Honey Sriracha Chicken Wrap (Print Version)

Tender chicken glazed in sweet and spicy honey-sriracha sauce with crisp vegetables wrapped in soft tortilla.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, sliced into strips
02 - 1 tablespoon olive oil
03 - Salt and black pepper to taste

→ Honey Sriracha Sauce

04 - 3 tablespoons honey
05 - 2 tablespoons sriracha sauce
06 - 1 tablespoon soy sauce
07 - 1 tablespoon rice vinegar
08 - 1 clove garlic, minced

→ Wraps

09 - 4 large flour tortillas
10 - 1 cup shredded lettuce
11 - 1 medium carrot, julienned
12 - 1/2 red bell pepper, thinly sliced
13 - 1/4 cup thinly sliced red onion
14 - 1/4 cup mayonnaise, optional
15 - Fresh cilantro leaves, optional

# Directions:

01 - In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic until well combined.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt and black pepper, then cook for 5 to 6 minutes until golden and cooked through.
03 - Reduce heat to low. Pour the honey sriracha sauce over the chicken and toss to coat. Simmer for 2 to 3 minutes until the sauce thickens and glazes the chicken. Remove from heat.
04 - Warm tortillas in a dry skillet or microwave until soft and pliable.
05 - Spread a thin layer of mayonnaise on the center of each tortilla if using. Layer with lettuce, carrot, bell pepper, red onion, and glazed chicken. Top with fresh cilantro if desired.
06 - Fold in the sides of the tortilla and roll tightly. Slice in half if preferred. Serve immediately.

# Expert Advice:

01 -
  • It comes together in half an hour, even when youre running on fumes and need real food fast.
  • The sauce clings to every piece of chicken, creating that perfect balance of sweet, spicy, and savory that makes you reach for seconds.
  • You can prep the vegetables ahead and keep the components separate until youre ready to assemble, making it ideal for meal prep or quick lunches.
02 -
  • Do not skip reducing the heat before adding the sauce, high heat will cause the honey to burn and turn bitter instead of caramelizing into a beautiful glaze.
  • Pat the chicken strips dry with a paper towel before seasoning, excess moisture prevents proper browning and can make the glaze watery.
  • Warm your tortillas every single time, cold tortillas crack and tear when you try to roll them, ruining an otherwise perfect wrap.
03 -
  • Taste your sriracha before mixing the sauce, brands vary wildly in heat level and you may need to adjust the amount to avoid setting your mouth on fire.
  • Use a very sharp knife to julienne the carrot and slice the bell pepper thin, uneven or thick pieces throw off the texture balance and make the wrap harder to bite through cleanly.
  • Let the glazed chicken rest off the heat for a minute or two before assembling, this allows the sauce to set slightly and prevents it from soaking into the tortilla too quickly.
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