This sweet and spicy chicken wrap has been my go-to when I need something fast, satisfying, and a little bit exciting. I first put this combination together on a busy weeknight when the kids wanted something handheld and I had leftover grilled chicken and a jar of sweet chili sauce in the pantry. The contrast between the glossy, slightly sticky sauce and the crisp vegetables made the wraps disappear within minutes. What makes these wraps special is the balance: sweetness from the chili sauce tempered by fresh, crunchy produce and an optional tangy creamy layer that softens the heat and adds richness.

I love how adaptable this idea is — use shredded rotisserie chicken, leftover sliced grilled breasts, or even breaded tenders for more texture. The wraps are great for lunchboxes, an easy dinner, or as party finger food because they travel well and hold their shape when rolled tightly. The first time I brought these to a potluck, people kept asking for the recipe. They’re bright, satisfying, and come together in under 20 minutes if the protein is already cooked.

Ingredients

• Cooked chicken (2–3 cups): Use shredded rotisserie, grilled breasts sliced thin, or breaded tenders cut into strips. Look for dark-meat for juicier texture or white-meat for a leaner option. Leftover chicken works great.
• Sweet chili sauce (1/2 cup): Choose a reputable brand such as Mae Ploy or Thai Kitchen for a balanced sweet-heat. If you prefer extra heat, mix in a teaspoon of sriracha.
• Large flour tortillas (4): Classic 10–12 inch tortillas hold fillings well; brands like Mission or La Banderita are sturdy. For gluten-free, swap corn or gluten-free wraps but expect different pliability.
• Shredded lettuce or cabbage (1–2 cups): Green cabbage gives more crunch and keeps the wrap from wilting; romaine or iceberg adds a milder texture.
• Carrot (1): Julienned into thin matchsticks — carrots add sweet crispness and color contrast.
• Red bell pepper (1/2): Thinly sliced for freshness and a pop of color; remove seeds and membranes.
• Cucumber (1/2): Cut into matchsticks for cool crunch that balances the warm, saucy chicken.
• Optional creamy base (4 Tbsp): Use cream cheese, ranch dressing, or full-fat Greek yogurt spread thinly to add tang and prevent the sauce from soaking into the tortilla.
• Optional toppings: Chopped cilantro, sliced green onions, and toasted sesame seeds for aroma and texture. Lime wedges are nice for serving.

Instructions

Prepare the chicken: If using leftover chicken, shred or slice it into bite-sized pieces. For best flavor, warm grilled or roasted chicken briefly in a skillet over medium heat for 2–3 minutes to bring it up to serving temperature before saucing — this helps the sauce cling and bloom flavor. If using breaded tenders, slice them into strips while warm so they stay crisp inside the wrap. Toss with sauce: Place 2–3 cups of cooked chicken in a mixing bowl and add 1/2 cup sweet chili sauce. Toss until pieces are evenly coated but not swimming in sauce. Aim for a glossy, slightly sticky coating. If you like it spicier, add 1/2–1 teaspoon sriracha or a pinch of red pepper flakes and mix. Warm the tortillas: Heat tortillas so they are pliable: microwave a damp paper towel-wrapped stack for 15–20 seconds, or warm individually in a dry skillet over medium-low heat for about 20–30 seconds per side until soft with small brown spots. Warming prevents tearing when rolling. Prepare the veggies: Julienne the carrot, slice the red pepper thinly, and cut the cucumber into matchsticks. Toss shredded lettuce or cabbage with a pinch of salt to draw out water if very wet, then pat dry. Crisp vegetables are essential to keep the wraps from becoming soggy. Assemble the wraps: Place a warmed tortilla on a flat surface. If using a creamy base, spread about 1 tablespoon across the center of each tortilla to create a moisture barrier and add richness. Layer 1/2 cup shredded lettuce/cabbage, 1/2 cup sauced chicken, and equal portions of carrot, pepper, and cucumber. Sprinkle chopped cilantro, green onions, and sesame seeds if using. Roll and serve: Fold the bottom edge over the filling, then fold in the sides and roll tightly to enclose. Slice in half on a bias to display the colorful cross-section. Serve immediately for best texture, or wrap tightly in plastic wrap and chill for up to 2 days. If chilled, let sit 10 minutes at room temperature to soften the tortilla before eating.

Storage Tips

Store wrapped halves tightly in plastic wrap or an airtight container in the refrigerator for up to 48 hours. If making ahead for lunches, assemble fully and store cut-side down on parchment to reduce exposure to air. For longer storage, freeze individually wrapped portions for up to 1 month; thaw overnight in the refrigerator and reheat gently in a 350°F oven for 8–10 minutes wrapped in foil to avoid drying out. Avoid adding wet condiments until just before serving.

Ingredient Substitutions

For a dairy-free option, skip the creamy base and use mashed avocado or a tahini drizzle. Swap flour tortillas for gluten-free wraps, large collard leaves, or butter lettuce for low-carb. If you prefer more tang than sweetness, use a combination of sweet chili sauce and 1 tablespoon rice vinegar or lime juice. For vegetarian variations, replace chicken with baked tofu, tempeh strips, or roasted cauliflower tossed in the same sauce.

Serving Suggestions

Serve them halved on a platter with extra sweet chili sauce for dipping and lime wedges on the side. Pair with a simple cucumber salad, steamed edamame, or a light Asian-style slaw for a full meal. For party service, secure each half with a decorative toothpick and arrange colorful garnishes like cilantro sprigs and toasted sesame seeds. They also work well as handheld picnic food.

Cultural Background

While not a traditional dish from any single cuisine, these wraps pull inspiration from Southeast Asian sweet chili flavors paired with Western-style tortillas — a true example of global fusion. Sweet chili sauce is ubiquitous in Thai-influenced cooking and has become popular worldwide as a versatile condiment. Combining it with familiar wrap formats creates a fast, cross-cultural meal that’s approachable for many palates.

Seasonal Adaptations

In summer, add fresh mango or pineapple matchsticks for bright sweetness and seasonal fruit. In cooler months, swap crunchy raw veg for quick-pickled carrots or roasted bell peppers to add depth. For holiday gatherings, make mini pinwheel versions on tortillas and slice into bite-sized rounds to serve as appetizers.

Meal Prep Tips

Plan ahead by keeping cooked chicken in 1–2 cup portions in the fridge or freezer and pre-cut vegetables in airtight containers. Make a small bowl of sauce-coated chicken each morning or the night before. Store the creamy spread separately if you prefer to assemble at work. Use parchment-lined containers to keep wraps from sticking and pack cut-side down to preserve presentation.

These wraps are a dependable weeknight solution that still feel special — quick enough for busy evenings and flexible enough to suit picky eaters or adventurous diners. Give them a try and tweak the fillings until they become your family’s signature handheld.