These Sweet Chili Chicken Wraps deliver a perfect handheld meal with sweet, spicy, and savory flavors. Tender chicken is coated in a glossy chili glaze and bundled with crisp veggies in a soft tortilla. They’re quick to assemble and great for dinner or on-the-go lunches.
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Why You’ll Love This Sweet Chili Chicken Wraps
- Flavor explosion: Sweet, spicy, and savory notes in every bite.
- Versatile & forgiving: Easy to customize with ingredients you have.
- Meal prep friendly: Make the chicken ahead for quick assembly.
- Light & satisfying: Packed with protein and fresh vegetables.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ cup sugar-free sweet chili sauce
- 4 large low-carb tortilla wraps
- 1 cup red cabbage, thinly sliced
- 1 medium carrot, julienned or grated
- ½ red bell pepper, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 2 spring onions, thinly sliced
- 1 tbsp olive oil or avocado oil, for cooking
Tools: A large skillet or wok, a medium mixing bowl, a set of measuring spoons and cups, and a sharp knife and cutting board.
Notes: Use a quality sweet chili sauce with a clean ingredient list. Fresh ginger and garlic are essential for aroma.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 14 g |
| Carbs: | 18 g |
| Fiber: | 10 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? Thighs will give you a slightly richer, more forgiving result as they’re harder to overcook, but breasts work beautifully if you’re watching for a leaner option. Just be careful not to overcook them.
- Why slice the veggies so thinly? A fine julienne or thin slice on your cabbage, carrot, and pepper is crucial for the perfect wrap experience. You want them to offer a crisp texture without being so bulky that they tear the tortilla or make the wrap difficult to eat.
- Warm your tortillas! This is a non-negotiable step for the best texture. A cold tortilla is more likely to crack and break when you try to fold it. A quick warm-up makes them pliable, soft, and much more enjoyable to eat.
- Don’t drown the chicken in sauce. You’ll be tempted to add more sauce, but the trick is to coat the chicken nicely and let it reduce to a sticky glaze. Too much liquid will make your wraps soggy. A little goes a long way.
How to Make Sweet Chili Chicken Wraps
Step 1: Marinate the Chicken. In a medium bowl, combine the bite-sized chicken pieces with the soy sauce, rice vinegar, and sesame oil. Give it a good stir until every piece is coated. Let this sit for about 10 minutes while you prep your vegetables. This short marinade isn’t just for flavor—the acidity from the vinegar will also help tenderize the chicken slightly, giving you a more succulent bite.
Step 2: Prep Your Veggie Station. Thinly slice the red cabbage, julienne the carrot, slice the bell pepper into thin strips, and chop the cilantro and spring onions. Having all your veggies prepped and ready to go in separate little piles makes the final assembly so much faster and more enjoyable. You’ll notice the vibrant colors already making the dish look incredible.
Step 3: Cook the Chicken. Heat the olive or avocado oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken pieces in a single layer. Let them sear for 3-4 minutes without moving them too much, so they get a nice golden-brown color. Then, flip and cook for another 3-4 minutes until cooked through.
Step 4: Create the Glaze. Push the cooked chicken to one side of the skillet. In the empty space, add the minced garlic and grated ginger. Sauté for just 30 seconds until incredibly fragrant—be careful not to burn it! Now, pour in the sugar-free sweet chili sauce and stir everything together, coating the chicken evenly.
Step 5: Reduce to a Sticky Glaze. Let the chicken and sauce simmer together for 2-3 minutes. You’ll notice the sauce will start to bubble and thicken, reducing down and clinging to the chicken pieces beautifully. The chicken should look glossy and coated, not swimming in a pool of sauce. Once it’s sticky, remove the skillet from the heat.
Step 6: Warm the Tortillas. This is a crucial step for a pliable, non-breaking wrap! You can warm them one by one in a dry skillet for 20-30 seconds per side, or stack them and microwave for 15-20 seconds wrapped in a damp paper towel. They should be warm to the touch and soft.
Step 7: Assemble the Wraps. Lay a warm tortilla flat on a plate or cutting board. Place a generous portion of the sweet chili chicken in a line down the center, leaving about 2 inches of space at the bottom and top. Top with a handful of the sliced red cabbage, carrot, bell pepper, and a sprinkle of fresh cilantro and spring onions.
