Honey Sriracha Chicken Wrap (Printable Version)

Glazed chicken with sweet and spicy sauce, fresh vegetables, and soft tortillas. A quick, flavorful meal ready in 30 minutes.

# Ingredient List:

→ 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

→ Assembly

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 evenly. 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 and serve immediately.

# Expert Advice:

01 -
  • The honey sriracha glaze clings to every bite with the perfect balance of sweet and spicy that never gets old.
  • It comes together in 30 minutes flat, which means you can have dinner on the table faster than ordering takeout.
  • The crisp vegetables add crunch and freshness that keep each bite interesting, not just heavy and rich.
  • You can easily tweak the heat level or swap the protein to match what you have on hand or who you're feeding.
02 -
  • Don't skip reducing the heat before adding the sauce or it will splatter everywhere and burn instead of simmering into a glaze.
  • Slice the chicken strips evenly so they cook at the same rate, otherwise some pieces end up dry while others are still pale.
  • Warm your tortillas or they'll crack when you try to roll them, and nobody wants a wrap that falls apart halfway through eating.
03 -
  • Toast the tortillas lightly in a dry skillet for about 10 seconds on each side to add a subtle nutty flavor and make them easier to roll without tearing.
  • If the sauce seems too thick after simmering, add a teaspoon of water and stir it in to loosen it up so it coats the chicken evenly instead of clumping.
  • Use kitchen shears to slice the wraps in half cleanly without squishing the filling out the sides, which always happens when I try to use a knife.
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