This recipe is my go-to when I want something fast, fresh, and full of flavor that still feels like a treat. The combination of tender chicken tossed in sweet chili sauce with crunchy cucumber, bell pepper, and carrot gives a wonderful contrast in texture and a bright balance of sweet, savory, and slightly spicy notes. I first put these together on a busy weeknight when I had leftover roasted chicken and a jar of sweet chili sauce in the fridge. Within minutes the family gathered at the counter, and the wraps disappeared faster than I could cut them in half. What makes these wraps special is their flexibility. You can use grilled breasts, baked chicken, or a shredded rotisserie bird and still end up with the same punchy flavor and satisfying mouthfeel. The tortillas hold everything together while staying soft and pliable when warmed properly. I love how the sauce clings to the chicken without making the wrap soggy, leaving a gentle glaze that intensifies with every bite. These wraps are portable, easy to customize, and perfect for picnics, lunches, or quick dinners.

Ingredients

• Chicken (2 cooked breasts): Use grilled or baked boneless breasts, or a shredded rotisserie bird. Look for skinless breasts around 8 ounces each for even portions. If buying pre-cooked, choose low-sodium options to control salt when saucing.
• Sweet chili sauce (1/2 cup): A Thai-style sweet chili sauce gives bright sweetness, mild heat, and sticky gloss. Brands like Mae Ploy or Thai Kitchen work well; if you prefer less sugar, use 1/3 cup and add a teaspoon of rice vinegar for balance.
• Tortillas (4 large): Flour or whole wheat, 10 to 12 inch rounds. If you want gluten-free, use certified corn or gluten-free wraps, but note texture will differ.
• Shredded lettuce (1 cup): Iceberg for crunch, romaine for a touch more flavor, or mixed spring greens if you prefer tender leaves.
• Cucumber (1): Seeded and sliced thin for cool crunch that offsets the sweet glaze.
• Bell pepper (1): Any color; red or yellow are sweeter and play nicely with the sauce.
• Carrot (1): Julienned for color and crunch. A vegetable peeler makes quick ribbons if you prefer softer texture.
• Optional additions: Shredded cheese, avocado slices, fresh herbs (cilantro, mint, or basil), and a squeeze of lime to brighten flavors.
• Olive oil, salt, and pepper: For cooking and seasoning if you are starting with raw chicken.

Instructions

Season and Cook the Chicken: Pat breasts dry and season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat until shimmering. Add the breasts and cook 5 to 7 minutes per side until the internal temperature reaches 1656F. If using pre-cooked or rotisserie chicken, skip to slicing. Rest cooked breasts for 5 minutes to allow juices to redistribute, which keeps meat juicy when sliced. Slice Against the Grain: Place rested chicken on a cutting board and slice thinly against the grain. Thin slices create a tender bite and let the sauce cling to more surface area. Aim for 1/8 to 1/4 inch slices for the best mouthfeel in a wrap. Toss with Sweet Chili Sauce: Combine sliced chicken and 1/2 cup sweet chili sauce in a bowl and toss until evenly coated. For even glazing, let it sit 2 to 3 minutes so the sauce penetrates the edges. If you like more heat, add 1/2 teaspoon of sriracha or a pinch of red pepper flakes. Prepare the Vegetables: Slice cucumber, bell pepper, and julienne carrot into thin strips. Shred lettuce and arrange all vegetables for quick assembly. Keep vegetables chilled for contrast with warm chicken, or use room temperature if preferred. Warm the Tortillas: Warm tortillas in a dry skillet over medium heat for 10 to 15 seconds per side, or microwave a stack wrapped in a damp paper towel for 10 to 15 seconds. Warming makes tortillas pliable and prevents tearing while rolling. Assemble the Wraps: Lay a warm tortilla flat. Layer 1/4 cup shredded lettuce, 1/2 cup sauced chicken, cucumber, bell pepper, and carrot. Add optional cheese, avocado slices, and fresh herbs. Finish with a squeeze of lime if desired. Roll Tightly and Serve: Fold in the sides and roll tightly from one edge to the other, keeping fillings compact. Cut in half on the diagonal and serve immediately. If preparing ahead, wrap tightly in parchment and refrigerate up to 24 hours to prevent sogginess.

Storage Tips

Store leftover sauced chicken in an airtight container in the refrigerator for up to 3 days. Keep tortillas and vegetables separate if you plan to assemble later to avoid sogginess. Use shallow, airtight containers for vegetables and line them with a paper towel to absorb excess moisture. For longer storage, freeze cooked chicken portions (without sauce) in freezer bags up to 3 months, then thaw overnight and reheat in a skillet before tossing with sauce.

Ingredient Substitutions

Swap the chicken for shredded rotisserie bird for the fastest option, or press and pan-fry firm tofu for a vegetarian version. Replace sweet chili sauce with a mix of hoisin and sriracha for deeper umami and adjustable heat. Use corn or gluten-free wraps to remove gluten, and choose dairy-free cheese or omit cheese entirely to keep it dairy-free. Avocado can be replaced with a spoonful of plain yogurt mixed with lime for a tangy creaminess.

Serving Suggestions

Serve with a side of crisp vegetable slaw or a simple cucumber salad dressed in rice vinegar and a pinch of sugar. For a picnic, pack wraps halved and secured with parchment. Garnish with lime wedges and extra fresh herbs to brighten flavors. These wraps are great with a bowl of miso soup for a lighter dinner or with sweet potato fries for a heartier meal.

Cultural Background

The idea of wrapping savory fillings in flatbreads is a universal concept found in many cuisines, from Middle Eastern wraps to Mexican burritos. These particular wraps blend Southeast Asian flavors via sweet chili sauce with the familiar convenience of a tortilla, creating an Asian-American fusion that emphasizes fresh vegetables and bold sauces. Sweet chili sauce itself has roots in Thai cuisine, where it is used as a dipping sauce and glaze.

Seasonal Adaptations

In summer, add thinly sliced mango and fresh mint for a bright, fruity twist. In cooler months, swap raw cucumber for quick-pickled cucumber to add tang and preserve crunch. Autumn versions work well with roasted sweet potato slices and a drizzle of toasted sesame oil for a warm, comforting variation of the wrap.

Meal Prep Tips

Double the chicken portion and portion into 4 airtight containers with sauce on the side. Pre-slice vegetables and keep them dry in paper-lined containers. Warm tortillas briefly before assembly or pack them in a small insulated sleeve to keep pliable. For office lunches, assemble in the morning and wrap tightly in parchment to maintain structure and minimize spills.

These wraps are one of those simple, everyday meals that evolve into favorites through small tweaks and memories. They are fast enough for weeknights, flexible enough for crowds, and friendly to substitutions. Make them your own, and enjoy the bright, sticky-sweet flavors with the satisfying crunch of fresh vegetables.