Step 8: Master the Wrap Fold. Fold the bottom flap of the tortilla up and over the filling, then fold one side over, tucking it in snugly. Continue rolling tightly from the folded side until you have a neat, secure package. If you’re taking it on the go, you can wrap the bottom half in parchment paper or foil to hold it all together.
Storage & Freshness Guide
- Fridge: Store cooked chicken and veggies separately for up to 3 days.
- Freezer: Freezing not recommended; chicken texture may become watery.
- Reviving: Reheat chicken gently in a skillet; warm tortillas before assembling.
Serving Suggestions
Complementary Dishes
- A simple cucumber salad — Toss thinly sliced cucumbers with a bit of rice vinegar, salt, and sesame seeds. Its cool, crisp acidity cuts through the richness of the sweet chili sauce perfectly.
- Cauliflower rice stir-fry — Sauté some riced cauliflower with peas, a splash of soy sauce, and an egg for a quick, low-carb “fried rice” that complements the Asian-inspired flavors of the wrap.
- Miso soup — A light, warm cup of miso soup with some seaweed and tofu makes for a comforting and simple starter that doesn’t fill you up before the main event.
Drinks
- Iced green tea with lemon — The slight bitterness and freshness of green tea is a fantastic palate cleanser that balances the sweet and spicy notes of the wrap without overpowering them.
- Sparkling water with lime — Sometimes you just need the clean, crisp fizz to contrast the sticky-sweet glaze. It’s refreshing and keeps you hydrated.
- A light, crisp lager — If you’re in the mood, a cold, light beer can be a wonderful companion, its carbonation and mild hop character working beautifully with the dish’s dynamic flavors.
Something Sweet
- Dark chocolate-dipped strawberries — A few bites of rich, dark chocolate and sweet, juicy strawberry feel like a decadent finish but keep things light and low-carb.
- A small bowl of mixed berries — Simple, fresh, and naturally sweet. A bowl of raspberries, blueberries, and blackberries provides a lovely, refreshing end to the meal.
- Chia seed pudding — Make it ahead with coconut milk and a touch of vanilla. It’s creamy, satisfying, and feels like a real dessert without any sugar crash.
Top Mistakes to Avoid
- Overcrowding the pan when cooking the chicken. If you dump all the chicken in at once, it will steam instead of sear. You’ll miss out on those delicious browned bits and the texture will be less appealing. Cook in batches if your pan is small.
- Using cold, straight-from-the-fridge tortillas. I’ve messed this up before too… a cold tortilla is stiff and will almost certainly crack when you try to fold it. Always take that extra minute to warm them up for a flexible, tear-free wrap.
- Overfilling the wrap. It’s tempting to pack in as much filling as possible, but this almost guarantees a blowout. Be generous, but leave enough tortilla real estate to fold and roll it securely. You can always make a fifth wrap with any leftover filling!
- Adding the sauce too early. If you add the sweet chili sauce at the same time as the chicken, it will burn and become bitter due to the sugar content (even if it’s sugar-free). Let the chicken cook through first, then add the sauce to glaze.
Expert Tips
- Tip: For an extra layer of flavor, toast your tortillas. After warming them, place them directly on a medium gas flame for a few seconds per side (using tongs!) or in a dry skillet until they get a few light char marks. This adds a wonderful, subtle smokiness.
- Tip: Let the cooked chicken rest for a minute before you assemble the wraps. This allows the juices to redistribute, so they don’t all leak out and make your tortilla soggy. A drier filling means a sturdier wrap.
- Tip: If you want a bit of extra creaminess, a thin smear of sriracha mayo or avocado mash on the tortilla before adding the other fillings adds a lovely richness and another flavor dimension.
- Tip: To make these ahead for lunches, pack the components separately. Keep the chicken, the sliced veggies, and the tortillas in their own containers. Assemble right before you eat to avoid a sad, soggy wrap.
FAQs
Can I make this recipe with a different protein?
Absolutely! This sweet chili glaze is incredibly versatile. It works wonderfully with firm tofu (just press it well first), large shrimp or prawns, or even thin slices of beef. The cooking time will vary, but the process is the same: cook your protein, then add the sauce at the end to glaze. For shrimp, they cook so quickly you might only need to toss them in the warm sauce for a minute at the very end.
