Save The first time I made these wraps, I was rushing to put together something edible for friends who'd shown up unexpectedly. My apartment smelled like sweet chili and garlic within minutes, and everyone ended up hovering around the stove instead of sitting down like normal people. Now they're my go-to when I want something that feels special but doesn't require me to be a professional chef or own a million fancy tools.
Last summer I took these on a picnic and forgot napkins, which turned into a hilarious mess but also proved how forgiving this recipe really is. We ended up eating with our hands, getting sauce everywhere, and nobody cared because the wraps held together perfectly. My friend Sarah still texts me asking for that sauce recipe, even though I've told her a dozen times it's literally just sweet chili sauce and soy sauce.
Ingredients
- Boneless chicken breasts: I've learned that pounding them to an even thickness before marinating makes a huge difference in how juicy they turn out
- Sweet chili sauce: This is the backbone of the whole recipe so don't be tempted to use the cheap stuff from the discount aisle
- Soy sauce: It cuts through the sweetness and adds that savory depth that keeps the wrap from being one-note
- Garlic powder and ginger: Fresh is great but honestly the powdered versions work perfectly here and save you chopping time
- Flour tortillas: Warm them up or they'll crack when you try to fold everything inside
- Shredded lettuce and carrots: The crunch contrasts beautifully with the tender chicken and soft tortilla
- Fresh cilantro: If you're one of those people who thinks cilantro tastes like soap, just leave it out or use basil instead
Instructions
- Marinate the chicken:
- Pat the chicken dry with paper towels, season it with the garlic powder, ginger, salt, and pepper, then toss it until it's evenly coated. Mix the sweet chili sauce and soy sauce in a separate bowl, pour half over the chicken, and save the rest for later.
- Let it rest:
- Cover the bowl and stick it in the fridge for at least 30 minutes, though I've definitely cooked it after 15 when I was hangry and it still turned out fine.
- Cook the chicken:
- Heat the olive oil in a large skillet over medium heat, add the chicken, and cook for about 6-7 minutes per side until it's golden and reaches 165°F internally.
- Rest and slice:
- Move the cooked chicken to a cutting board and let it rest for 5 minutes before slicing it into thin strips against the grain.
- Warm the tortillas:
- Toss them in a dry skillet for about 30 seconds per side or zap them in the microwave until they're pliable.
- Assemble:
- Lay a tortilla flat, pile on lettuce, chicken, carrots, cucumbers, and cilantro, drizzle with the reserved sauce, then fold in the sides and roll it up tight from the bottom.
Save 
Save These wraps have become my Sunday meal prep staple because I can pack all the components separately and they still taste amazing three days later. Something about the combination of warm, saucy chicken and cold, crisp vegetables just hits different.
Making It Your Own
I've swapped the chicken for shrimp when I wanted something lighter, and honestly it might be even better. The key is keeping that sweet chili-soy marinade because that's where all the magic happens. Add some sliced avocado or bell peppers if you want extra texture, or throw in red pepper flakes if you like to live dangerously.
Timing Is Everything
The hands-on time is minimal but you do need to account for that 30-minute marinade window. I usually get the chicken going first, then use that time to shred all my vegetables and clean up my workspace so I'm not frantically chopping while the chicken is cooking.
Serving Suggestions
Slice these diagonally and arrange them on a platter like you're at a fancy café, even if you're just eating them on your couch while watching Netflix. They're surprisingly impressive looking for something that takes zero actual skill.
- Pair with a simple Asian-style slaw or some potato chips if you want something on the side
- Extra lime wedges make everything taste brighter and fresher
- Napkins aren't optional unless you enjoy explaining sticky sauces to your dry cleaner
Save 
Save I hope these wraps become as much of a staple in your kitchen as they are in mine. They're the perfect reminder that good food doesn't have to be complicated.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes in the refrigerator. This allows the sweet chili and soy sauce flavors to penetrate the meat, resulting in more flavorful and tender chicken.
- → Can I make these wraps ahead of time?
Yes, store components separately in the refrigerator for up to 2 days. Keep the sliced chicken, vegetables, and sauce in separate containers, then assemble wraps just before eating to prevent soggy tortillas.
- → What can I substitute for the flour tortillas?
Large lettuce leaves, collard wraps, or gluten-free tortillas work well as alternatives. For a low-carb option, use butter lettuce or romaine leaves as the wrap base.
- → How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (75°C). Cut into the thickest part to ensure no pink remains and the juices run clear. Cooking typically takes 6-7 minutes per side.
- → Can I add extra vegetables to these wraps?
Absolutely. Sliced bell peppers, shredded cabbage, avocado, or bean sprouts make excellent additions. Adjust the vegetables based on personal preference and what's available in your kitchen.