Save I was late getting home one Thursday evening, starving and staring into a fridge that offered little inspiration. Then I spotted the sriracha bottle next to the honey jar, and something clicked. I sliced up some chicken, whisked together a quick glaze, and wrapped everything in a tortilla with whatever crisp vegetables I had on hand. That first bite, sweet heat mingling with cool crunch, became my new favorite solution for busy nights.
My coworker tasted one of these wraps during a potluck lunch and immediately asked for the recipe. She admitted later that she made it three times that same week, tweaking the heat level each time until her kids stopped complaining and started asking when she'd make it again. There's something deeply satisfying about a recipe that adapts so easily to different palates and still delivers every single time.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips ensures quick, even cooking and maximum surface area for the glaze to cling to.
- Olive oil: Just enough to keep the chicken from sticking and to help it brown nicely without feeling greasy.
- Honey: The natural sweetness tempers the sriracha heat and helps the sauce caramelize into a glossy coating.
- Sriracha sauce: This is where the personality lives, start with the amount listed and adjust up or down based on your heat tolerance.
- Soy sauce: Adds salty umami depth that rounds out the sweet and spicy notes beautifully.
- Rice vinegar: A splash of acidity brightens the sauce and prevents it from feeling too heavy or one dimensional.
- Garlic: Fresh minced garlic brings a sharp, aromatic backbone that ties the whole sauce together.
- Flour tortillas: Soft and pliable, they hold everything without tearing or overpowering the fillings.
- Shredded lettuce: Provides a crisp, refreshing contrast to the warm, sticky chicken.
- Carrot: Julienned thin, it adds crunch and a hint of natural sweetness.
- Red bell pepper: Thinly sliced for color, texture, and a mild, slightly fruity flavor.
- Red onion: A small amount adds sharpness and bite without overwhelming the wrap.
- Mayonnaise: Optional, but it creates a creamy base that helps everything hold together and adds richness.
- Fresh cilantro: A handful of leaves brightens the whole wrap with herbal freshness.
Instructions
- Mix the Sauce:
- Whisk together the honey, sriracha, soy sauce, rice vinegar, and minced garlic in a small bowl until smooth and well blended. The honey may need a little extra whisking to fully incorporate, but once it does, the sauce will have a beautiful glossy sheen.
- Cook the Chicken:
- Heat the olive oil in a large skillet over medium high heat, season your chicken strips with salt and black pepper, then add them to the hot pan. Cook for 5 to 6 minutes, flipping occasionally, until they turn golden and are cooked through with no pink remaining in the center.
- Glaze the Chicken:
- Lower the heat to low and pour the honey sriracha sauce over the cooked chicken, tossing everything together with tongs. Let it simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens and clings to every piece like a sticky, flavorful glaze.
- Warm the Tortillas:
- Heat your tortillas in a dry skillet over medium heat for about 20 seconds per side, or wrap them in a damp paper towel and microwave for 15 to 20 seconds. They should be soft, pliable, and warm to the touch.
- Assemble the Wraps:
- Spread a thin layer of mayonnaise down the center of each tortilla if using, then layer on the lettuce, julienned carrot, sliced bell pepper, red onion, and glazed chicken. Sprinkle fresh cilantro leaves on top if you like, then fold in the sides and roll the tortilla tightly from the bottom up, tucking as you go to keep everything secure.
Save One Saturday afternoon, I made a double batch of these wraps and packed them up for a picnic with friends at the park. We sat on a blanket under the trees, and even though the wraps had cooled down, the flavors had melded together in a way that made them taste even better. Someone joked that I should open a food truck, and while I laughed it off, I secretly felt proud that something so simple could turn an ordinary afternoon into a memorable one.
Make It Your Own
This wrap is endlessly adaptable once you understand the basic structure. Swap the chicken for crispy tofu or tempeh if you want to go vegetarian, just press the tofu well and pan fry it until golden before tossing it in the sauce. Add shredded cabbage or thinly sliced cucumber for extra crunch, or throw in some pickled jalapeños if you want an additional layer of heat and tang. I've even used leftover grilled chicken from the night before, just warm it up and coat it in freshly made sauce.
Storing and Reheating
If you want to prep these ahead, keep the components separate in airtight containers in the fridge. The glazed chicken will stay good for up to three days, and the chopped vegetables will remain crisp for about the same amount of time. When you're ready to eat, warm the chicken gently in a skillet or microwave, heat your tortilla, and assemble fresh so the wrap doesn't get soggy. Fully assembled wraps don't store well, the moisture from the vegetables and sauce will turn the tortilla limp and unappetizing within a few hours.
Serving Suggestions
These wraps are satisfying enough to stand alone, but they pair beautifully with a handful of tortilla chips and a side of guacamole or a simple cucumber salad dressed with lime and salt. A cold light lager or a crisp iced tea cuts through the richness of the glaze and refreshes your palate between bites. If you're feeding a crowd, set out all the components and let everyone build their own wrap, adjusting the vegetables and sauce to their liking.
- Slice the wraps in half on a diagonal for easier handling and a more appealing presentation.
- Serve immediately after assembling so the tortilla stays soft and the vegetables stay crisp.
- If you have leftover sauce, drizzle it over rice bowls or use it as a dipping sauce for spring rolls.
Save This wrap has earned a permanent spot in my weeknight rotation, and I hope it does the same for you. It's proof that a handful of simple ingredients and a little bit of heat can turn an ordinary dinner into something you actually look forward to making.
Recipe FAQ
- → Can I prepare the honey sriracha sauce ahead of time?
Yes, the sauce keeps refrigerated for up to 5 days. Mix all components in advance and simply warm before coating the chicken, or use cold sauce if preferred.
- → What can I substitute for chicken?
Tofu, tempeh, shrimp, or beef strips work excellently with this glaze. Adjust cooking times accordingly—tofu needs less heat to avoid breaking apart.
- → How do I adjust the spice level?
Start with 1 tablespoon sriracha and increase gradually to your preference. For milder versions, reduce sriracha and add more honey. Fresh jalapeño slices also control heat intensity.
- → Can I make this wrap vegetarian?
Absolutely. Replace chicken with crispy tofu, tempeh, or chickpeas using the same cooking method. The honey sriracha glaze complements plant-based proteins beautifully.
- → What vegetables work best in these wraps?
Lettuce, carrots, bell peppers, and red onion provide excellent crunch and color. Cucumber, shredded cabbage, or daikon radish add extra freshness and texture variation.
- → How should I store leftovers?
Keep glazed chicken separate from tortillas and vegetables in airtight containers for up to 3 days. Assemble wraps fresh to maintain texture and prevent sogginess.