Sweet Chili Glazed Chicken Pita Wraps

Why You’ll Love This Recipe

These wraps are a perfect mix of convenience and flavor. The sweet chili glaze gives the chicken a deliciously sticky coating that balances spice with sweetness, while crisp vegetables and soft pita bread provide freshness and texture. This dish is versatile enough for weeknight meals yet flavorful enough to serve when entertaining. Plus, it’s customizable, healthy, and easy to prepare in under an hour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless, skinless chicken thighs
• 1/2 cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon fresh lime juice
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• Salt and pepper to taste
• 4 whole wheat pita pockets
• 1 cup shredded lettuce
• 1 cup shredded carrots
• 1/2 cup cucumber, sliced
• 1/4 cup fresh cilantro, chopped
• Optional: sliced jalapeño for extra heat

Directions

1. In a medium bowl, mix sweet chili sauce, soy sauce, sesame oil, lime juice, garlic, ginger, salt, and pepper. Add chicken thighs and marinate for 30 minutes to 2 hours.

2. Preheat a grill or grill pan over medium-high heat. Grill chicken for 6–7 minutes per side, until cooked through and slightly charred (165°F internal temperature). Rest for 5 minutes before slicing.

3. Warm pita pockets on the grill for 1 minute per side or in the oven at 350°F for 5 minutes.

4. Assemble wraps by layering lettuce, carrots, sliced chicken, cucumber, cilantro, and optional jalapeño into each pita.

5. Drizzle with extra sweet chili sauce and serve immediately.

Servings and timing

Prep Time: 15 minutes
Total Time: 1 hour
Servings: 4

Variations

• Use chicken breast instead of thighs for a leaner option.

• Swap pita with naan, tortillas, or flatbread for a different texture.

• Add avocado slices for creaminess.

• Try a spicy peanut sauce instead of sweet chili glaze for a Thai-inspired twist.

• Make it vegetarian by replacing chicken with grilled tofu or chickpeas.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Store pita and vegetables separately to keep them fresh and assemble wraps just before eating.

FAQs

Can I use store-bought rotisserie chicken instead of grilling?

Yes, simply toss shredded rotisserie chicken with sweet chili sauce and assemble the wraps.

How spicy is the sweet chili glaze?

Sweet chili sauce is generally mild with a balance of sweetness and light heat, but you can add jalapeños for more spice.

Can I make this recipe ahead of time?

You can marinate and cook the chicken ahead, then reheat and assemble when ready to serve.

What type of pita works best?

Whole wheat pita pockets hold fillings well, but you can also use regular or mini pitas.

Is this recipe freezer-friendly?

The chicken can be frozen for up to 2 months, but it’s best to prepare the vegetables fresh.

Can I cook the chicken without a grill?

Yes, pan-sear or bake the chicken at 400°F for 20–25 minutes until fully cooked.

How do I keep pita pockets from tearing?

Warm them before filling to make them more pliable and less likely to break.

Can I use a different protein?

Yes, shrimp, beef strips, or even turkey work well with the same glaze.

Are these wraps good for meal prep?

Yes, just store the components separately and assemble before eating to avoid soggy pitas.

What side dishes go well with these wraps?

They pair nicely with a simple cucumber salad, roasted sweet potatoes, or rice pilaf.

Conclusion

Sweet Chili Glazed Chicken Pita Wraps are a flavorful, satisfying, and versatile meal that’s perfect for both busy weeknights and relaxed gatherings. With tender chicken, a sticky-sweet glaze, and crisp vegetables wrapped in soft pita bread, this recipe delivers a balance of freshness and bold flavor. Prepare them ahead, customize to your liking, and enjoy a wholesome wrap that’s sure to become a favorite in your meal rotation.

Print