There are some meals that just work for any occasion, from a speedy weeknight dinner to a relaxed weekend lunch in the garden. For my family and me, this Sweet Chili Chicken Wraps recipe is exactly that. It’s a brilliant combination of textures and flavours: wonderfully crispy chicken coated in a sticky, tangy, and sweet sauce, all bundled up in a soft tortilla with fresh, crunchy salad. I’ve been making this for over 6 years, and it never disappoints.

What makes these wraps so special is the balance. The gentle warmth from the chili is perfectly offset by the cooling cucumber and lettuce, while the savoury, crispy chicken provides a satisfying bite. We’re not just throwing some cooked chicken in a wrap here; we’re creating layers of flavour that come together beautifully. It’s the kind of meal that feels like a treat but is genuinely straightforward to put together on a busy Tuesday evening.

This recipe is ideal for anyone who loves a bit of a kick without overwhelming heat. It works wonderfully for families, as you can easily adjust the spice level, and it’s also great for feeding friends. We often set up a little assembly station with all the fillings in separate bowls, letting everyone build their own perfect wrap. It’s interactive, fun, and always gets rave reviews.

Recipe Overview

This recipe guides you through creating deliciously crispy chicken pieces, tossing them in a vibrant sweet chili sauce, and assembling the ultimate chicken wrap. The chicken is pan-fried to achieve a golden, crunchy coating before being enveloped in the glossy sauce. I’ve tested this with both chicken breast and thighs, and while both work, thighs stay noticeably more tender and juicy.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Sweet Chili Chicken Wraps Recipe

• Genuine Flavour: The sauce is the star – a perfect blend of sweet, spicy, and tangy notes from the sweet chili, soy sauce, and fresh lime. It clings to the crispy chicken without making it soggy.
• Ready in Under 30 Minutes: From chopping the chicken to serving the wraps, the whole process comes together in about half an hour, making it a fantastic option for a weeknight dinner.
• Flexible Recipe: You can easily customise these wraps. Add avocado for creaminess, switch the lettuce for spinach, or throw in some sliced peppers. The recipe is a great base for your own creations.
• Great for Casual Gatherings: This works beautifully for a laid-back lunch or a casual dinner with friends. Everyone can assemble their own, which takes the pressure off the host.
• Family Tested: My whole family enjoys these, from the adults who love the spicy kick to the kids who appreciate the sweet stickiness of the chicken. It’s a meal that always brings smiles to the table.

Sweet Chili Chicken Wraps Recipe

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, I find that using a good quality sweet chili sauce makes all the difference. I often use Blue Dragon as it has a reliable balance of sweetness and heat that isn’t too overpowering. All these ingredients should be readily available at your local supermarket.

• For the Crispy Chicken:
• 500g boneless, skinless chicken thighs, cut into bite-sized pieces
• 60g plain flour
• 30g cornflour
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable or sunflower oil, for frying
•  
• For the Sweet Chili Sauce:
• 120ml sweet chili sauce
• 2 tbsp reduced-salt soy sauce
• 1 tbsp rice vinegar
• 1 tbsp lime juice, freshly squeezed
• 1 clove garlic, minced
• 1 tsp ginger, freshly grated (optional)
•  
• For Assembling the Wraps:
• 4 large flour tortillas
• 1/2 iceberg lettuce, shredded
• 1/2 cucumber, deseeded and thinly sliced
• 1 large tomato, diced
• 1/2 red onion, very thinly sliced
• Fresh coriander and sesame seeds, for garnish (optional)

Sara’s Tip: Don’t skip the cornflour in the chicken coating! It’s the key ingredient that helps create that extra-crispy, light texture that stays crunchy even after being tossed in the sauce.

How to Make Sweet Chili Chicken Wraps Recipe

The process is simple: coat the chicken, fry until golden, whip up the sauce in the same pan, and then toss everything together. It’s an efficient method that maximises flavour and minimises washing up.

