Sweet Chili Chicken Wraps

So, here’s the story behind these wraps

I started making these Sweet Chili Chicken Wraps on a random Tuesday when I was too tired to even think about dinner planning, and now they’ve become that trusty recipe I keep in my back pocket. The first time I served them, my sister took one bite, raised an eyebrow, and said only this: more. Fair enough. They are sticky and sweet and a little spicy, and you get that crunch that says yes, this was absolutely worth three bowls and two cutting boards. I did once try to eat one while standing over the sink in my socks which felt like peak weeknight energy, but honestly that’s the vibe here. Easy but not boring, tidy but not too tidy.

Also, quick digression. I swear the day I discovered sweet chili sauce, my condiment shelf finally made sense. It sits between the soy sauce and the hot honey, quietly plotting dinner. Anyway.

Why you’ll love this, or at least why I make it all the time

I make this when the evening is flying by and everyone is a bit peckish and a bit dramatic. The chicken gets glossy in the pan, the tortillas warm up, the house smells like dinner and hope. My family goes wild for the crunchy bits inside, especially the cucumber and cabbage, because they make the sweet chili pop. And if I’m being honest, I used to hate rolling wraps because they always tried to explode, but a warm tortilla solves that. Who knew.

Sometimes I add extra lime if the sauce feels too sweet. Sometimes I forget the lime and it’s still great. There’s a forgiving nature here that I appreciate. Also I once tried to rush the marinating and regretted it because the flavor didn’t quite sink in, so now I give it even 10 minutes while I tidy the counter. It helps. A lot.

What you’ll need, give or take

• 500 g chicken breast or thigh, thinly sliced (thigh stays juicier, but breast works a charm)
• 1 to 1 and a half cups sweet chili sauce (I like Mae Ploy, but any decent brand is fine)
• 1 tablespoon soy sauce or tamari
• 2 cloves garlic, finely grated
• 1 teaspoon fresh ginger, grated, optional but lovely
• 1 tablespoon lime juice plus extra wedges for serving
• 1 teaspoon fish sauce, optional for extra oomph
• 1 tablespoon neutral oil
• 4 to 6 large flour tortillas, warmed
• 1 handful shredded red cabbage
• 1 small carrot, grated or julienned
• Half a cucumber, cut into batons
• 2 spring onions, thinly sliced
• A small bunch of coriander or parsley if that’s what you have
• 2 to 3 tablespoons toasted sesame seeds, optional
• Lime mayo: 3 tablespoons mayonnaise, 1 teaspoon lime zest, 1 teaspoon lime juice, pinch of salt

Substitute thoughts, because life: I sometimes use rotisserie chicken when I’m in a hurry and just toss it in warmed sauce. My grandmother always insisted on a particular brand of tortillas, but honestly any soft, fresh version works fine. No lime around. A splash of rice vinegar will do. And if you are out of sweet chili sauce, you can mix a bit of chili sauce with honey and a trickle of soy, not exactly the same, but close enough for a Tuesday.

Let’s cook, casually but properly

1. Mix the marinade. In a bowl, combine the sweet chili sauce, soy, garlic, ginger, lime juice, and fish sauce if using. Taste it. Too sweet. Add a splash more lime. A little salty. A tiny bit more chili sauce. Good.
2. Toss in the chicken. Coat every bit and let it sit for 10 to 20 minutes on the counter, or up to 2 hours in the fridge. If it is going into the fridge, cover it. And if you forget to cover it, you will make that mistake only once.
3. Make the lime mayo. Stir together the mayo, lime zest, lime juice, and salt. If it feels too thick, add a teaspoon of water. This is where I usually sneak a taste. For quality control, of course.
4. Prep the crunchy crew. Slice the veg in whatever shapes make you happy. I like thin batons and ribbons, but you do you. Don’t worry if it looks a bit chaotic at this stage, it always does.
5. Cook the chicken. Heat a large skillet over medium high with the oil. Add the chicken in a single layer. Let it sizzle without poking it for 2 to 3 minutes, then stir. Cook until the sauce is sticky and the chicken is cooked through, about 6 to 8 minutes total. If things get too sticky, add a splash of water to loosen the pan juices.
6. Warm the tortillas. Either over a low flame on the stove for 10 seconds per side, in a dry pan for a minute, or wrap in a damp towel and microwave for 30 seconds. Warm wraps roll better, it’s science, or at least it feels like it.
7. Assemble. Spread a swipe of lime mayo down the center of each tortilla, pile on chicken, then cabbage, carrot, cucumber, spring onion, and herbs. Sprinkle sesame seeds. Squeeze a little lime over the top if you like things zingy.
8. Roll them up. Fold the sides in, then roll from the bottom up into a snug little burrito shape. If it tries to escape, gently press and hold for a few seconds so it seals with its own warmth.

