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My daughter Olivia and I love to grab a quick wrap from our favorite little café, and we are both obsessed with that sweet chili flavor! I was determined to make it at home. This Sweet Chili Chicken Wrap is the delicious result. It’s our better than takeout copycat recipe for that perfect sweet chili chicken flavor, but so much fresher, and you can pack it with as much chicken as you want!
What makes this sweet chili chicken wrap recipe so amazing is how it comes together in just 15 minutes. Make 4 wraps with Chinese five spice, sweet chili sauce, red pepper, jalapenos, red onion, green onions, and Mexican cheese mix. To a whole wheat tortilla, add the creamy sauce made with mayo, honey, and cucumber, then layer 1-2 chicken tenders, lettuce, and cucumber. These 15-minute wraps are perfect for those nights when you want something delicious but don’t have time to cook. This copycat fast-food chicken wrap tastes just like the sweet chili chicken wrap McDonald’s serves, but fresher and healthier.
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Why You’ll Love This Sweet Chili Chicken Wrap
1. Ready in 15 Minutes – This is one of those quick dinner wraps that saves you on busy nights. Cook the chicken, prep your veggies, assemble, and dinner is done. It’s faster than delivery and tastes so much better than the sweet chilli chicken wrap KFC or any fast food version.
2. Perfect Balance of Flavors – The combination of spicy, sweet, crunchy, and creamy makes every bite interesting. The Thai sweet chili sauce brings sweetness and mild heat, while the light mayo creamy texture balances everything perfectly. The lettuce-tomato-cucumber filling adds freshness and crunch.
3. Customizable for Everyone – Make these wraps as spicy or mild as you want. Add more jalapenos for heat, skip them for kids, pile on extra veggies for a lighter meal. This is one of those hand held dinners that works for the whole family with simple adjustments.
Ingredients for Sweet Chili Chicken Wrap
This recipe uses simple ingredients to create those addictive sweet and spicy flavors. You’re making restaurant-quality wraps with things you can find at any grocery store.
What You’ll Need
For the Chicken:
- 1 lb chicken breast, cut into strips
- 1 tablespoon Chinese five spice
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Creamy Sauce:
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 1/4 cup cucumber, finely diced
- Salt to taste
For the Wraps:
- 4 large whole wheat tortilla wraps
- 1/2 cup Thai sweet chili sauce
- 2 cups shredded lettuce
- 1 large tomato, sliced thin
- 1 cucumber, sliced thin
- 1/2 red bell pepper, sliced thin
- 1-2 jalapenos, sliced (optional)
- 1/4 red onion, thinly sliced
- 2 green onions, chopped
- 1 cup Mexican cheese mix
Optional Additions:
- Avocado slices
- Cilantro
- Lime wedges
- Extra sweet chili sauce for drizzling
Why These Ingredients Matter
Thai Sweet Chili Sauce – This is what makes the wrap special. It’s sweet, slightly spicy, and has that perfect sticky texture that coats everything. You can find it in the Asian section of most grocery stores. It’s the same sauce used in the sweet chilli chicken wrap ingredients at McDonald’s.
Chinese Five Spice – This spice blend adds depth and warmth to the chicken without being overpowering. It contains star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds. It creates that unique flavor profile you can’t quite identify but tastes amazing.
Creamy Honey Mayo Sauce – The creamy sauce made with mayo, honey, and cucumber adds richness and helps balance the spicy sweet chili sauce. The cucumber adds crunch and freshness right in the sauce. This is similar to what makes the sweet chilli crispy chicken wraps at fast food places so addictive.
Instructions for Making Sweet Chili Chicken Wrap
Step-by-Step Directions
Step 1: Season the chicken breast strips with Chinese five spice, salt, and pepper. Make sure every piece is well coated.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the grilled chicken breast strips and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165°F.
Step 3: While the chicken cooks, make the creamy sauce. Mix together the mayonnaise, honey, and finely diced cucumber in a small bowl. Season with salt to taste. This creates that light mayo creamy texture.
Step 4: Prep all your vegetables. Shred the lettuce, slice the tomato, cucumber, red pepper, jalapenos, and red onion thin. Chop the green onions. Having everything ready makes assembly quick.
Step 5: Once the chicken is cooked, toss it with 2-3 tablespoons of Thai sweet chili sauce while it’s still hot. This helps the sauce stick to the chicken and creates that drizzled sweet chili chicken filling.
Step 6: Warm the tortillas for 20-30 seconds in the microwave or on a dry skillet. This makes them more pliable and less likely to tear.
