Honey Sriracha Chicken Wrap

I was running late on a Tuesday night when I threw together this wrap using leftover chicken and whatever sauce ingredients I had in the fridge. The honey and sriracha balanced each other so perfectly that my roommate actually stopped scrolling through her phone mid-bite to ask what I'd made. Now it's my go-to whenever I need something fast but still want that restaurant-quality kick. The tortilla gets just a little sticky from the glaze, and honestly, that's the best part.

I started making these for my partner's lunch breaks, and he'd text me photos of his coworkers leaning over to see what smelled so good. One day he came home and said someone offered to trade their sad desk salad for half his wrap. That's when I knew this recipe had real power. It's become our Sunday meal prep staple, and I love how the flavors actually get better after a few hours in the fridge.

Ingredients

• Boneless, skinless chicken breasts: Slicing them into strips ensures they cook fast and soak up the glaze evenly, and thinner pieces mean more surface area for that sticky sauce.
• 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, balancing the sriracha heat with natural sweetness.
• Sriracha sauce: The star of the show, bringing just enough heat without overwhelming, and you can always add more at the table.
• Soy sauce: Adds that savory umami depth that makes the glaze taste more complex than it actually is.
• Rice vinegar: A splash of tanginess cuts through the richness and keeps the sauce from feeling too heavy.
• Garlic: Fresh minced garlic wakes up the whole sauce, don't skip it or use the jarred stuff if you can help it.
• Flour tortillas: Soft and pliable, they hold everything together without tearing when you roll them up tight.
• Shredded lettuce: Adds that essential crunch and freshness to contrast the warm, sticky chicken.
• Carrot: Julienned thin, it brings color and a slight sweetness that plays well with the glaze.
• Red bell pepper: Crisp and slightly sweet, it adds another layer of texture and makes the wrap look vibrant.
• Red onion: Thinly sliced so it doesn't overpower, just a little sharpness to wake up your taste buds.
• Mayonnaise: Optional but it creates a creamy barrier that keeps the tortilla from getting soggy and adds richness.
• Fresh cilantro: A handful of leaves on top brings that bright, herby finish some people love and others can skip entirely.

Instructions

Mix the Glaze:

In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic until smooth and glossy. The smell alone will make you hungry.

Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat, season your chicken strips with salt and pepper, then cook for 5 to 6 minutes, flipping occasionally until golden and cooked through. You want a little color on the edges for texture.

Glaze It Up:

Lower the heat to low, pour the honey sriracha sauce over the chicken, and toss everything together with tongs. Let it simmer for 2 to 3 minutes until the sauce thickens and coats each piece like candy.

Warm the Tortillas:

Heat your tortillas in a dry skillet or wrap them in a damp towel and microwave for 20 seconds until soft and pliable. Cold tortillas crack when you roll them, learned that the hard way.

Assemble the Wraps:

Spread a thin layer of mayo down the center of each tortilla if using, then layer on lettuce, carrot, bell pepper, red onion, and the glazed chicken. Top with cilantro if you're into it, then fold in the sides and roll tightly from the bottom up.

Serve:

Slice each wrap in half on the diagonal if you want that deli look, or just eat it whole while it's still warm. The glaze will be a little messy, embrace it.

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One evening I made these for a casual dinner with friends, and we ended up sitting on the kitchen floor with plates in our laps, laughing about how the glaze kept dripping onto our hands. Someone said it tasted like the best food truck they'd never been to. That night, this recipe stopped being just a quick meal and became one of those dishes people ask me to make again.

Making It Your Own

I've swapped the chicken for tofu more times than I can count, pressing it well and cutting it into cubes so it crisps up before the glaze goes on. My vegetarian friends actually request it that way now. You can also throw in shredded cabbage or thinly sliced cucumber for extra crunch, or even add a handful of crushed peanuts if you want that Thai-inspired texture. The beauty of this wrap is how forgiving it is, you can't really mess it up as long as the glaze stays balanced.

Storage and Meal Prep

I usually cook a double batch of chicken and store it separate from the veggies in the fridge for up to three days. When I'm ready to eat, I warm the chicken in a skillet for a minute, then assemble a fresh wrap with cold, crisp vegetables. If you try to store fully assembled wraps, the tortilla gets soggy and sad, so keep everything separate until the last minute. Trust me, the extra thirty seconds of assembly is worth it every time.

Serving Suggestions

These wraps are filling enough on their own, but sometimes I'll serve them with a handful of tortilla chips and a quick lime crema on the side. A cold lager or crisp iced tea cuts through the sweetness and heat perfectly, and if you're feeling fancy, a cucumber salad with sesame dressing makes it feel like a full meal. I've also packed these for picnics, just wrap them tightly in foil and they hold up surprisingly well for a few hours.

• Add pickled jalapeños if you want even more heat and tang.
• Drizzle extra sriracha mayo on top right before serving for a creamier kick.
• Serve with a side of sweet potato fries for a fun, indulgent pairing.

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This wrap has saved me on so many rushed evenings when I needed something that felt special without the effort. I hope it becomes one of those recipes you turn to when you want comfort, flavor, and just a little bit of heat all wrapped up in one perfect bite.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare the glazed chicken and vegetables separately up to 2 hours ahead. Store them in separate containers and assemble wraps just before serving to keep tortillas soft and prevent sogginess.

→ How do I adjust the heat level?

Control the spice by adjusting sriracha amount. Start with 1 tablespoon and increase to 2-3 based on preference. You can also balance heat with extra honey or a squeeze of lime juice.

→ What are good vegetarian substitutes?

Replace chicken with pressed tofu, tempeh, or seasoned chickpeas. Use the same cooking method and glaze application. Tofu and tempeh work best when pressed first to remove excess moisture.

→ How do I keep tortillas warm while assembling?

Wrap warm tortillas in a clean kitchen towel or foil immediately after heating. This keeps them soft and pliable. Alternatively, warm them in batches as you assemble each wrap.

→ Can I make the sauce in advance?

Absolutely. The honey-sriracha sauce keeps refrigerated for up to 5 days. Mix the components together and store in an airtight container. Warm gently before glazing the chicken if refrigerated.

→ What vegetables work best as substitutions?

Cucumber, shredded cabbage, radish, or spinach are excellent additions. Avoid very watery vegetables to prevent soggy wraps. Add heartier vegetables between the protein and tortilla.