Sweet chili chicken tacos made their way into my kitchen after a random weeknight experiment. I had leftover grilled chicken and a jar of sweet chili sauce sitting in the fridge and tortillas that needed to be used, so I threw them together with some lettuce and sesame seeds. And honestly, I didn’t expect them to become such a hit—but they did. That one dinner turned into a request, then a tradition, especially on busy nights when I need flavor fast.

Over time I’ve dressed them up and down for different occasions—sometimes I keep them simple for lunch, other times I add crunchy slaw or fresh herbs for a more elevated feel. They’re endlessly versatile and incredibly satisfying, with that perfect mix of spicy sweetness and juicy chicken wrapped in a warm tortilla. If you’re looking for something quick that doesn’t skimp on flavor, this one never disappoints.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Cooked chicken – Grilled or baked works well and absorbs the sweet chili sauce perfectly.
Sweet chili sauce – The main flavor star that adds both heat and sweetness.
Tortillas – Soft flour tortillas are my go-to for a quick wrap.
Lettuce – Adds freshness and crunch to balance the richness.
Bell peppers – I love the color and crisp bite they bring to every taco.
Cherry tomatoes – Give a juicy, slightly tangy pop to every bite.
Sesame seeds – Sprinkled on top for a nutty flavor and visual flair.

Tools You’ll Need

Skillet – I use this to warm and lightly toast the tortillas before assembling.
Mixing bowl – Perfect for tossing the chicken in the sauce evenly.
Tongs – Helps me handle the chicken without mess.
Cutting board – For chopping the veggies and prepping toppings.
Spoon – To drizzle extra sauce over the tacos just before serving.

Instructions

Step 1

I start by warming the tortillas in a dry skillet over medium heat. I like a little golden color on each side but I keep them soft enough to fold.

Step 2

While the tortillas warm, I toss the cooked chicken in sweet chili sauce using a mixing bowl. I make sure each piece is well-coated.

Step 3

Then, I prepare the fillings. I slice the lettuce, bell peppers, and cherry tomatoes and set them all within reach so assembly is easy.

Step 4

Once the tortillas are warm, I lay down a bed of lettuce in each one, then layer in the sweet chili chicken.

Step 5

I top each taco with sliced bell peppers and cherry tomatoes, then finish with a sprinkle of sesame seeds for texture.

Step 6

If I want an extra kick, I sometimes drizzle a bit more sweet chili sauce or add a squeeze of lime right before serving.

Tips

I often use rotisserie chicken for a super quick shortcut.

For extra crunch, I sometimes add shredded cabbage or a handful of slaw mix.

These also work great as lettuce wraps if you’re cutting carbs.

Ways to Serve

Pair with a side of Asian slaw or pickled veggies for contrast.

Serve mini versions for party appetizers or taco night spreads.

Add cooked rice or quinoa for a heartier taco filling.

Frequently Asked Questions

Can I make Sweet Chili Chicken Tacos ahead of time?

I usually prep the ingredients in advance and just assemble before serving to keep everything fresh.

What’s the best chicken to use?

I like grilled chicken breasts or thighs but any leftover cooked chicken will work great.

Can I make it vegetarian?

Yes, swap the chicken for crispy tofu or grilled portobello slices.

How spicy are Sweet Chili Chicken Tacos?

They’re mildly spicy with a hint of sweetness but you can always add sriracha if you like it hotter.

See You in the Kitchen

I hope you try these sweet chili chicken tacos soon! They’re a family favorite in my house and always bring bold flavor to the table with barely any effort. I’d love to hear what fun toppings you add or how you make them your own.

Happy Cooking!