Step 7: To assemble, spread about 2 teaspoons of the creamy honey mayo sauce down the center of each tortilla. One tortilla smeared on the inside with the sauce creates the base.
Step 8: Layer the ingredients: start with lettuce, add 1-2 chicken tenders worth of the sweet chili chicken, then tomato, cucumber, red pepper, jalapenos, red onion, green onions, and cheese.
Step 9: Drizzle extra Thai sweet chili sauce over the filling. Don’t be shy with it, that’s what makes these wraps so good.
Step 10: Fold the sides of the tortilla in, then roll tightly from the bottom up. The tighter you roll, the easier they are to eat. Cut in half diagonally and serve immediately.
Hint: These wraps pair perfectly with high protein Italian pasta salad for a complete meal, or serve them alongside Hawaiian chicken sheet pan for a tropical-themed dinner party.
Top Tip
How to Make Sweet Chilli Chicken Wraps Perfectly – The secret is to not overstuff them. Use about 3-4 ounces of chicken per wrap and a moderate amount of veggies. Overstuffed wraps are impossible to roll and eat. Also, warm your tortillas first so they’re flexible and don’t crack when you roll them.
Make Ahead for Meal Prep – Cook the chicken and prep all the vegetables ahead of time. Store everything separately in the fridge. When you’re ready to eat, just assemble the wrap. This makes them perfect for quick lunches throughout the week. The chicken stays good for 3-4 days.
Get That Crispy Texture – If you want that crispy exterior like the sweet chilli chicken wrap air fryer versions at restaurants, after rolling the wraps, brush them lightly with oil and cook in an air fryer at 375°F for 3-4 minutes. This creates a golden, crispy outside while keeping the inside fresh and cool.
Control the Heat Level – The Thai sweet chili sauce is mild, so add jalapenos if you want more spice. Remove the seeds from the jalapenos for less heat. You can also use sriracha mayo instead of regular mayo for extra kick.
My Sweet Chili Chicken Wrap Journey
I first tried making these at home because I was tired of spending money on the sweet chili chicken wrap McDonald’s price every time I wanted one. I figured it couldn’t be that hard to recreate at home. When I served them to Grandma, she took one bite and said, “Jazzy, this is so much better than that fast food version! You’ve got the sweet and spicy balance perfect, and I love all these fresh vegetables. The best part is you know exactly what’s in it.”
She was absolutely right. Now these are my go-to for easy weeknight dinners and they’ve become a family favorite. They’re one of my best chicken wrap recipes that I make at least twice a month. Every time I make them, I remember paying too much for mediocre fast food wraps and feeling so glad I learned to make my own. They’re one of those dinner ideas wraps that never gets old.
Substitutions for Sweet Chili Chicken Wrap
Protein Options – Replace chicken with shrimp, tofu, or ground turkey for variety. For a vegetarian version, use crispy tofu or chickpeas seasoned with the same Chinese five spice. Leftover rotisserie chicken works great too and cuts down on cooking time.
Tortilla Alternatives – Use regular flour tortillas, low-carb tortillas, or make these as sweet chili chicken lettuce wraps for a lighter, carb-free option. For the sweet chili thai chicken wrap lettuce version, use large butter lettuce or romaine leaves instead of tortillas.
Sauce Swaps – If you can’t find Thai sweet chili sauce, mix equal parts honey and sriracha with a splash of rice vinegar. For a different flavor profile, try using teriyaki sauce or peanut sauce instead. The creamy sauce can be replaced with ranch dressing mixed with a little sriracha.
Cheese Options – Use cheddar, pepper jack, or skip the cheese entirely for a lighter version. Feta or goat cheese adds a tangy twist that works surprisingly well with the sweet chili sauce.
Variations on Sweet Chili Chicken Wrap
Spicy Version – Add more jalapenos, use pepper jack cheese instead of Mexican mix, and mix sriracha into both the mayo sauce and the sweet chili sauce. This creates super spicy wraps recipes that pack serious heat.
Thai Chicken Wraps Sweet Chili Style – Add Thai basil, mint leaves, cilantro, bean sprouts, and crushed peanuts for more authentic Thai flavors. Use rice paper instead of tortillas and serve them fresh, similar to pineapple chicken and rice with tropical flavors.
Mega Sandwich Version – Double the chicken and cheese, add bacon, avocado, and make these mega sandwich style on large burrito-sized tortillas. Grill them like a quesadilla for a hot, crispy exterior.
