Save My neighbor knocked on my door one Thursday with a jar of homemade chili crisp and said, Try this on literally anything. I drizzled some over leftover chicken that night, added honey on a whim, and ended up eating it straight from the pan with a tortilla. That messy, spontaneous dinner became this wrap. The balance of heat, sweetness, and crunch turned something ordinary into something I craved again the next day.
I made these wraps for a picnic last spring, packed them in parchment, and everyone fought over the last one. The sauce had soaked into the lettuce just enough to keep things interesting, and the tortillas stayed soft even after an hour in the cooler. One friend asked if I catered on the side. I just laughed and said it was leftovers with a good idea.
Ingredients
- Boneless, skinless chicken breasts: Slice them thin so they cook fast and soak up the sauce better.
- Olive oil: Keeps the chicken from sticking and adds a subtle richness to the sear.
- Salt, black pepper, smoked paprika: This trio gives the chicken a light smokiness that plays nicely with the chili crisp.
- Honey: Use raw or regular, it tempers the heat and adds a glossy finish to the sauce.
- Chili crisp: The star ingredient, bring crunch, heat, and a hint of umami all at once.
- Soy sauce: Adds savory depth and balances the sweetness of the honey.
- Rice vinegar: A splash of tang cuts through the richness and brightens every bite.
- Flour tortillas: Choose soft, pliable ones that wont crack when you roll them up tight.
- Romaine or iceberg lettuce: Either works, I prefer romaine for a bit more structure and flavor.
- Cucumber: Adds cool, crisp contrast to the warm, spicy chicken.
- Shredded carrot: Optional, but it adds color and a slight sweetness that surprises people.
- Scallions: A fresh, sharp bite that wakes up the whole wrap.
- Mayonnaise: Totally optional, but it adds creaminess and helps the wrap hold together.
Instructions
- Season the chicken:
- Toss the thin slices with salt, pepper, and smoked paprika in a bowl. Let them sit for a minute while you heat the pan.
- Sear the chicken:
- Heat olive oil in a large skillet over medium high heat, then add the chicken in a single layer. Let it sit for a couple minutes before stirring so you get golden edges, then cook until no pink remains, about 6 to 7 minutes total.
- Make the sauce:
- Whisk honey, chili crisp, soy sauce, and rice vinegar in a small bowl until smooth. Taste it, if you want more heat, add another spoonful of chili crisp.
- Coat the chicken:
- Pour the sauce over the warm chicken in the skillet and toss until every piece is glossy and sticky. Remove from heat so it doesnt caramelize too much.
- Warm the tortillas:
- Heat them in a dry skillet for about 20 seconds per side, or wrap in a damp towel and microwave for 15 seconds. You want them soft and easy to fold without tearing.
- Assemble the wraps:
- Lay each tortilla flat and spread a thin stripe of mayo down the center if using. Layer lettuce, cucumber, carrot, scallions, then top with a quarter of the saucy chicken.
- Roll them up:
- Fold in the left and right sides, then roll from the bottom up, pulling gently to keep everything tight. If the tortilla tears, start over with a warmer one.
- Slice and serve:
- Cut each wrap in half on a diagonal. Serve right away while the chicken is still warm and the veggies are cold and crunchy.
Save One Sunday I brought these to a potluck and watched someone take a cautious first bite, then immediately go back for seconds. She said it tasted like something from a food truck she missed from college. That moment reminded me why I love cooking, sometimes a simple wrap can carry a memory or spark a new one.
Making It Your Own
Swap the chicken for crispy tofu if you want to keep it plant based, press it well and pan fry until golden before tossing with the sauce. I have also used shrimp, it only takes about four minutes to cook and soaks up the honey chili glaze beautifully. If you like more heat, add sliced fresh jalapeños or a drizzle of sriracha on top of the mayo.
Storing and Packing
These wraps hold up for a few hours if you wrap them tightly in parchment or foil, but the lettuce will wilt eventually. If you are meal prepping, store the sauced chicken and veggies separately in the fridge and assemble fresh each day. The chicken stays good for up to three days, and the sauce keeps even longer in a sealed jar.
What to Serve Alongside
I like to serve these with baked sweet potato fries or a simple cucumber salad dressed with rice vinegar and sesame oil. A cold lager or a glass of iced green tea with lemon cuts through the richness and keeps the meal light. If you want something heartier, a small bowl of miso soup on the side works surprisingly well.
- Keep extra chili crisp on the table for anyone who wants more heat.
- A squeeze of lime over the wrap right before eating adds brightness.
- Leftover sauce is incredible on rice, noodles, or roasted vegetables.
Save This wrap has become my go to when I want something that feels special but does not require much effort. I hope it becomes one of those recipes you make without thinking, the kind that just works every time.
Recipe FAQ
- → Can I prepare the chicken ahead of time?
Yes, cook and sauce the chicken up to 4 hours in advance. Store in an airtight container in the refrigerator and reheat gently before assembly. Assemble wraps just before serving to keep tortillas soft and vegetables crisp.
- → What's a good substitute for chili crisp?
You can use sriracha mixed with a bit of honey and sesame oil, or make your own chili oil by infusing heated oil with dried chili flakes and letting it cool. Adjust quantities to match your heat preference.
- → How do I keep the tortilla from breaking when I roll it?
Warm the tortillas briefly in a dry skillet or microwave before assembly. This makes them pliable and less likely to crack. Avoid overfilling and ensure you have moisture from sauce or mayonnaise to help seal.
- → Is this wrap suitable for meal prep?
Partially. Keep components separate and assemble fresh for best results. The chicken and sauce keep well for 3-4 days refrigerated, while vegetables stay crispest when cut fresh. Roll wraps just before eating.
- → What protein alternatives work well here?
Crispy tofu, tempeh, shrimp, or even thinly sliced pork work beautifully. For vegetarian options, press tofu and pan-fry until golden, then coat with the same honey chili sauce for consistent flavor and texture.
- → Can I make this wrap cold?
Yes, let the coated chicken cool completely before assembling. Cold wraps are refreshing and great for packed lunches. You can also omit the mayo and use a drizzle of sesame oil instead for extra flavor.