If you’re craving something saucy, crunchy, and just a little bit fiery, these Sweet Chili Chicken Wraps are going to be your new obsession. I love how they hit every note at once: crispy bites of chicken, cool crunchy veggies, a sticky-sweet chili glaze, and plenty of fresh lime on top. It feels like your favorite takeout wrap, but built right in your kitchen with simple ingredients.

These wraps are one of my go‑to dinners when I want big flavor without babysitting a complicated recipe. The chicken cooks quickly in a skillet, the slaw is just a quick chop-and-toss situation, and everything gets tucked into warm tortillas with a drizzle of extra sweet chili sauce. They’re fast enough for weeknights but fun enough to serve for game day or a casual weekend spread.

What Makes These Sweet Chili Chicken Wraps So Irresistible?

For me, it’s all about the balance. The chicken is lightly coated so it crisps up in the pan without feeling heavy, then it gets coated in a glossy sweet chili sauce that’s tangy, garlicky, and a little spicy. That heat is mellowed out by cool shredded cabbage, crunchy cucumbers, and fresh cilantro.

The wraps themselves are also very forgiving. You can dial the spice up or down, add extra veggies, or even swap in a different protein, and they still taste amazing. It’s the kind of recipe that feels restaurant-level but is easy to customize with what you already have on hand.

Ingredients for Sweet Chili Chicken Wraps

When I make these wraps, I like to keep the ingredients approachable but still layered with flavor. Here’s what I reach for and why each piece matters.

Boneless skinless chicken thighs – Thighs stay juicy and tender even after pan‑frying and tossing in sauce, so every bite of the wrap is flavorful and never dry.

Cornstarch – A light dusting of cornstarch helps the chicken develop that irresistible crisp exterior that holds onto the sweet chili glaze.

Garlic powder, salt, and black pepper – Simple seasonings that add depth to the chicken before the sauce goes on, so it tastes delicious all the way through.

Vegetable oil – A neutral, high‑heat oil helps the chicken brown quickly in the skillet without burning or adding any strong flavor.

Sweet chili sauce – The star of the show. It brings sweetness, gentle heat, and a sticky texture that clings to the crispy chicken pieces.

Soy sauce – Adds savory, salty depth to the sweet chili glaze so it doesn’t taste one‑note.

Honey – Boosts the caramelized sweetness of the sauce and helps it thicken and coat the chicken.

Lime juice – A squeeze of lime brightens the sauce and balances all that sweetness with fresh acidity.

Flour tortillas – Soft, slightly toasted tortillas become the perfect vehicle for piling in all that saucy chicken and crunchy slaw.

Shredded cabbage or coleslaw mix – Adds a crisp, fresh bite that keeps the wraps from feeling too heavy.

Shredded carrots – Bring sweetness, crunch, and a pop of color to the filling.

Thinly sliced cucumber – Cool, juicy cucumber strips are my favorite contrast to the warm, sticky chicken.

Fresh cilantro – A handful of fresh herbs wakes everything up and adds a bright, fragrant finish.

Mayonnaise and sriracha – These two whisk together into a quick creamy drizzle that adds richness and an extra hit of heat.

Fresh lime wedges – Serving the wraps with lime on the side lets everyone brighten up their own plate.

How To Make the Sweet Chili Chicken Wraps

These Sweet Chili Chicken Wraps come together in a few simple steps: crisp the chicken, toss it in a sticky sauce, build a fresh slaw, and roll everything up. Here’s exactly how I do it.

Step 1: Prep and Season the Chicken

Cut the boneless skinless chicken thighs into bite‑size pieces so they cook quickly and fit nicely inside the wraps. Pat them dry with paper towels so the coating sticks well.

In a bowl, toss the chicken pieces with cornstarch, garlic powder, salt, and black pepper until everything is evenly coated. You want a thin, even layer of cornstarch—no big clumps—so the chicken crisps instead of turning gummy.

Step 2: Crisp the Chicken in a Skillet

Heat a generous swirl of vegetable oil in a large skillet over medium‑high heat. When the oil is shimmering, add the chicken in a single layer, working in batches if needed so you don’t overcrowd the pan.

Let the chicken cook undisturbed for a few minutes so it can brown deeply on one side, then flip and continue cooking until the pieces are golden, crisp, and cooked through in the center. Transfer the cooked chicken to a plate while you make the sauce.

Step 3: Make the Sweet Chili Glaze

Reduce the heat to medium and carefully wipe out any excess oil from the skillet, leaving just a light film. Add the sweet chili sauce, soy sauce, honey, and lime juice.

Stir the mixture as it comes to a gentle simmer. It should start to bubble and thicken slightly. Taste and adjust—add a little more honey for sweetness, extra lime for brightness, or a splash more soy sauce if you want it saltier.