1. Prepare the Chicken Coating: In a medium-sized bowl, combine the plain flour, cornflour, smoked paprika, garlic powder, salt, and pepper. Mix well to ensure everything is evenly distributed.
2. Coat the Chicken: Add the bite-sized chicken pieces to the flour mixture. Toss them thoroughly until every piece is well-coated. Shake off any excess flour. This step is crucial for getting that crispy finish.
3. Fry the Chicken: Heat the oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the coated chicken pieces in a single layer. Be sure not to overcrowd the pan; fry in two batches if necessary.
4. Cook Until Golden: Fry the chicken for about 6-8 minutes, turning occasionally, until it’s golden brown, crispy, and cooked through. I find using tongs is the easiest way to turn each piece. Once cooked, remove the chicken from the pan with a slotted spoon and set it aside on a plate. For information on cooking chicken safely, you can always consult the Food Standards Agency guidelines.
5. Make the Sauce: Reduce the heat to medium-low. In the same pan (no need to clean it), add the sweet chili sauce, soy sauce, rice vinegar, lime juice, minced garlic, and grated ginger (if using). Stir continuously for 1-2 minutes until the sauce is heated through and slightly thickened.
6. Combine Chicken and Sauce: Return the crispy chicken to the pan. Gently toss the chicken in the sauce until every piece is generously coated and glossy. Cook for another minute to let the flavours meld.
7. Warm the Wraps: While the chicken is resting, warm your tortillas. You can do this in a dry frying pan for 30 seconds on each side, or in the microwave for 20-30 seconds until they are soft and pliable.
8. Assemble Your Wraps: Lay a warm tortilla flat. Layer it with shredded lettuce, cucumber, tomato, and red onion. Top with a generous portion of the sweet chili chicken. Garnish with fresh coriander and a sprinkle of sesame seeds, if you like. Fold the bottom of the wrap up, then fold in the sides, and roll it up tightly. Serve immediately.

Tips From My Kitchen

• Temperature Control: Ensure your oil is hot enough before adding the chicken. If it’s not, the coating will absorb oil and become greasy rather than crispy. A small piece of coating should sizzle immediately when dropped in.
• The Secret Step: Don’t add the chicken back into the sauce until the very last minute. I learned that tossing the crispy chicken in the warm sauce right before serving ensures it stays crunchy. If it sits in the sauce for too long, the coating will soften.
• Make-Ahead: You can chop all the salad ingredients and mix the sauce components (except the fresh garlic and ginger) a day in advance. Store them in airtight containers in the fridge. This makes assembly even faster on the day.
• Storage: Leftover sweet chili chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat it in a pan or in the oven to help it crisp up again. It’s best to store the chicken and salad fillings separately to avoid a soggy wrap.

Equipment You’ll Need

• Large frying pan or skillet
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula
• Tongs

Delicious Variations to Try

One of the best things about this recipe is how adaptable it is. Here are a few variations my family and I have enjoyed over the years:

• Spicy Chicken Wraps: For those who like more heat, add 1/2 teaspoon of chili flakes or a few dashes of sriracha to the sauce mixture. You could also add some sliced fresh red chili to the wraps themselves.
• Vegetarian Option: This recipe works brilliantly with firm tofu or halloumi. For tofu, press it well to remove excess water, cube it, and coat and fry it exactly as you would the chicken. For halloumi, simply slice and pan-fry until golden before tossing in the sauce.
• Different Protein: Try this with prawns! Use large, raw king prawns, coat them in the flour mixture, and fry for 2-3 minutes until pink and cooked through. They soak up the sweet chili sauce beautifully. If you enjoy experimenting with chicken sauces, my Bang Bang Chicken Thighs recipe is another one you might like.

