Honey Sriracha Chicken Wrap (Printable version)

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

# Ingredients 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

→ 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

# Steps:

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 honey sriracha sauce over chicken and toss to coat. Simmer for 2 to 3 minutes until sauce thickens and glazes the chicken. Remove from heat.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable.
05 - Spread a thin layer of mayonnaise on the center of each tortilla. 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 Tips:

01 -
  • The sweet heat combo hits different every single time, never boring, always satisfying.
  • Everything cooks in one pan and assembles in minutes, so cleanup is basically nonexistent.
  • You can dial the spice up or down without losing that addictive glaze.
02 -
  • Don't skip reducing the heat before adding the sauce or it will burn and turn bitter instead of caramelizing.
  • Let the chicken rest for a minute before wrapping so the glaze sets slightly and doesn't make everything soggy.
  • Warm tortillas are non-negotiable, cold ones will crack and ruin your wrap before you even finish rolling.
03 -
  • Use a meat thermometer to check the chicken hits 165 degrees so you never overcook it and end up with dry strips.
  • Double the glaze and save half for drizzling over rice bowls or tossing with roasted vegetables later in the week.
  • If your tortillas keep cracking, steam them for 10 seconds wrapped in a damp paper towel, it makes them insanely pliable.
Go back