Introduction
Have you ever wondered if it’s possible to recreate that irresistible, zingy flavor of your favorite takeout right in your own kitchen, but in a way that’s quicker, fresher, and so much more satisfying? What if I told you that the answer comes wrapped in a warm tortilla, packed with bold flavors, and is ready in under 30 minutes? Life gets busy, I completely get it. Between juggling work, family, and everything in between, getting a delicious and exciting meal on the table can feel like a huge challenge. That’s where these incredible Chili Chicken Wraps come in. This isn’t just another recipe for me; it’s a solution. It’s the answer to those hectic weeknights when you’re craving something spectacular but are short on time. It’s born from my own experiences of wanting to feed my family, Emily and the kids, something that feels special without spending hours in the kitchen. It’s about bringing that moment of pure, flavorful joy to the dinner table, watching everyone’s eyes light up after the first bite. This is the meal that proves you don’t need a lot of time to create a lot of happiness.
Why You’ll Love This Chili Chicken Wraps
These wraps have become a staple in our house for so many reasons, and I’m confident they’ll become a favorite in yours too. They strike the perfect balance between convenience and “wow” factor, making them ideal for just about any occasion.
- Incredibly Fast and Easy: From start to finish, you can have these wraps on the table in under 30 minutes. The steps are simple, straightforward, and perfect for even beginner cooks. It’s a true lifesaver on busy weeknights when you need a quick meal without sacrificing flavor.
- Packed with Sensational Flavor: The magic is in the sauce. It’s a perfect blend of sweet, spicy, and savory that coats the crispy chicken in a glossy, addictive glaze. Every single bite is an explosion of flavor that will have you reaching for another. It’s that satisfying taste you often find in a great crispy chicken sandwich with spicy mayo, but in a fun, handheld form.
- Family Friendly and Customizable: Everyone loves a wrap! My kids, Adams and Jana, devour these every time. You can easily adjust the spice level by adding more or less sriracha to suit your family’s tastes. Plus, the filling options are endless, so everyone can build their perfect wrap.
- Great for Meal Prep: This recipe is a meal prepper’s dream. You can cook the chicken and chop the veggies ahead of time. When you’re ready to eat, just warm the chicken, assemble the wraps, and dinner is served in minutes. It makes healthy eating during a busy week so much more achievable. For other wrap ideas, you might also like these buffalo chicken lettuce wraps.
- Better Than Takeout: Why order out when you can make something this delicious at home? You control the ingredients, so you know exactly what you’re eating. It’s fresher, often healthier, and gives you that same satisfying feeling of a special treat, much like a homemade chinese takeaway crispy chilli chicken.
Ingredients for Chili Chicken Wraps
- 1 lb boneless, skinless chicken breasts, cut into small bite sized pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/4 red onion, thinly sliced
- Optional: chopped cilantro and sliced avocado for serving
For the Sweet Chili Sauce:
- 1/2 cup sweet chili sauce (store bought is great!)
- 2 tablespoons soy sauce (or tamari for gluten free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha or more, to taste
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
Substitutions: Feel free to use chicken thighs instead of breasts for extra flavor. For a gluten free version, use corn tortillas or large lettuce leaves (like butter lettuce or iceberg) instead of flour tortillas and substitute soy sauce with tamari. You can also explore different takes on this dish from places like CrunchTime Kitchen.
How to Make Chili Chicken Wraps
Step-by-Step Instructions
Making these wraps is a simple process that comes together in just a few stages. Follow these steps for perfect Chili Chicken Wraps every time!
- Prepare the Chicken: Start by patting your chicken pieces dry with a paper towel. This is a key step to ensure they get nice and crispy. In a medium bowl, whisk together the cornstarch, salt, and pepper. Add the chicken pieces and toss them until every piece is evenly coated. Set aside for a moment.
- Whisk the Sauce: In a separate small bowl, it’s time to create that amazing sauce. Combine the sweet chili sauce, soy sauce, rice vinegar, honey, sriracha, sesame oil, minced garlic, and grated ginger. Whisk everything together until it’s smooth and well combined. Give it a taste and feel free to add more sriracha if you like a bit more heat.
