Honey Sriracha Chicken Wrap (Print Version)

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

# 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 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. 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. 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. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in half an hour, which means you can make it on your busiest nights without feeling like youre cutting corners.
  • The honey sriracha glaze clings to the chicken in a way that makes even leftover wraps taste incredible the next day.
  • You can adjust the heat level easily, so whether youre feeding kids or spice lovers, everyone leaves happy.
  • The textures play off each other beautifully: tender chicken, crisp vegetables, and soft tortilla all in one handheld meal.
02 -
  • Dont skip reducing the heat before adding the sauce, or it will burn and turn bitter instead of thickening into a glaze.
  • Slice the chicken into even strips so they cook at the same rate, otherwise youll end up with some pieces dry and others undercooked.
  • Warm the tortillas before assembling, cold tortillas crack and tear the moment you try to roll them.
03 -
  • Toast the tortillas lightly in the skillet after rolling them seam-side down for a few seconds, it seals the wrap and adds a subtle crispness.
  • If your sauce is too thick after it cools, just add a teaspoon of water and warm it gently to bring it back to life.
  • Use kitchen shears to slice the wraps instead of a knife, it keeps everything intact and prevents the filling from squeezing out the sides.
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