Chef Sarah Chen - Asian Fusion Specialist
👨‍🍳 Fusion Chef

Recipe by Mitchell

🎓 Culinary Arts Degree ⏰ 12+ Years Experience 🍽️ Asian Cuisine Expert

❤️ My Recipe Story

"This wrap was inspired by my favorite Thai restaurant's chicken salad. I wanted to capture those bright, sweet-spicy flavors in a portable format that's perfect for busy weekdays. The crispy chicken paired with fresh vegetables and that irresistible sweet chili sauce makes every bite exciting."

Sarah specializes in Asian fusion cuisine that brings bold flavors to everyday meals. She focuses on creating restaurant-quality dishes that are approachable for home cooks, with emphasis on fresh ingredients and balanced flavors.

View All Mitchell's Recipes →
Sweet chili chicken wrap sliced in half showing crispy golden chicken, colorful vegetables, and creamy sauce wrapped in a flour tortilla

Achieving Perfect Crispy Chicken

The key to restaurant-quality crispy chicken is the three-step breading process. Each layer serves a purpose: flour creates a dry surface for the egg to adhere to, the egg acts as glue for the breadcrumbs, and the panko provides that signature crunch. Don't skip any step, and make sure to press the breadcrumbs firmly onto the chicken.

Proper oil temperature is crucial - too hot and the coating burns before the chicken cooks through; too cool and you'll get greasy, soggy chicken. The oil should shimmer and a breadcrumb dropped in should sizzle immediately. Avoid overcrowding the pan, which drops the temperature and creates steam instead of crisp.

💡 Professional Tip

Let the breaded chicken rest for 5-10 minutes before cooking. This helps the coating adhere better and results in less falloff during cooking. You can even refrigerate for 30 minutes for an even sturdier crust.

Frequently Asked Questions

Yes! Place breaded chicken on a wire rack over a baking sheet, spray with cooking spray, and bake at 425°F for 15-18 minutes, flipping halfway through. It won't be quite as crispy but still delicious.

Try mixing honey with sriracha, or use Thai sweet chili sauce, gochujang mixed with honey, or even a sweet BBQ sauce with hot sauce for a different twist.

Cook the chicken ahead and store refrigerated up to 2 days. Assemble wraps just before eating to prevent sogginess. You can prep vegetables ahead and store separately.

Don't overfill, keep ingredients in the center, and fold the sides in before rolling tightly from the bottom. Wrapping in foil or parchment paper helps hold everything together.

Absolutely! Shred rotisserie chicken and toss with a little sweet chili sauce. While you'll miss the crispy coating, it's a great time-saving option that still tastes fantastic.

Large 10-inch flour tortillas are ideal for their flexibility and neutral flavor. Whole wheat tortillas work too. Warm them first for easier rolling without tearing.

Add more sriracha to the mayo, use spicy chili sauce, add sliced jalapeños or Thai chilies, or sprinkle red pepper flakes on the chicken before wrapping.

Use gluten-free flour, gluten-free panko breadcrumbs, and corn tortillas or gluten-free wraps. Check that your sweet chili sauce is gluten-free as some brands contain soy sauce.

Recipe Troubleshooting Guide

✅

Soggy Coating

Problem: Breading becomes soggy or falls off

Solution: Pat chicken completely dry before breading. Press breadcrumbs firmly. Ensure oil is hot enough. Don't flip chicken too early - wait for golden crust to form.

✅

Dry Chicken

Problem: Chicken turns out dry and tough

Solution: Don't overcook - use a meat thermometer and remove at 165°F. Chicken tenders cook quickly. Let rest before slicing to retain juices.

✅

Soggy Wrap

Problem: Tortilla becomes soggy and tears

Prevention: Don't add too much sauce. Pat vegetables dry. Use a barrier like lettuce between wet ingredients and tortilla. Assemble just before eating.

✅

Wrap Won't Stay Closed

Problem: Wrap falls apart when eating

Recovery: Don't overfill. Keep filling centered. Fold sides in before rolling. Roll tightly. Wrap in foil or parchment to hold shape.

✅

Bland Flavor

Problem: Wrap lacks flavor or tastes one-dimensional

Prevention: Season chicken well. Don't skimp on sweet chili sauce. Add fresh cilantro and lime juice. Consider adding pickled vegetables for tang.

✅

Flavor Balance Issues

Too Sweet: Add more lime juice, cilantro, or pickled jalapeños for acidity

Too Salty: Reduce salt in breading and add more fresh vegetables

Bland: Increase sweet chili sauce, add garlic powder to mayo, or include pickled vegetables

Ingredients for sweet chili chicken wrap including raw chicken tenders, vegetables, sweet chili sauce, tortillas, and breading ingredients on a white counter

Selecting Fresh Ingredients

Fresh chicken tenders are ideal for this recipe because they're naturally tender and cook quickly. If using chicken breasts, slice them into even strips about 1/2-inch thick for consistent cooking. Quality matters here - look for chicken with a pink color and no off odors.