- Cook the Chicken: Place a large skillet or frying pan over medium high heat and add the olive oil. Once the oil is shimmering, carefully add the coated chicken pieces to the pan in a single layer. Be sure not to overcrowd the pan; cook in batches if you need to. Cook for about 3 to 4 minutes per side, until the chicken is golden brown, crispy, and cooked through.
- Sauce the Chicken: Once the chicken is beautifully golden and crisp, reduce the heat to low. Pour the prepared sweet chili sauce mixture all over the chicken in the skillet. Stir gently to coat every single piece in that glorious, glossy sauce. Let it simmer for just a minute or two, allowing the sauce to thicken slightly and cling to the chicken.
- Warm the Tortillas: A warm, soft tortilla makes all the difference. You can warm your tortillas one at a time in a dry skillet for about 30 seconds per side, or wrap the stack in a damp paper towel and microwave for 30 to 45 seconds until they are soft and pliable.
- Assemble Your Wraps: Now for the fun part! Lay a warm tortilla flat. Spoon a generous amount of the saucy chili chicken down the center. Top it with a handful of shredded lettuce, shredded carrots, and a few slices of red onion. Add some fresh cilantro or creamy avocado if you’re using them. Fold in the sides of the tortilla, then tightly roll it up from the bottom to create your wrap. Slice in half and get ready to enjoy! For a slightly different approach, you can also check out this chilli chicken wraps recipe.
Pro Tips & Variations
After making these Chili Chicken Wraps dozens of times, I’ve picked up a few tricks to make them even better. Here are my top tips and some fun variations to try!
- Don’t Skip the Cornstarch: The cornstarch coating is the secret to getting that perfectly crispy chicken. It creates a light, crunchy exterior that holds up beautifully once you add the sauce. Make sure the chicken is well coated before it hits the hot pan.
- Get Your Pan Hot: For a great sear and crispy texture, ensure your pan and oil are properly heated before adding the chicken. The chicken should sizzle immediately when it touches the pan. This quick cooking method locks in the juices and prevents the chicken from becoming tough.
- Assemble Just Before Serving: To prevent the wraps from getting soggy, it’s best to assemble them right before you plan to eat. The warm, saucy chicken and crisp, cool veggies are the perfect combination, and you want to enjoy that texture contrast at its peak.
Variations:
- Make It Extra Spicy: If you’re a fan of heat, don’t be shy with the spice. Add extra sriracha to the sauce, or toss in a pinch of red pepper flakes with the chicken. You could even add some sliced jalapeños to the wraps for a fiery kick, similar to what you might find in spicy chicken tacos with avocado salsa.
- Add a Creamy Element: To balance the sweet and spicy flavors, add a drizzle of ranch dressing, a dollop of sour cream, or a smear of cream cheese on the tortilla before adding the other ingredients. A spicy mayo or a simple yogurt sauce would also be fantastic.
- Go for a Different Protein: This recipe works wonderfully with other proteins too! Try it with crispy shrimp or even crispy tofu for a vegetarian option. For tofu, make sure you press it well to remove excess water before coating it in cornstarch and frying.
- Turn It into a Bowl: Not in the mood for a wrap? Serve the chili chicken over a bed of jasmine rice or quinoa. Top with all the same veggies, plus some steamed broccoli or edamame, for a delicious and satisfying bowl.
Serving Suggestions
While these Chili Chicken Wraps are a fantastic meal all on their own, pairing them with the right side dish can turn a simple dinner into a full fledged feast. The key is to choose sides that complement the sweet and spicy flavors of the wraps without overpowering them.
A simple and refreshing side salad is always a great choice. A mix of crisp greens with a light vinaigrette can provide a cool contrast to the warm, saucy chicken. For something a bit more substantial, a side of coconut rice or cilantro lime rice would be delicious, soaking up any extra sauce and adding another layer of flavor. If you’re in the mood for something crunchy, consider making a batch of homemade sweet potato fries. Their natural sweetness pairs wonderfully with the chili sauce. You could even serve them alongside a simple coleslaw, which adds a creamy, tangy element that cuts through the richness of the wrap. If you enjoy handheld meals, you might also be inspired by this chicken quesadilla with chipotle sauce, which offers a different but equally delicious experience.
