These Zesty Sweet Chili Lime Chicken Wraps are a fresh and vibrant lunch that tastes like a tropical getaway. Succulent chicken breasts are simmered in a simple yet bold sauce of sweet chili, soy sauce, and fresh lime juice, creating a flavor that is both tangy and savory.
Packed with crunchy vegetables like daikon radish, cucumber, and carrots, these wraps offer a satisfying crunch and a burst of freshness in every bite.
Recipe Details
- Flavor Profile: A delightful balance of sweet heat from the chili sauce, salty umami from the soy sauce, and bright acidity from the lime, all complemented by fresh, crisp veggies.
- Texture: Tender shredded chicken contrasts perfectly with the crunchy raw vegetables and soft tortilla wrap.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It involves a simple simmer and shred technique.
What You’ll Need
To make this recipe, you will need a medium pot with a lid to poach the chicken in the flavorful sauce. A sharp knife or mandoline is helpful for shredding the carrots and daikon radish. The ingredients rely on lean chicken breasts, a bottle of sweet chili sauce, and a colorful array of fresh produce to build the crunch factor.
Ingredient Notes
- Chicken Breasts – You need 1 ½ pounds of boneless skinless chicken breasts. Simmering them directly in the sauce infuses the meat with flavor as it cooks.
- Sweet Chili Sauce – This is the primary flavor driver, adding sweetness, garlic notes, and mild heat. You will use it for cooking the chicken and as a final drizzle.
- Soy Sauce – Adds a necessary salty depth to balance the sugar in the chili sauce.
- Lime Juice – Fresh lime juice is essential for that zesty kick. It brightens the heavy sauce and tenderizes the chicken.
- Daikon Radish – Shredded daikon adds a mild, crisp, peppery bite that is traditional in Asian-inspired wraps. If you can’t find it, extra cucumber or jicama works.
- Vegetables – A mix of shredded carrot, diced cucumber, sliced red onion, and chopped sweet peppers provides texture and color.
- Wraps – Large tortillas (flour, whole wheat, or spinach) are best for holding the generous amount of filling.
Add-ins and Substitutions
- Protein – Chicken thighs can be used for a juicier meat, though they may take slightly longer to shred.
- Greens – Use butter lettuce or romaine leaves inside the wrap, or skip the tortilla entirely for a lettuce wrap version.
- Spice – Add sriracha or red pepper flakes to the simmering sauce if you want to turn up the heat.
- Crunch – Crushed peanuts or cashews sprinkled on top add a wonderful nutty texture.
How to Make Zesty Sweet Chili Lime Chicken Wraps
- Simmer Chicken: In a medium pot, combine the chicken breasts, ½ cup sweet chili sauce, soy sauce, and lime juice. Place over medium heat. Cover and let simmer, stirring occasionally, for 15-20 minutes, until the chicken is fully cooked through.
- Shred and Thicken: Once the chicken is cooked, shred it into chunks using two forks directly in the pot or on a cutting board. Uncover the pot, turn the heat down to low, and return the shredded chicken to the sauce. Let it simmer gently to thicken the glaze and coat the meat while you prep the veggies.
- Prep Veggies: Wash and dry the lettuce leaves. Shred the daikon radish and carrots, dice the cucumber, slice the red onion, and chop the sweet peppers.
- Assemble: To make a wrap, lay a few pieces of green lettuce on a wrap of your choice. Top with the shredded veggies and big spoonfuls of the saucy chicken (drain off any extra liquid so the wrap doesn’t get soggy).
- Serve: Drizzle with extra sweet chili sauce and fresh cilantro. Roll the wrap up tightly and serve immediately!
Pro Tip: Don’t skip the step of simmering the shredded chicken uncovered. This allows the sauce to reduce from a thin broth into a sticky glaze that clings to the meat, maximizing the flavor in every bite.
Recipe Tips
- Shredding: Shred the chicken into larger chunks rather than fine threads. This gives the wrap a better texture and prevents the chicken from drying out.
- Draining: When spooning the chicken onto the tortilla, let excess sauce drip back into the pot. Too much liquid will make your tortilla tear.
- Warming Tortillas: Briefly warm your tortillas in the microwave or a dry pan before assembling. This makes them pliable and easier to roll.
