This recipe began as a busy-week dinner rescue and quickly became a household favorite. I discovered the simple combination of grilled chicken and sweet chili sauce on a rushed weeknight when pantry staples and a leftover rotisserie bird needed to become something special. The result was a crunchy, saucy wrap that tasted like a restaurant takeout but came together in minutes. It’s balanced — sweet heat from the sauce, cool crunch from cucumber and lettuce, and the satisfying chew of a warm tortilla. Each bite is a contrast of textures and familiar flavors that keeps everyone reaching for seconds.

I love how flexible these wraps are. Use baked, grilled, or leftover rotisserie chicken, toss it in a store-bought sweet chili glaze like Mae Ploy for authentic Thai sweetness, and finish with bright herbs and a squeeze of lime. They’re perfect for packed lunches, picnic days, or a casual family dinner. Over the years, making them became my go-to when I want something flavorful with minimal fuss — quick to prep, quick to assemble, and adored by kids and adults alike.

Ingredients

• Protein: 2 cooked chicken breasts (about 8 ounces each). Use grilled or baked chicken for a smoky edge, or shredded rotisserie for speed. Firm white meat works best for clean slices and even distribution.
• Sauce: 1/2 cup sweet chili sauce. I prefer Mae Ploy or Thai Kitchen for authentic balance of sweet, tangy, and mild heat; it clings nicely to warm chicken.
• Wraps & Greens: 4 large tortillas (10 to 12 inch, flour or whole wheat) and 1 cup shredded lettuce (iceberg or romaine). Choose flour for pliability; whole wheat adds a nuttier flavor.
• Vegetables: 1 cucumber (thinly sliced), 1 bell pepper (thinly sliced), 1 carrot (julienned). Fresh, cold vegetables provide contrast to the sauced chicken.
• Optional: Shredded cheese to taste, 1 small avocado (sliced), fresh herbs such as cilantro, mint, or basil, and lime wedges for squeezing.
• Pantry: 1 tablespoon olive oil for cooking if using raw chicken; salt and pepper to taste.

Instructions

Season and Cook Chicken: Pat 2 chicken breasts dry and season lightly with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook the breasts about 5–7 minutes per side until an instant-read thermometer reads 165°F. Rest the meat 5 minutes to allow juices to redistribute. Slice Against the Grain: Slice the rested chicken thinly against the grain into slices roughly 1/8 to 1/4 inch thick. Slicing against the grain shortens muscle fibers and yields tender, easy-to-bite pieces that are ideal for wrapping. Toss with Sweet Chili Sauce: Place the warm slices in a bowl and add 1/2 cup sweet chili sauce. Toss gently until evenly coated and let sit 2–3 minutes so the glaze adheres without sogginess; residual heat helps the flavor penetrate. Prep Vegetables: Thinly slice the cucumber and bell pepper and julienne the carrot. Shred about 1 cup lettuce and keep all vegetables chilled until assembly — cold vegetables preserve crunch and contrast the warm chicken. Warm Tortillas: Warm tortillas in a dry skillet 10–15 seconds per side over medium heat until pliable, or microwave wrapped in a damp paper towel for 10–15 seconds. Warm tortillas roll better and don’t tear. Assemble Wraps: Lay a warm tortilla flat, layer shredded lettuce, sauced chicken, cucumber, bell pepper, and carrot. Add optional shredded cheese, sliced avocado, and herbs. Squeeze lime over the filling if desired. Roll and Serve: Fold the short sides in, then roll tightly from one edge to the other. Cut each wrap in half diagonally and serve immediately, or wrap in parchment for transport; keep chilled until serving if prepping ahead.

Storage Tips

Store components separately for best texture. Keep sauced chicken in an airtight container in the refrigerator up to 3 days. Vegetables like cucumber, pepper, and shredded lettuce should be stored in separate containers or resealable bags with a paper towel to absorb moisture and keep crisp for 2–3 days. If you’ve assembled wraps for short-term transport, wrap tightly in parchment or foil and refrigerate; consume within 24 hours for best quality. Do not freeze assembled wraps — the tortillas and veggies will become limp. You can freeze cooked chicken (unsauced) for up to 3 months; thaw overnight in the fridge before tossing with sauce.

Ingredient Substitutions

Swap the chicken for shredded rotisserie bird to save time, or use thinly sliced pork loin or tofu steaks for a vegetarian twist (toss grilled tofu in sauce). If you prefer lower sugar, use a reduced-sugar chili sauce or mix half sweet chili and half Sriracha for more heat. Replace flour tortillas with whole wheat or gluten-free wraps; for a lettuce wrap version, large romaine leaves work well though the structure is more delicate. Avocado can be substituted with a smear of Greek yogurt mixed with lime for creaminess and tang.

Serving Suggestions

Serve these wraps with crisp sides: sweet potato fries, an Asian slaw, or a simple edamame salad. Garnish with extra fresh herbs and lime wedges. For a party, slice each wrap into bite-size pinwheels and secure with a toothpick for easy finger food. For a heartier meal, offer steamed rice or a light noodle salad alongside. A cold lager or a jasmine iced tea complements the sweet-spicy profile nicely.

Cultural Background

These wraps are an Asian-inspired fusion rather than a traditional dish. Sweet chili sauce, popular in Thai and Southeast Asian cuisine, provides the approachable sweet-heat that pairs beautifully with grilled proteins. The idea of wrapping fillings in flatbreads crosses many culinary traditions — from Vietnamese rice paper rolls to Mexican tacos — and these wraps borrow familiar Thai flavors while using a Western-style tortilla for convenience and portability.

Seasonal Adaptations

In summer, use extra crunchy cucumber and sweet summer bell peppers and serve chilled for a light meal. In cooler months, swap the fresh herbs for a quick charred corn salsa and use warm grilled chicken for comforting heat. For holiday gatherings, make a larger platter with multiple filling options — such as citrus-marinated chicken and a pickled veg mix — so guests assemble their own wraps.

Meal Prep Tips

For weekly meal prep, cook and slice chicken in advance and store in a vacuum-sealed or airtight container. Keep sauce separate or toss a portion of chicken with sauce when you’re ready to eat to maintain texture. Portion vegetables into single-serve containers and wrap tortillas in foil once warmed for easy grab-and-go lunches. Label containers with dates and use within 2–3 days for peak freshness.

These wraps are a satisfying blend of speed, flavor, and texture — the kind of meal I turn to when I want something quick but not boring. Make them your own with herbs and toppings you love, and they’ll quickly become a weekly staple.