On second thought, if you prefer a bowl instead of a wrap, throw everything over rice and call it Sweet Chili Chicken Bowl Night. No rules here.

Notes from my mildly chaotic kitchen

• If the sauce reduces too quickly, your heat is probably a bit high. A tiny splash of water brings it back to glossy.
• Chicken thighs stay juicy even if you get distracted. I tend to think they taste better cold the next day.
• Salt the veg lightly and pat dry if your cucumbers are extra watery. Soggy wraps are a bit of a heartbreak.
• Actually, I find it works better if the mayo is a little looser. Spreads easier, less tearing.

Variations I’ve tried and liked

• Sticky tofu. Press firm tofu, cube, sear until golden, then toss in the sauce. Very good, very budget friendly.
• Shrimp. Quick sear for 2 to 3 minutes total, then off the heat and coat with warm sauce. Add extra lime, it sings.
• Cauliflower. Roast florets at 220 C for 20 to 25 minutes, then toss with heated sauce. Surprisingly hearty.
• Extra spicy. Add a spoon of chili crisp to the sauce. It is punchy in the best way.
• The one that didn’t work. I tried adding peanut butter directly to the sweet chili once and it got weirdly claggy. Peanut sauce is great, but make it separately.

Gear that helps, and what to do if you don’t have it

• Large nonstick or cast iron skillet. Essential for the nicest sear, but if you only have a saucepan, cook in batches and you’ll be alright.
• Tongs for easy turning. A spatula works too, just be gentle.
• Microplane for grating garlic and ginger. No microplane. Use a small knife and mince like you mean it.
• Small bowl for the lime mayo. Or a jar with a lid. Shake it and feel fancy.

How to store it without losing the crunch

Store components separately when you can. Cooked chicken keeps in an airtight container for 3 to 4 days, and the lime mayo for 3 days. Crisp veg is best the first 24 hours. If you must store assembled wraps, wrap them snug in parchment and keep in the fridge up to one day. Reheat chicken gently in a pan with a splash of water or use an air fryer for 3 minutes at 180 C. Though honestly, in my house it never lasts more than a day.

How I like to serve these

A simple side salad, maybe with a sesame dressing. Or a handful of kettle chips because sometimes dinner just needs crunch. We have a tiny family tradition of passing the bottle of sweet chili around the table for one extra stripe on top, like a victory ribbon.

Pro tips learned the hard way

• I once tried rushing the marinade and regretted it because the flavor stayed on the surface. Even 10 minutes helps.
• I overfilled the wraps and they unraveled mid bite. Less filling rolls tighter and eats cleaner.
• I forgot to warm the tortillas and they cracked. Warm them and you are golden.
• I cooked all the chicken at once in a small pan and it steamed. Cook in batches if your pan is crowded.

Real questions I get all the time

Can I use precooked chicken. Yep. Warm it in a pan, add the sauce right at the end so it coats without drying out. Tastes different but still fab.

Is there a good gluten free option. Use corn tortillas or lettuce cups. And tamari instead of soy sauce. Check your sweet chili label too, most are fine but it is worth a peek.

How spicy are we talking. Mild to medium, depending on the brand. If you are spice shy, add extra lime and a little mayo to mellow things out.

Can I make these ahead. Prep everything and keep it separate. Assemble right before eating. The chicken reheats nicely, and the veg stays snappy if you keep it dry.

Any rice ideas. Coconut rice is dreamy here. Or just leftover plain rice fluffed with a squeeze of lime and a pinch of salt.

A couple resources I genuinely like

If you want to nail the pan sear on chicken, this guide from Serious Eats is super helpful: serious eats sauteed chicken. For rolling technique, I learned a neat trick here: The Kitchn wrap tutorial. And if you are curious about different sweet chili sauces, a quick overview from BBC Good Food is handy: BBC Good Food chili sauces.

Oh, and if your neighbor ever borrows your favorite skillet and takes a week to return it, making these wraps on a sheet pan works in a pinch. Broil the sauced chicken on a lined tray for 6 to 8 minutes, turning once, until sticky. Not perfect, but it gets dinner done, which is the whole point some nights.