Honey Sriracha Chicken Wrap (Printable Version)

Glazed chicken with honey-sriracha sauce, fresh vegetables, and soft tortillas. A quick, satisfying fusion meal.

# What You Need:

→ 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 and Vegetables

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

# How To Make:

01 - In a small bowl, whisk together honey, sriracha sauce, 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 honey sriracha sauce over the chicken and toss to coat. Simmer for 2 to 3 minutes until 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 shredded lettuce, julienned carrot, sliced bell pepper, sliced 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 Suggestions:

01 -
  • The glaze clings to every bite of chicken with that perfect balance of sweet heat that keeps you reaching for more.
  • Everything comes together in 30 minutes, which means you can have a restaurant quality wrap on a weeknight without the stress.
  • You can prep the vegetables and sauce ahead, then just cook the chicken when hunger strikes.
  • The wraps hold up well for packed lunches, and they taste just as good at room temperature.
02 -
  • Don't add the sauce while the heat is too high or the honey will burn and turn bitter instead of caramelizing into that perfect glaze.
  • Let the chicken rest for a minute after cooking before adding the sauce, it helps the glaze stick instead of just sliding off.
  • If your tortillas crack when you roll them, they're too cold or too dry, always warm them first.
03 -
  • Use kitchen shears to cut the chicken into strips, it's faster and safer than a knife on a slippery cutting board.
  • Toast the tortillas with a little butter for extra flavor and a slight crispness that makes the wrap even better.
  • If the sauce gets too thick, add a teaspoon of water and stir, it will loosen right back up without losing flavor.
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