Looking for something easy but full of flavour? This sweet chilli crispy chicken wrap is crunchy, sticky, and perfect for a quick lunch or dinner - ready in under 30 minutes!
If you're into that sweet and sticky kind of flavour, this sweet chilli crispy chicken wrap is one you'll want to try!
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The chicken's coated in seasoned cornflake crumbs (like I do in my katsu chicken wrap), so it's lovely and crunchy, then coated in a warm sweet chilli glaze and finished with sweet chilli mayo and crisp iceberg lettuce. It's packed with flavour but really simple to throw together.
We're big fans of a wrap in this house - they're quick to make, fill you up, and loads more fun than a boring sandwich. This one's got a bit of a kick, like my buffalo chicken wrap & chicken fajita wrap and a big crunch when you bite into it.
If you've tried the pesto chicken wrap or my cheesy BBQ chicken wrap, you'll love this one too!
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🥘 Ingredients You Will Need & Notes
Here's a quick photo showing you everything you'll need to make these sweet chilli chicken wraps.
I've also added a few notes to highlight any extra info or tips for certain ingredients. To find out how to make them allergy-friendly, simply scroll down to the next section.
✋ Double check all packaging for allergens ✋
- Chicken breast - I've bashed the chicken with a rolling pin so it's flattened and cooks evenly. You can also use chicken breast mini fillets or chicken thighs.
- Cornflakes - These are a handy cupboard staple and perfect for coating the chicken. Crush them with a rolling pin until mostly fine, but leave a few chunky bits for extra crunch.
- Seasoning - garlic granules, onion granules, paprika & salt and pepper are used to season the chicken and add extra flavour.
- Sweet chilli glaze - made with sweet chilli sauce, honey, ketchup and soy sauce.
- Iceberg lettuce - I like to use iceberg for the crunch, but any salad leaves will work.
- Wraps - plain or wholemeal, its up to you!
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy Friendly?
✔️ Make It Gluten-Free: Use gluten-free wraps, gluten-free flour, gluten-free cornflakes and tamari instead of soy sauce.
✔️ Make It Soy-Free: Swap the soy sauce for coconut aminos.
✔️ Make It Egg-Free: Coat the chicken in mayonnaise instead of dipping it in the beaten egg.
✏️ How to Make Sweet Chilli Crispy Chicken Wraps
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by crushing your cornflakes in a food bag with a rolling pin - keep going until there are mostly fine crumbs with a few chunky bits left. (PHOTO 1)
Step 2: Place your chicken breast in a separate bag and gently flatten it with a rolling pin so it cooks evenly.
Step 3: Cut each chicken breast into approximately 4 strips. Place in a mixing bowl and season the chicken all over with garlic granules, onion granules, paprika, salt and pepper. (PHOTO 2)
Step 4: Set up three bowls - one with flour, one with beaten egg, and one with the crushed cornflakes. Coat the chicken in flour, then egg, then press into the cornflakes until fully coated. (PHOTO 3)
Step 5: Spray the chicken with oil & cook in the air fryer at 190˚C for 13-15 minutes, flipping halfway, or bake in the oven at 200˚C for around 20-25 minutes until golden and cooked through. Check that the chicken is cooked by using a meat thermometer or until the juices run clear. (PHOTO 5)
Step 6: While the chicken's cooking, make your sweet chilli glaze by stirring together sweet chilli sauce, honey, ketchup and soy sauce in a small pan over a low heat until warm and sticky. (PHOTO 4)
Step 7: Mix the mayonnaise with 1 teaspoon of the sweet chilli sauce in a small bowl to make your sweet chilli mayo. (PHOTO 6)
Step 8: Once the chicken's cooked, toss it in the warm glaze or baste with a pastry brush. (PHOTO 8)
Step 9: To assemble, lay out your wrap, spread over some sweet chilli mayo, add a handful of shredded lettuce, then top with the sticky chicken. Fold in the sides, roll it up tightly, slice and enjoy! (PHOTOS 7-9)
💡 Lauren's Top Tips
- 🌟 Use Freezer Bags: Crush the cornflakes and flatten the chicken in freezer bags - no crumbs flying everywhere and way less washing up. You can use reusable ones if you have them.