Freezer Wraps – Make a batch of freezer wraps by assembling without the lettuce, tomato, and cucumber (add those fresh when eating). Wrap tightly in foil and freeze for up to 2 months. Thaw overnight and reheat in the air fryer.
Fall Wraps Food Version – Add roasted butternut squash, dried cranberries, and substitute goat cheese for the Mexican mix. This creates fall wraps food perfect for autumn meals, similar to comfort dishes like chicken sausage and broccoli orzo.
Equipment for Sweet Chili Chicken Wrap
Large Skillet – For cooking the chicken evenly. A 12-inch skillet gives you room to cook all the chicken at once without crowding, which ensures proper browning.
Sharp Knife – Essential for slicing vegetables thin and evenly. Thin slices make the wraps easier to roll and eat. A mandoline slicer makes this even faster if you have one.
Cutting Board – You’ll need a large cutting board for all the vegetable prep. Keep a separate board for the raw chicken.
Small Mixing Bowl – For making the creamy honey mayo sauce. Make sure it’s big enough to mix everything thoroughly.
Storage Tips for Sweet Chili Chicken Wrap
Refrigerator Storage – Store cooked chicken and prepped vegetables separately in airtight containers for up to 4 days. Don’t assemble the wraps until you’re ready to eat or they’ll get soggy. The sauces can be stored separately for up to a week.
Best Way to Store Assembled Wraps – If you must store assembled wraps, wrap them tightly in plastic wrap or foil and refrigerate for up to 24 hours. They won’t be as crispy, but they’ll still taste good. Let them come to room temperature before eating for best flavor.
Freezer Storage – Freeze the cooked and seasoned chicken for up to 3 months. Freeze in portions so you can thaw just what you need. Don’t freeze assembled wraps with fresh vegetables as they become watery and soggy when thawed.
Meal Prep Strategy – Cook chicken and prep veggies on Sunday. Store in individual containers with the sauces. Each day, grab a tortilla and assemble a fresh wrap in under 2 minutes. This makes healthy quick dinner wraps accessible all week long.
Grandma’s Secret for Sweet Chili Chicken Wrap
Grandma taught me the most important trick for making wraps that don’t fall apart. “Jazzy,” she said while watching me assemble one day, “the secret is to not be greedy with the filling. I know you want to pack in everything, but a wrap that’s too full is impossible to eat. Use just enough filling that you can roll it tight without anything squishing out the sides.”
She was absolutely right. Now I measure my portions carefully and my wraps stay together beautifully. Her other secret is to toast the rolled wrap seam-side down in a dry pan for 30 seconds. This seals the wrap closed and makes it less likely to unroll while you’re eating. These simple tricks turn good wraps into perfect, restaurant-quality wraps that actually stay together.
FAQ about Sweet Chili Chicken Wrap
How to make sweet chilli chicken wraps?
To make sweet chilli chicken wraps, season and cook chicken breast strips with Chinese five spice, then toss with Thai sweet chili sauce. Spread a tortilla with creamy honey mayo sauce, layer with lettuce, tomato, cucumber, the sweet chili chicken, vegetables, and cheese. Fold the sides in and roll tightly from bottom to top. The key is warming your tortilla first and not overstuffing it.
What do you put in a sweet chili wrap?
A sweet chili wrap typically contains cooked chicken tossed in Thai sweet chili sauce, lettuce, tomato, cucumber, red bell pepper, onions, cheese, and a creamy mayo-based sauce. You can customize it with jalapenos for heat, avocado for creaminess, or different vegetables based on your preferences. The essential components are the chicken, sweet chili sauce, crunchy vegetables, and a creamy element.
How do you make Mcdonald’s sweet chili chicken wraps?
To make a McDonald’s-style sweet chili chicken wrap at home, use crispy chicken tenders (breaded and fried or air fried), Thai sweet chili sauce, shredded lettuce, cucumber, and a simple mayo sauce. Use a flour tortilla, layer the ingredients, and roll tightly. The key difference is using crispy breaded chicken instead of grilled. For the exact copycat taste, use light mayo mixed with a touch of honey.
Are sweet chili chicken wraps healthy?
Sweet chili chicken wraps can be a healthy meal option, especially when made with grilled chicken, whole wheat tortillas, and lots of fresh vegetables. One homemade wrap has approximately 350-450 calories depending on ingredients. To make them healthier, use grilled instead of fried chicken, go light on the mayo and cheese, load up on vegetables, and use whole wheat or low-carb tortillas. They’re much healthier than fast food versions which can have 500-600 calories and more sodium.
