What makes sweet chilli chicken wraps different from regular chicken wraps?

Sweet chilli chicken wraps feature a homemade sweet chilli sauce that balances tangy, sweet, and mildly spicy flavors, creating a more complex taste than basic chicken wraps with mayo or ranch. The sauce glazes the chicken while cooking, infusing it with flavor throughout, and the combination of fresh vegetables adds crunch and nutrition that makes these wraps more satisfying and restaurant-quality than simple deli-style wraps.

Can I make sweet chilli chicken wraps ahead of time?

Yes! These wraps are excellent for meal prep. Cook the chicken and make the sauce up to 3 days ahead, storing them separately in the refrigerator. Prep all vegetables and store them in airtight containers. For best results, assemble the wraps the morning you plan to eat them, or pack the sauce separately to prevent soggy tortillas. Fully assembled wraps stay fresh for up to 2 days in the fridge when wrapped tightly.

What vegetables work best in sweet chilli chicken wraps?

The best vegetables for sweet chilli chicken wraps are those that provide crunch and don't release too much moisture. Coleslaw mix, julienned carrots, sliced bell peppers, cucumber strips, and red onion work perfectly. Fresh cilantro and lettuce add freshness, while bean sprouts provide extra crunch. Avoid watery vegetables like tomatoes unless you pat them dry first, and always prepare vegetables just before assembly for maximum crispness.

How spicy are sweet chilli chicken wraps?

These sweet chilli chicken wraps are designed to be mild and family-friendly. The heat level is easily customizable, start with just a pinch of red pepper flakes in the sauce and add more to taste. The sweetness from brown sugar balances any heat, making them perfect for kids and adults who prefer milder flavors. You can always serve extra red pepper flakes or hot sauce on the side for those who want more spice.

Amazing Sweet Chilli Chicken Wraps Ready in 35 Minutes

Name: Sweet Chilli Chicken Wraps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian-Fusion
Ingredients: 1/2 cup rice vinegar; 1/3 cup brown sugar; 2 tablespoons soy sauce; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1-2 teaspoons red pepper flakes (adjust to taste); 1 tablespoon cornstarch; 2 tablespoons water; 1.5 lbs boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon paprika; Salt and black pepper to taste; 6 large flour tortillas or wraps; 2 cups coleslaw mix or shredded cabbage; 1 large carrot, julienned; 1 red bell pepper, thinly sliced; 1 cucumber, julienned; 1/2 red onion, thinly sliced; 1 cup fresh cilantro leaves; 1/4 cup chopped peanuts (optional); Lime wedges for serving

Description

These sweet chilli chicken wraps combine tender seasoned chicken with fresh vegetables and homemade sweet chilli sauce. Perfect for game day, quick dinners, or meal prep lunches that taste amazing even cold!

Ingredients

Scale

1/2 cup rice vinegar
1/3 cup brown sugar
2 tablespoons soy sauce
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1–2 teaspoons red pepper flakes (adjust to taste)
1 tablespoon cornstarch
2 tablespoons water
1.5 lbs boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and black pepper to taste
6 large flour tortillas or wraps
2 cups coleslaw mix or shredded cabbage
1 large carrot, julienned
1 red bell pepper, thinly sliced
1 cucumber, julienned
1/2 red onion, thinly sliced
1 cup fresh cilantro leaves
1/4 cup chopped peanuts (optional)
Lime wedges for serving

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Instructions

1. Make sweet chilli sauce: In small saucepan, combine rice vinegar, brown sugar, soy sauce, garlic, ginger, and red pepper flakes. Bring to simmer over medium heat. Mix cornstarch and water, whisk into saucepan. Simmer 2-3 minutes until thickened. Set aside to cool.
2. Season chicken: Season chicken breasts with garlic powder, onion powder, paprika, salt, and pepper.
3. Cook chicken: Heat olive oil in large skillet over medium-high heat. Cook chicken 6-7 minutes per side until golden and cooked through (165°F internal temperature).
4. Glaze chicken: Let chicken rest 5 minutes, slice into strips. Toss warm chicken with 3-4 tablespoons sweet chilli sauce.
5. Prep vegetables: Julienne carrots and cucumber, slice bell pepper and onion, prepare coleslaw mix and cilantro.
6. Warm wraps: Heat tortillas in dry skillet 30 seconds per side or microwave wrapped in damp paper towels for 20 seconds.
7. Assemble: Spread thin layer of sweet chilli sauce down center of each wrap. Add coleslaw mix, then layer with chicken, vegetables, cilantro, and peanuts.
8. Wrap and serve: Fold in sides, roll tightly from bottom to top. Slice diagonally if desired. Serve with lime wedges and extra sauce.

Notes

Sauce can be made 2 weeks ahead and refrigerated. For meal prep, pack sauce separately to prevent soggy wraps. Chicken thighs can substitute for breasts (more forgiving). Wraps taste great cold for lunch boxes. Start with less red pepper flakes for sensitive palates.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Skillet
Cuisine: Asian-Fusion

Nutrition

Serving Size: 1 wrap
Calories: 385 calories
Sugar: 12g
Sodium: 820mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Carbohydrates: 35g
Fiber: 4g
Protein: 27g
Cholesterol: 75mg