FAQs
- Can I use rotisserie chicken? Yes! To save time, shred a rotisserie chicken and simmer it in the sauce ingredients for just 5-10 minutes until the sauce thickens.
- Is this spicy? Sweet chili sauce is generally very mild. It is more sweet than spicy, making it family-friendly.
- How do I store leftovers? Store the chicken mixture separately from the vegetables and tortillas. The chicken keeps for 3 days in the fridge.
Serving Suggestions
- Lunchbox: Pack the components in a bento box (chicken, veggies, wrap) and assemble at lunch to keep everything crisp.
- Fruit: Fresh pineapple or mango slices on the side complement the tropical lime flavors.
- Chips: Serve with shrimp chips or sesame crackers.
Make This Recipe in Advance
- Chicken: You can cook the chicken a few days in advance. It tastes great cold or reheated.
- Veggie Prep: Shred the carrots and radish and store them in water or a damp paper towel in the fridge to keep them crunchy for up to 2 days.
Zesty Sweet Chili Lime Chicken Wraps
- Total Time: 30 minutes
- Yield: 6 Wraps 1x
Description
These Zesty Sweet Chili Lime Chicken Wraps are a fresh and vibrant lunch that tastes like a tropical getaway. Succulent chicken breasts are simmered in a simple yet bold sauce of sweet chili, soy sauce, and fresh lime juice, creating a flavor that is both tangy and savory. Packed with crunchy vegetables like daikon radish, cucumber, and carrots, these wraps offer a satisfying crunch and a burst of freshness in every bite.
Ingredients
The Chicken & Sauce
- 1 1/2 lbs boneless, skinless chicken breasts
- 1/2 cup sweet chili sauce (plus extra for garnish)
- 1/4 cup soy sauce
- Juice of 1 lime
The Crunchy Fillings
- 1 medium Daikon radish, shredded
- 2 cups carrots, shredded
- 1 cup cucumber, diced
- 1/2 red onion, sliced thin
- Sweet peppers, chopped
- Green lettuce leaves
- Fresh cilantro (for garnish)
The Wrap
- 6 large tortillas or wraps (flour, whole wheat, or spinach)
Instructions
Simmer Chicken
In a medium pot, combine the chicken breasts, 1/2 cup sweet chili sauce, soy sauce, and fresh lime juice.
Cook
Place over medium heat. Cover and simmer, stirring occasionally, for 15–20 minutes until the chicken is fully cooked through.
Shred & Thicken
Once cooked, shred the chicken into chunks using two forks (you can do this in the pot or on a board).
Reduce
Uncover the pot, turn the heat down to low, and return the shredded meat to the sauce. Simmer gently to reduce the liquid into a sticky glaze that coats the chicken.
Prep Veggies
While the chicken simmers, wash and dry the lettuce. Shred the daikon and carrots; dice the cucumber and peppers; slice the onion.
Assemble
Lay out your tortillas (warming them briefly helps prevent tearing). Layer: Place a few lettuce leaves on the wrap, followed by the shredded veggies.
Top
Add big spoonfuls of the saucy chicken. Important: Drain off excess liquid so the wrap doesn’t get soggy.
Serve
Drizzle with a little extra sweet chili sauce and fresh cilantro. Roll up tightly and serve immediately.
Notes
The “Glaze” Step: Don’t skip step 2! Simmering the shredded chicken uncovered allows the thin cooking broth to thicken into a rich, sticky glaze. If you skip this, the filling will be watery and flavorless.
Shortcut: In a rush? Use a rotisserie chicken. Simply shred the meat and simmer it in the sauce ingredients for 5–10 minutes until thick and sticky.
Daikon Substitute: Daikon radish adds a mild, peppery crunch. If you can’t find it, jicama or extra cucumber makes a fine substitute.
Texture Tip: Shred the chicken into larger chunks rather than fine threads. This provides a better mouthfeel in the wrap and prevents the meat from drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch / Main
- Method: Simmering
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 Wrap
- Calories: 380
- Sugar: 14g
- Sodium: 980mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
Keywords: sweet chili chicken wraps, asian chicken wraps, healthy lunch ideas, daikon radish recipes, sweet chili sauce recipes, easy chicken dinner, meal prep lunch
