Honey Sriracha Chicken Wrap

I threw this wrap together on a Tuesday night when the fridge was half-empty and my energy was completely drained. The chicken was thawing, I had half a bottle of sriracha, and a jar of honey that had been sitting in the pantry forever. What came out of that tired experiment turned into something I now crave at least twice a week. The balance of sweet heat with the cool crunch of fresh vegetables makes every bite feel like a small victory.

The first time I made these for friends, I was worried the sauce would be too sweet or too spicy. Instead, they devoured them in minutes and asked for the recipe before they even left. One friend said it tasted like something youd order at a trendy lunch spot, which made me laugh because I was still in my pajamas when I cooked it. Now its my go-to when I want to impress without the stress.

Ingredients

• Boneless, skinless chicken breasts: Slicing them into strips ensures they cook quickly and soak up the glaze evenly, plus theyre easier to wrap without everything falling apart.
• Olive oil: Just enough to get a golden sear on the chicken without making it greasy.
• Honey: This is what balances the heat and gives the sauce that sticky, glossy finish that clings to every piece of chicken.
• Sriracha sauce: The backbone of the flavor, it brings a bright, tangy heat that never feels one-dimensional.
• Soy sauce: Adds a savory, umami depth that rounds out the sweetness and spice.
• Rice vinegar: A splash of acidity that cuts through the richness and keeps the sauce from feeling too heavy.
• Garlic: Freshly minced garlic makes the sauce smell incredible while it simmers.
• Flour tortillas: Soft, pliable, and sturdy enough to hold all the fillings without tearing.
• Shredded lettuce: Adds crunch and a refreshing contrast to the warm, glazed chicken.
• Carrot: Julienned thin, it brings sweetness and a satisfying snap.
• Red bell pepper: Bright, slightly sweet, and beautiful against the golden chicken.
• Red onion: Thinly sliced so it adds sharpness without overpowering the other flavors.
• Mayonnaise: Optional, but it adds a creamy layer that ties everything together.
• Fresh cilantro: A handful of leaves makes the whole wrap taste brighter and more vibrant.

Instructions

Make the Sauce:

In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, and minced garlic until smooth. The sauce should look glossy and smell like a perfect balance of sweet, spicy, and tangy.

Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat, then season the chicken strips with salt and black pepper. Cook them for 5 to 6 minutes, turning occasionally, until theyre golden on the outside and cooked all the way through.

Glaze the Chicken:

Lower the heat and pour the honey sriracha sauce over the cooked chicken, tossing everything together so each piece gets coated. 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 for a few seconds on each side, or wrap them in a damp paper towel and microwave for 20 seconds. You want them soft and easy to fold without cracking.

Assemble the Wraps:

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

Serve:

Slice each wrap in half on the diagonal if you want, then serve immediately while the chicken is still warm and the vegetables are crisp.

Save

I remember packing these wraps for a picnic last spring, worried theyd get soggy or fall apart in the cooler. Instead, they held up perfectly, and eating them outside with the sun out made them taste even better. Sometimes food just tastes different when you take it out of the kitchen, and this wrap proved that to me all over again.

Customizing Your Wrap

If youre not a fan of mayo, try spreading a little Greek yogurt or even a thin layer of hummus for creaminess. I once used a lime crema I had left over from taco night, and it added a tangy brightness that worked beautifully with the honey sriracha glaze. You can also swap the chicken for crispy tofu or tempeh if you want to keep it plant-based, just press the tofu well and cook it until the edges are golden before tossing it in the sauce.

Storage and Meal Prep

These wraps are fantastic for meal prep if you store the components separately. Keep the glazed chicken in one container, the chopped vegetables in another, and the tortillas wrapped in foil. When youre ready to eat, just warm the chicken and tortilla, then assemble fresh so the lettuce stays crisp and the wrap doesnt get soggy. Ive kept the chicken in the fridge for up to three days, and it reheats beautifully in a skillet with a splash of water to loosen the glaze.

Serving Suggestions

I love serving these with a side of baked sweet potato fries or a simple cucumber salad dressed with rice vinegar and sesame oil. If youre feeding a crowd, set up a wrap bar with all the components laid out so everyone can build their own. The honey sriracha sauce also makes an excellent dipping sauce if you have any left over, try it with spring rolls or drizzled over rice bowls.

• Add thinly sliced cucumber or shredded cabbage for extra crunch and freshness.
• If you want more heat, stir a little extra sriracha into the mayo before spreading it on the tortilla.
• Leftovers can be chopped up and tossed into a salad the next day for a completely different meal.

Save

This wrap has become one of those recipes I turn to when I want something quick, but still exciting enough to make dinner feel special. I hope it becomes a regular in your kitchen, too.

Recipe FAQs

→ Can I make this ahead of time?

The honey-sriracha sauce can be prepared up to 2 days in advance and stored in the refrigerator. Cook the chicken fresh when ready to serve, as it maintains better texture and flavor. Assemble wraps just before serving to keep tortillas soft and vegetables crisp.

→ What can I use instead of chicken?

Tofu and tempeh are excellent plant-based alternatives that absorb the honey-sriracha glaze beautifully. Slice them into strips and cook similarly to the chicken. Shrimp also works well with this sauce for a lighter protein option.

→ How do I prevent the wrap from falling apart?

Warm the tortillas thoroughly to make them pliable and easier to fold. Don't overfill—use about 1/4 cup of filling per wrap. Fold in the sides first, then roll tightly from bottom to top. Let wrapped portions sit seam-side down for a minute before serving.

→ Can I adjust the spice level?

Absolutely. Start with 1 tablespoon of sriracha and increase gradually to reach your desired heat level. You can also balance heat with additional honey for sweetness. The soy sauce and rice vinegar add depth without adding spice.

→ What's the best way to store leftovers?

Store glazed chicken and sauce separately in airtight containers for up to 3 days. Keep vegetables fresh in sealed containers. Tortillas can be warmed when ready to assemble fresh wraps. Do not store assembled wraps as they become soggy.

→ What beverages pair well with this meal?

Light lager beer complements the sweet and spicy flavors nicely. For non-alcoholic options, crisp iced tea, limeade, or cucumber-infused water balance the richness of the glazed chicken while refreshing the palate.