Return the crispy chicken to the skillet and toss it in the sauce until every piece is glossy and thoroughly coated. Turn off the heat and let the chicken sit while you prep the veggies and tortillas.

Step 4: Build the Fresh Crunchy Filling

In a mixing bowl, combine the shredded cabbage, shredded carrots, and thin cucumber strips. Season with a tiny pinch of salt and a squeeze of lime juice if you like.

This simple slaw adds crunch and freshness without needing a heavy dressing, which keeps the wraps from becoming soggy.

Step 5: Toast the Tortillas

Warm the flour tortillas one at a time in a dry skillet over medium heat, or directly over a low gas flame for a few seconds per side. You’re looking for soft, pliable tortillas with a few charred spots.

Stack them on a plate and cover with a clean kitchen towel to keep them warm while you assemble the wraps.

Step 6: Whisk the Spicy Mayo Drizzle

In a small bowl, stir together the mayonnaise and sriracha until smooth. You can make this as mild or as spicy as you like—just taste and adjust the amount of sriracha.

This creamy drizzle adds richness and a little extra heat that pairs perfectly with the sweet chili glaze.

Step 7: Assemble the Sweet Chili Chicken Wraps

Lay a warm tortilla on your work surface. Add a layer of the cabbage‑carrot‑cucumber mixture down the center, leaving space at the edges for rolling.

Spoon a generous line of sweet chili chicken over the veggies. Drizzle with the spicy mayo and an extra spoonful of sweet chili sauce if you’re feeling bold. Sprinkle with fresh cilantro.

Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a snug wrap. Repeat with the remaining tortillas and filling.

Slice each wrap in half on the diagonal, drizzle with more sauce if desired, and serve with fresh lime wedges.

How to Serve and Store Sweet Chili Chicken Wraps

I like to serve these wraps as soon as they’re assembled, when the chicken is still warm and the veggies are extra crisp. A little squeeze of lime over the top right before you dig in makes the flavors pop.

If you’re serving a crowd, you can keep the components separate on a platter—warm tortillas, a bowl of sweet chili chicken, a big pile of slaw, and lots of cilantro and lime—and let everyone build their own. It’s fun, interactive, and perfect for picky eaters who like to control their own toppings.

For storage, keep leftovers unassembled whenever possible. Store the chicken in an airtight container in the fridge for up to 3 days. The slaw will also keep for a day or two, though it’s crispiest on day one. Tortillas can be wrapped and kept at room temperature if they’re unopened, or refrigerated once the package is opened.

When you’re ready for another wrap, simply rewarm the chicken gently in a skillet or microwave, refresh the tortillas, and assemble with fresh or leftover veggies.

What to Serve With Sweet Chili Chicken Wraps?

These wraps play nicely with so many sides. Here are a few of my favorite pairings when I want to round this into a full meal.

Tex-Mex Salad

A bright, crunchy salad loaded with corn, black beans, tomatoes, and a zesty dressing brings extra freshness to the plate and balances the sweet heat of the wraps.

Roasted Rosemary Sweet Potatoes

Tender roasted sweet potatoes with rosemary and a little crisp edge are a cozy, hearty side that still feels wholesome and vibrant.

Garlic Ritz Snacks

Buttery, garlicky cracker bites are an easy nibble to set out before dinner or alongside the wraps for a bit of salty crunch.

California Spaghetti Salad

A chilled pasta salad with colorful veggies and a tangy dressing makes a fun contrast to the warm wraps and is great for potlucks or cookouts.

Cabbage Fat Burning Soup

If you want to keep things lighter, a bowl of veggie‑packed cabbage soup alongside half a wrap makes a satisfying but not heavy lunch.

Want More Easy Chicken Dinner Ideas?

If these Sweet Chili Chicken Wraps are your kind of weeknight magic, I have plenty of other easy chicken recipes you’ll love. They’re all big on flavor, cozy enough for family dinner, and simple enough for busy nights.

• Try my Creamy Honey Pepper Chicken Mac and Cheese when you’re craving a cheesy, ultra‑comforting skillet meal.

• If you love bright, smoky flavors, make a batch of Chipotle Lime Chicken with Corn and Peppers for an easy skillet dinner.

• For a pasta night twist, Garlic Butter Chicken with Rigatoni and Parmesan is rich, garlicky, and totally satisfying.

• When you want something creamy but still weeknight‑friendly, my White Cheddar Chicken Pasta checks all the boxes.

Save This Pin For Later

Save this sweet and spicy wrap idea to your favorite Pinterest board so it’s easy to find the next time you need a fast dinner with big flavor.

Tried it with a twist—maybe extra veggies, a different hot sauce, or grilled chicken instead of pan‑fried? I’d love to hear how it turned out. Share your tweaks, questions, or reviews so we can keep inspiring each other in the kitchen.

Need more inspiration? Explore my daily kitchen creations on the Savor Queen Pinterest page. Your next favorite might be waiting there.