Adjust the spice level by stirring red pepper flakes into your sweet chili sauce if you want more fire. Serve with a side of Asian slaw or even potato chips for that satisfying crunch contrast.
- Extra lime juice brightens everything if your sauce feels too sweet
- A handful of shredded cabbage adds more crunch and keeps better than lettuce
- These are best eaten the same day but components last three days in the fridge
Save to Pinterest Hope these wraps become a regular in your rotation like they have in mine. Few things beat the combination of hot, sweet, and crisp all wrapped up together.
Recipe Help Center
- → Can I make these wraps ahead of time?
Yes, prepare components separately and store in airtight containers. Assemble wraps just before eating to prevent tortillas from becoming soggy.
- → What can I substitute for the chicken?
Tofu or shrimp work beautifully as alternatives. Press and marinate tofu similarly, or cook shrimp briefly in the sweet chili sauce mixture until pink and opaque.
- → How do I make these wraps gluten-free?
Use gluten-free tortillas and substitute tamari or coconut aminos for the soy sauce. Always check labels on sweet chili sauce to ensure it's gluten-free.
- → Can I add extra vegetables?
Absolutely. Sliced bell peppers, avocado, shredded cabbage, or bean sprouts make excellent additions that complement the Asian-inspired flavors.
- → How long does the chicken need to marinate?
Marinate for at least 30 minutes for optimal flavor absorption. You can marinate up to 4 hours in the refrigerator for deeper taste.
- → What sides pair well with these wraps?
Asian-style slaw, potato chips, or a light cucumber salad complement the wraps perfectly. For a heartier meal, serve with miso soup or fried rice.