Storage & Reheating for Chili Chicken Wraps
Proper storage is key to enjoying leftovers that taste just as good as the day you made them. For best results, I highly recommend storing the components separately. Keep the cooked chili chicken in an airtight container in the refrigerator for up to 3 days. Store the tortillas in their original packaging or a zip top bag, and keep the fresh veggies (lettuce, carrots, onion) in separate containers or bags in the fridge.
When you’re ready to enjoy the leftovers, avoid the microwave if you want to maintain the chicken’s crispy texture. The best way to reheat the chicken is in a skillet over medium heat for a few minutes until warmed through. You can also use an air fryer, which does an amazing job of re crisping the chicken; just a few minutes at 375°F should do the trick. Once the chicken is hot, warm your tortillas and assemble the wraps fresh. Storing the components separately prevents the tortillas from becoming soggy and keeps the veggies crisp and fresh.
FAQ about Chili Chicken Wraps
Can I make these wraps ahead of time?
Absolutely! For the best results, I recommend prepping the components ahead of time and assembling the wraps just before serving. You can cook the chicken and store it in the fridge, chop all your veggies, and have the tortillas ready to go. When it’s time to eat, simply reheat the chicken and build your wraps. This makes for an incredibly fast meal.
Is this recipe very spicy?
This recipe has a mild to medium level of spice that most people will enjoy. The sweetness from the chili sauce and honey really balances the heat from the sriracha. The great news is that it’s completely customizable! If you prefer less spice, use less sriracha or skip it altogether. If you love heat, feel free to add more to your liking.
What is the best cut of chicken for this recipe?
I use boneless, skinless chicken breasts because they are lean and cook quickly. However, boneless, skinless chicken thighs are also an excellent choice. They are more forgiving and tend to be a bit more juicy and flavorful. The method for preparation and cooking remains the same for both.
How can I prevent my Chili Chicken Wraps from getting soggy?
The best way to prevent a soggy wrap is to assemble it right before you eat it. The sauce on the chicken will eventually soften the tortilla. Also, be mindful not to overfill your wrap. Too much filling can make it difficult to roll and more prone to becoming messy. Warming the tortilla also helps it hold up a little better.
Final Thoughts on Chili Chicken Wraps
There is something truly special about a meal that is both incredibly simple to make and wildly delicious to eat. These Chili Chicken Wraps are exactly that. They represent everything I love about home cooking: taking simple, fresh ingredients and transforming them into a meal that brings excitement and happiness to the dinner table. It’s a recipe that’s perfect for a busy parent, a hungry family, or anyone looking to add a little flair to their weeknight routine.
I hope you and your family love these wraps as much as we do. If you make this recipe, I would be thrilled to hear about it! Please leave a comment and a rating below to let me know how it turned out. And if you’re looking for more easy and delicious meal ideas, don’t forget to subscribe to our newsletter and follow along on Pinterest. Now, grab your apron, and let’s get cooking!
Chili Chicken Wraps
Ingredients
Equipment
Method
- Start by patting your chicken pieces dry with a paper towel. In a medium bowl, whisk together the cornstarch, salt, and pepper. Add the chicken pieces and toss them until every piece is evenly coated. Set aside for a moment.
- In a separate small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, sriracha, sesame oil, minced garlic, and grated ginger until smooth and well combined. Taste and add more sriracha if desired.
- Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken pieces in a single layer, cooking in batches if needed. Cook for 3-4 minutes per side until golden brown, crispy, and cooked through.
- Reduce the heat to low and pour the prepared chili sauce over the chicken. Stir gently to coat all pieces. Let simmer for 1-2 minutes until the sauce thickens slightly.
- Warm the tortillas by heating them in a dry skillet for 30 seconds per side or microwave wrapped in a damp paper towel for 30-45 seconds.
- Lay a tortilla flat and spoon a generous amount of saucy chicken down the center. Top with shredded lettuce, carrots, red onion, and optional cilantro and avocado. Fold in the sides and roll up tightly. Slice in half and serve.