What to Serve With Sweet Chili Chicken Wraps

While these wraps are a satisfying meal on their own, a little something on the side can complete the experience. Here are some of my go-to pairings:

• Sweet Potato Fries: The sweetness of the fries complements the gentle heat of the wraps, and their crispy texture is a great match.
• A Simple Coleslaw: A creamy, crunchy coleslaw offers a cool contrast to the warm, spicy chicken. A yogurt-based dressing keeps it light and fresh.
• Drink Pairing: A crisp, cold lager or a zesty Sauvignon Blanc cuts through the richness of the sauce perfectly. For a non-alcoholic option, a sparkling lime and mint drink is wonderfully refreshing.

Frequently Asked Questions

Sweet Chili Chicken Wraps Recipe

Crispy fried chicken pieces tossed in a sweet and tangy chili sauce, served in a warm tortilla with fresh salad. A perfect quick and easy meal for any day of the week.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Fusion

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Crispy Chicken

• 500 g boneless skinless chicken thighs, cut into bite-sized pieces
• 60 g plain flour
• 30 g cornflour
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable or sunflower oil for frying
•  

For the Sweet Chili Sauce

• 120 ml sweet chili sauce
• 2 tbsp reduced-salt soy sauce
• 1 tbsp rice vinegar
• 1 tbsp lime juice freshly squeezed
• 1 clove garlic minced
• 1 tsp ginger freshly grated (optional)

For Assembling the Wraps

• 4 large flour tortillas
• 1/2 iceberg lettuce shredded
• 1/2 cucumber deseeded and thinly sliced
• 1 large tomato diced
• 1/2 red onion very thinly sliced
• Fresh coriander and sesame seeds for garnish (optional)

Method

 

1. Prepare the Chicken Coating: In a medium-sized bowl, combine the plain flour, cornflour, smoked paprika, garlic powder, salt, and pepper. Mix well to ensure everything is evenly distributed.
2. Coat the Chicken: Add the bite-sized chicken pieces to the flour mixture. Toss them thoroughly until every piece is well-coated. Shake off any excess flour. This step is crucial for getting that crispy finish.
3. Fry the Chicken: Heat the oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the coated chicken pieces in a single layer. Be sure not to overcrowd the pan; fry in two batches if necessary.
4. Cook Until Golden: Fry the chicken for about 6-8 minutes, turning occasionally, until it's golden brown, crispy, and cooked through. I find using tongs is the easiest way to turn each piece. Once cooked, remove the chicken from the pan with a slotted spoon and set it aside on a plate. For information on cooking chicken safely, you can always consult the Food Standards Agency guidelines.
5. Make the Sauce: Reduce the heat to medium-low. In the same pan (no need to clean it), add the sweet chili sauce, soy sauce, rice vinegar, lime juice, minced garlic, and grated ginger (if using). Stir continuously for 1-2 minutes until the sauce is heated through and slightly thickened.
6. Combine Chicken and Sauce: Return the crispy chicken to the pan. Gently toss the chicken in the sauce until every piece is generously coated and glossy. Cook for another minute to let the flavours meld.
7. Warm the Wraps: While the chicken is resting, warm your tortillas. You can do this in a dry frying pan for 30 seconds on each side, or in the microwave for 20-30 seconds until they are soft and pliable.
8. Assemble Your Wraps: Lay a warm tortilla flat. Layer it with shredded lettuce, cucumber, tomato, and red onion. Top with a generous portion of the sweet chili chicken. Garnish with fresh coriander and a sprinkle of sesame seeds, if you like. Fold the bottom of the wrap up, then fold in the sides, and roll it up tightly. Serve immediately.

Notes

Serve immediately for the best crispy texture. For extra creaminess, add a drizzle of mayonnaise or Greek yogurt.

I really hope you enjoy making this Sweet Chili Chicken Wraps recipe as much as I do. It’s a true staple in my kitchen for a reason, and it’s one that always gets compliments. If you give it a try, please let me know how it turned out in the comments below. And if you have room for dessert, some Biscoff Truffles would be a decadent finish! Happy cooking!
– Sara