Conclusion
These Sweet Chili Chicken Wraps are so much fun to recreate your favorite restaurant flavors at home! I hope this becomes your new favorite “takeout” treat, no delivery fee required, just a whole lot of deliciousness.
If you love sweet and spicy chicken, check out these Simple Sweet and Spicy Chicken Wraps from Allrecipes for another delicious variation.
Give this sweet chili chicken wrap recipe a try and let me know what you think. Grandma and I love hearing about your wrap creations!
15-Minute Sweet Chili Chicken Wrap (Our “Better Than Takeout” Copycat)
Equipment
- 1 Large skillet A 12-inch non-stick or cast-iron works perfectly.
- 1 Sharp knife Grandma always said a sharp knife is a safe knife!
- 1 Cutting board I use a separate one for raw chicken.
- 1 Small mixing bowl For whipping up that delicious creamy sauce.
Ingredients
For the Chicken
- 1 lb chicken breast cut into thin strips
- 1 tablespoon Chinese five spice This is the secret ingredient from Grandma's book!
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Creamy Sauce
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 1/4 cup cucumber finely diced, this adds amazing freshness!
- Salt to taste
For the Wraps:
- 4 large whole wheat tortilla wraps
- 1/2 cup Thai sweet chili sauce Use your favorite brand; we like ours a little spicy.
- 2 cups shredded lettuce
- 1 large tomato sliced thin
- 1 cucumber sliced thin, (in addition to the diced for the sauce)
- 1/2 red bell pepper sliced thin
- 1-2 jalapenos sliced (optional), but we love the kick!
- 1/4 red onion thinly sliced
- 2 green onions chopped
- 1 cup Mexican cheese mix
Instructions
- My grandma’s notes always start with "Flavor starts before the pan." In her spirit, toss the [chicken breast strips] with [Chinese five spice], [salt], and [pepper]. Make sure every single piece is well coated.
- Heat the [olive oil] in your large skillet over medium-high heat. Add the seasoned chicken strips. Let them cook for 5-7 minutes, turning them just once or twice, until they're golden brown and cooked through (165°F).
- While the chicken is sizzling, let's make the sauce that balances all that spice! In a small bowl, whisk together the [mayonnaise], [honey], and the finely diced [cucumber]. Grandma loved adding cucumber right into the sauce; she said it "keeps it fresh." Add a tiny pinch of [salt] to taste.
- Get all your fresh bits ready! This is my daughter Olivia's favorite part. Shred the [lettuce], and slice the [tomato], [cucumber], [red bell pepper], [jalapenos] (if using), and [red onion]. Don't forget to chop the [green onions]!
- Once the chicken is perfectly cooked, turn off the heat. Pour about 2-3 tablespoons of the [Thai sweet chili sauce] right into the hot pan. Toss the chicken quickly, the heat helps the sauce get sticky and cling to every piece.
- Warm the [tortilla wraps] for 20-30 seconds in the microwave or on a dry skillet. Grandma’s note in her book says, "A cold tortilla cracks, a warm one holds." She was so right.
- Time to build! Lay out a warm tortilla. Spread about 2 teaspoons of the creamy honey-mayo sauce down the center. Layer on the shredded lettuce, add a generous amount of the saucy sweet chili chicken, then pile on the tomato, cucumber, red pepper, onions, and a good sprinkle of [Mexican cheese mix]. Finish with an extra drizzle of [Thai sweet chili sauce]… go on, don't be shy!
- Fold the sides of the tortilla in first, then, holding them in, roll tightly from the bottom up. This is the secret to keeping everything inside! Cut in half diagonally and serve right away while they're warm.
Notes
- Grandma’s Secret for a Perfect Wrap: Grandma taught me the most important trick for wraps that don’t fall apart. “Jazzy,” she’d say, “the secret is to not be greedy with the filling.” It’s so tempting to overstuff, but a tidy wrap is a happy wrap. For a ‘cafe-style’ finish, toast the rolled wrap seam-side down in a dry pan for 30 seconds. It seals it closed perfectly!
- Get That Crispy Texture: If you want that crispy exterior like the fast-food version, after rolling the wraps, brush them lightly with oil and pop them in an air fryer at 375°F (190°C) for 3-4 minutes. They come out golden and amazing.
- Make-Ahead for Meal Prep: Cook the chicken and mix the creamy sauce ahead of time. Store them in separate airtight containers in the fridge. When you’re ready to eat, just warm the chicken, and assemble. It’s the best quick lunch!