The vegetables provide crucial textural contrast and freshness. Crisp lettuce, juicy tomatoes, and crunchy cucumber and carrot create a satisfying bite that balances the rich, crispy chicken. Choose vegetables that are firm and vibrant in color for the best flavor and texture.

Essential Ingredient Notes

  • Sweet Chili Sauce: Look for Thai sweet chili sauce with visible chili flakes. Mae Ploy is a popular brand. Check the sweetness level - some are sweeter than others, adjust to your taste.
  • Panko Breadcrumbs: Japanese panko creates a lighter, crispier coating than regular breadcrumbs. Don't substitute with regular breadcrumbs - the texture won't be the same.
  • Fresh Vegetables: Use crisp romaine or iceberg lettuce for structure. Julienne carrots and cucumbers thinly for easier rolling and better distribution throughout the wrap.
Golden-brown crispy chicken tenders being cooked in a skillet with bubbling oil, showing perfect color and texture

Mastering the Assembly

The order of ingredients matters for both structural integrity and flavor. Start with the sauce as a base, then add lettuce to create a moisture barrier between the tortilla and wet ingredients. This prevents sogginess and helps the wrap hold together during eating.

Rolling technique is crucial for a wrap that stays together. Keep ingredients in a tight line down the center, leaving space at the edges. Fold the sides in first, then roll from the bottom, tucking tightly as you go. Practice makes perfect - don't be discouraged if your first few wraps aren't picture-perfect.

Perfect Rolling Technique

Place filling in the lower third of the tortilla in a horizontal line. Fold bottom edge over filling, tuck tightly, fold in sides, then continue rolling away from you while keeping tension.

Sweet Chili Chicken Wrap

Prep 15 min
Cook 15 min
Serves 4 servings
Level Easy

📋 Ingredients

For the Crispy Chicken

  • 180ml sweet chili sauce
    Thai style with chili flakes
  • 60ml mayonnaise
    Creates creamy sauce base
  • 15ml sriracha
    Optional for extra heat
  • 4 large flour tortillas
    10-inch size works best
  • 2 cups shredded lettuce
    Romaine or iceberg preferred
  • 1 large tomato, sliced
    Pat dry before using
  • 1 cucumber, julienned
    Adds refreshing crunch
  • 1 carrot, julienned
    Provides color and sweetness
  • 60g shredded cheese
    Optional but delicious
  • Fresh cilantro
    Adds bright, fresh flavor

For Assembly and Sauce

  • 680g chicken tenders
    Or sliced chicken breast
  • 120g all-purpose flour
    First coating layer
  • 2 large eggs, beaten
    Helps breading adhere
  • 150g panko breadcrumbs
    Creates crispy coating
  • 1 tsp garlic powder
    Seasons the coating
  • 1 tsp paprika
    Adds color and flavor
  • 1 tsp salt
    Essential seasoning
  • 45ml vegetable oil
    For pan-frying chicken

Instructions

  1. Prepare Breading Station

    Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper. Pat chicken tenders dry with paper towels.

  2. Bread the Chicken

    Dredge each chicken tender in flour, shaking off excess. Dip in beaten egg, then coat thoroughly in seasoned panko breadcrumbs, pressing to adhere. Place on a plate.

  3. Cook the Chicken

    Heat vegetable oil in a large skillet over medium-high heat. Cook chicken tenders for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a paper towel-lined plate. Let cool slightly, then slice into strips.

  4. Make Sweet Chili Mayo

    In a small bowl, mix together 60ml (1/4 cup) sweet chili sauce with mayonnaise and sriracha if using. Reserve remaining sweet chili sauce for drizzling.

  5. Warm Tortillas

    Warm tortillas in a dry skillet for 15-20 seconds per side or microwave wrapped in damp paper towel for 20-30 seconds until soft and pliable.

  6. Assemble Wraps

    Spread sweet chili mayo down the center of each tortilla. Layer with lettuce, tomato, cucumber, carrot, cheese if using, and sliced crispy chicken. Drizzle with remaining sweet chili sauce and sprinkle with cilantro. Fold in sides and roll tightly. Slice in half and serve with lime wedges.

Recipe Notes & Tips

Meal Prep Tips

Cook chicken up to 2 days ahead and store refrigerated. Prep vegetables and store separately. Assemble wraps fresh when ready to eat for best texture and to prevent sogginess.

Customization Ideas

Add avocado slices, swap in purple cabbage slaw, use different sauces like peanut or tahini, or add pickled vegetables for extra tang. Make it your own!

Serving Suggestions

Serve with sweet potato fries, Asian slaw, or fresh fruit. These wraps are also perfect for lunch boxes - wrap tightly in foil or parchment paper to keep everything in place.