My sauce isn’t getting sticky and glazy. What did I do wrong?
This usually happens for one of two reasons. First, the heat might be too low. You need a good simmer to help the liquid in the sauce evaporate and thicken. Second, you might have added too much sauce to begin with. Remember, you’re aiming for a coating, not a pool. If it’s too runny, just let it simmer for a bit longer until it reduces to the consistency you want.
How long will the leftover cooked chicken keep in the fridge?
The sweet chili chicken will keep beautifully in an airtight container in the refrigerator for up to 3 days. I actually think the flavors meld and improve after a day. Just reheat it gently in a skillet or the microwave before assembling your wraps. I don’t recommend freezing it, as the texture of the chicken can become a bit watery upon thawing.
What’s the best low-carb tortilla to use?
Look for tortillas that are high in fiber, as this lowers the net carb count. Brands that use a blend of wheat and oat fiber or almond flour often have the best pliability and taste. The key is to check the nutrition label—you want one with at least 10-15 grams of fiber and single-digit net carbs per wrap.
Can I make this dish spicier?
Of course! If you’re a heat lover, there are a few easy ways to crank it up. You can add a teaspoon of sriracha or a chopped fresh red chili to the marinade. Alternatively, stir a half-teaspoon of chili flakes or a dash of cayenne pepper into the sweet chili sauce before you add it to the pan. Taste as you go to find your perfect spice level.
Sweet Chili Chicken Wraps
Make delicious Sweet Chili Chicken Wraps in under 30 minutes! A perfect balance of sweet, spicy, and savory flavors. Get the easy recipe and enjoy!
Ingredients
For the Chicken and Marinade:
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450 g boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
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3 tbsp soy sauce or tamari
-
2 tbsp rice vinegar
-
1 tbsp sesame oil
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2 cloves garlic (minced)
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1 tsp fresh ginger (grated)
-
½ cup sugar-free sweet chili sauce
-
1 tbsp olive oil or avocado oil (for cooking)
For the Wraps and Veggies:
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4 large low-carb tortilla wraps
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1 cup red cabbage (thinly sliced)
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1 medium carrot (julienned or grated)
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½ red bell pepper (thinly sliced)
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¼ cup fresh cilantro (roughly chopped)
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2 spring onions (thinly sliced)
Instructions
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In a medium bowl, combine the bite-sized chicken pieces with the soy sauce, rice vinegar, and sesame oil. Give it a good stir until every piece is coated. Let this sit for about 10 minutes while you prep your vegetables.01
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Thinly slice the red cabbage, julienne the carrot, slice the bell pepper into thin strips, and chop the cilantro and spring onions.02
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Heat the olive or avocado oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken pieces in a single layer. Let them sear for 3-4 minutes without moving them too much, so they get a nice golden-brown color. Then, flip and cook for another 3-4 minutes until cooked through.03
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Push the cooked chicken to one side of the skillet. In the empty space, add the minced garlic and grated ginger. Sauté for just 30 seconds until incredibly fragrant—be careful not to burn it! Now, pour in the sugar-free sweet chili sauce and stir everything together, coating the chicken evenly.04
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Let the chicken and sauce simmer together for 2-3 minutes. You’ll notice the sauce will start to bubble and thicken, reducing down and clinging to the chicken pieces beautifully. The chicken should look glossy and coated, not swimming in a pool of sauce. Once it’s sticky, remove the skillet from the heat.05
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Warm the tortillas one by one in a dry skillet for 20-30 seconds per side, or stack them and microwave for 15-20 seconds wrapped in a damp paper towel. They should be warm to the touch and soft.06
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Lay a warm tortilla flat on a plate or cutting board. Place a generous portion of the sweet chili chicken in a line down the center, leaving about 2 inches of space at the bottom and top. Top with a handful of the sliced red cabbage, carrot, bell pepper, and a sprinkle of fresh cilantro and spring onions.07
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Fold the bottom flap of the tortilla up and over the filling, then fold one side over, tucking it in snugly. Continue rolling tightly from the folded side until you have a neat, secure package.08
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