- 🌟 Double The Glaze: The sweet chilli glaze keeps in the fridge for a week - make extra and use it to drizzle over stir-fries or roasted vegetables later in the week.
- 🌟 Check chicken: If you don't have a meat thermometer, pierce the thickest part with a skewer - if the juices run clear, it's cooked.
- 🌟 Warm The Wrap: Warm for 10 seconds in the microwave before filling to help it roll more easily.
- 🌟 Toss While Hot: Toss chicken in the glaze while it's still hot so it soaks up the flavour.
🔨 The Meal Planning Toolbox
🗒️Make Ahead
You can coat the chicken ahead of time and store it (uncooked) in the fridge for up to 24 hours. The sauce can also be made the day before and reheated in a pan or in the microwave before serving.
🗒️ Batch Cooking
Double the chicken and glaze - cooked chicken will keep in the fridge for 2-3 days.
🗒️ Leftovers & Storage
Store leftover chicken separately from the sauce and salad. Reheat in the air fryer or oven for a few minutes until piping hot. Reheating in the microwave will cause the coating to go soggy.
🗒️Freezing
You can freeze the breaded (uncooked) chicken. Freeze on a tray, then transfer to a bag. Cook from frozen - just add a few minutes to the cooking time.
💬 Recipe FAQs
Can I make this with shop-bought chicken goujons?
You can! Just skip the coating steps, cook as per the packet, then toss in the glaze and carry on from there.
⚡ More Wrap Recipes
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Sweet Chilli Crispy Chicken Wrap
Equipment
- Freezer bag optional
- Air Fryer optional
Ingredients
- 1 tortilla wrap
- 1 small chicken breast cut into thin strips
- 50 g (1 ¼ cups) cornflakes crushed
- 1 medium egg beaten
- 20 g (⅛ cup) flour
- 1 handul iceberg lettuce shredded
Seasoning For Chicken
- ½ teaspoon garlic granules
- ½ teaspoon onion granules
- ½ teaspoon paprika
- salt and pepper
Sweet Chilli Glaze
- 1 tablespoon sweet chilli sauce
- 1 teaspoon honey
- 1 teaspoon ketchup
- 1 teaspoon soy sauce
Sweet Chilli Mayo
- 1 tablespoon mayo
- 1 tablespoon sweet chilli sauce
Instructions
- Crush the cornflakes in a food bag with a rolling pin until you have mostly fine crumbs with a few chunky bits.
- In a separate bag, gently flatten the chicken breast with a rolling pin and then cut it into roughly 4 strips. Place them in a bowl and season with garlic granules, onion granules, paprika, salt, and peppe
- Set out three bowls: one with flour, one with beaten egg, and one with your crushed cornflakes. Coat each chicken strip in the flour, then dip in the egg, and finally press into the cornflakes until fully coated.
- Spray the chicken with oil & cook in the air fryer at 190˚C for 13-15 minutes, flipping halfway, or bake in the oven at 200˚C for 20-25 minutes until golden and cooked through. Use a meat thermometer or check for clear juices to be sure.
- While the chicken cooks, make your sweet chilli glaze by stirring together sweet chilli sauce, honey, ketchup, and soy sauce in a pan over low heat until warm and sticky.
- In a small bowl, mix the mayonnaise with 1 teaspoon of sweet chilli sauce to create a quick sweet chilli mayo.
- Once the chicken is cooked, toss it in the warm glaze or baste with a pastry brush.
- To assemble, lay out your wrap, spread some sweet chilli mayo, add a handful of shredded lettuce, then top with the sticky chicken. Fold in the sides, roll tightly, slice, and enjoy!
Notes
Paul says
made this for dinner and it went down a treat
Lauren Woodger says
Glad you enjoyed it 🙂