Save The sauce hit the hot pan and the kitchen filled with that unmistakable sweet heat that makes everyone wander in asking what's for dinner. I was trying to use up a half-empty bottle of sriracha and some honey that had been sitting in the pantry, not expecting much. What came out of that skillet was sticky, glossy, and so good I barely made it to the tortillas before sneaking bites. Now it's the wrap I crave on busy weeknights when I need something fast but refuse to settle for boring.
I made these for a group of friends who claimed they didn't like spicy food, so I nervously dialed back the sriracha. They devoured them anyway and asked for the recipe before they even finished eating. One friend admitted she'd been avoiding anything with heat for years because she thought it meant suffering, not flavor. Watching her take that first cautious bite and then immediately take another felt like a small victory.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips ensures they cook fast and evenly, and every piece gets coated in that sticky glaze.
- Olive oil: Just enough to keep the chicken from sticking and to help it get those golden edges that add texture.
- Honey: This is what makes the sauce cling and caramelize slightly, turning simple chicken into something you want to lick off your fingers.
- Sriracha sauce: Brings the heat and a hint of garlic tanginess that honey alone could never achieve, but start with less if you're nervous.
- Soy sauce: Adds that salty, umami depth that makes the sweetness feel balanced instead of cloying.
- Rice vinegar: A splash of brightness that cuts through the richness and keeps the sauce from feeling too heavy.
- Garlic: One clove minced fine is all you need to make the whole sauce feel more alive and complex.
- Flour tortillas: Soft and pliable, they wrap around everything without tearing or overwhelming the fillings.
- Shredded lettuce: Crisp, cool, and the perfect contrast to the warm, saucy chicken.
- Carrot: Julienned thin so it adds crunch and a touch of sweetness without being bulky.
- Red bell pepper: Bright, slightly sweet, and it brings color that makes the wrap look as good as it tastes.
- Red onion: Thinly sliced for a sharp bite that plays well with the sweet glaze.
- Mayonnaise: Optional, but a thin smear adds creaminess that ties all the textures together.
- Fresh cilantro: A handful of leaves brings freshness and a little herbal note that feels bright and summery.
Instructions
- Make the sauce:
- In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic until smooth and well combined. The sauce should smell sweet, spicy, and slightly tangy all at once.
- Cook the chicken:
- Heat olive oil in a large skillet over medium high heat, season the chicken strips with salt and black pepper, then cook for 5 to 6 minutes until golden and cooked through. You want a little color on the edges for texture.
- Glaze the chicken:
- Reduce the heat to low, pour the honey sriracha sauce over the chicken, and toss to coat every piece. Let it simmer for 2 to 3 minutes until the sauce thickens and clings to the chicken like a shiny glaze.
- Warm the tortillas:
- Heat the tortillas in a dry skillet or microwave until soft and pliable so they roll without cracking. This step makes all the difference when you're trying to wrap them tight.
- Assemble the wraps:
- Spread a thin layer of mayonnaise on the center of each tortilla if using, then layer with lettuce, carrot, bell pepper, red onion, and the glazed chicken. Top with fresh cilantro if you like, then fold in the sides and roll tightly, slicing in half if you prefer.
Save One evening I packed these wraps for a picnic and worried they'd get soggy sitting in the cooler. They held up beautifully, and eating them on a blanket with the sun going down made them taste even better than they did at home. Sometimes the simplest meals become the ones you remember, not because they're fancy, but because they fit perfectly into the moment.
Adjusting the Heat
If you're cooking for people with different spice tolerances, start with one tablespoon of sriracha and taste the sauce before adding more. You can always drizzle extra on individual wraps at the table, but you can't take it back once it's mixed in. I've learned that a little honey goes a long way in taming the heat without killing the flavor, so if you accidentally go too spicy, stir in another teaspoon of honey and let it simmer for a minute. The sweetness mellows the burn just enough to keep everyone happy.
Making It Your Own
This recipe is incredibly forgiving and practically begs you to swap things around. I've used tofu instead of chicken and it soaked up the glaze just as well, and one time I threw in shredded cabbage because I was out of lettuce and it added even more crunch. If you don't have rice vinegar, a squeeze of lime juice works in a pinch, and if cilantro isn't your thing, try thinly sliced green onions or even fresh basil. The sauce is the star, so as long as you nail that balance of sweet and spicy, the rest is just a matter of what's in your fridge.
Serving and Storing
These wraps are best eaten fresh when the chicken is still warm and the vegetables are crisp, but leftovers can be stored in the fridge for up to a day if you wrap them tightly in foil or plastic wrap. The tortillas will soften a bit, but they still taste good cold or reheated gently in a skillet. If you're meal prepping, keep the components separate and assemble the wraps just before eating so nothing gets soggy. I like to pack the glazed chicken, veggies, and tortillas in separate containers and build my wrap at lunch, which keeps everything tasting fresh and makes me feel like I'm treating myself even on a boring Tuesday.
- Serve with a side of crispy sweet potato fries or a simple cucumber salad for a complete meal.
- If you're feeding a crowd, set up a wrap bar with all the components and let people build their own so everyone gets exactly what they want.
- Pair with a light lager, iced tea, or even a cold glass of limeade to balance the richness and heat.
Save This wrap has earned a permanent spot in my weekly rotation because it never feels like a chore to make and always feels like a treat to eat. I hope it becomes one of those recipes you turn to when you need something quick, satisfying, and just a little bit special.
Recipe Help & FAQs
- → Can I prepare the honey sriracha sauce in advance?
Yes, the sauce keeps well in an airtight container in the refrigerator for up to 5 days. Prepare it ahead and simply reheat gently before glazing the cooked chicken.
- → What vegetarian proteins work best as chicken substitutes?
Tofu and tempeh are excellent options. Use extra-firm tofu pressed and cut into strips, or slice tempeh thinly. Both absorb the honey sriracha sauce beautifully and develop a nice caramelized coating.
- → How can I adjust the heat level of these wraps?
Modify the sriracha amount to your preference—reduce it for mild heat or increase for more spice. You can also balance heat with additional honey for sweetness, or add a splash of lime juice for brightness.
- → Can these wraps be made ahead for meal prep?
Assemble wraps up to 4 hours before eating and wrap tightly in parchment paper. Store in the refrigerator. For longer storage, keep components separate and assemble fresh when ready to eat.
- → What side dishes pair well with these wraps?
Light accompaniments like cucumber salad, steamed edamame, spring rolls, or a simple Asian slaw complement the wraps nicely. Serve with jasmine rice, fried rice, or crispy noodles for a more substantial meal.
- → How do I prevent the tortillas from getting soggy?
Warm the tortillas just before assembly to enhance pliability. Apply mayonnaise sparingly and avoid over-soaking vegetables. Assemble and serve immediately for the best texture contrast.