Honey Sriracha Chicken Wrap (Printable)

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

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (14 oz), 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 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 brown and cooked through.
03 - Reduce heat to low. Pour the honey sriracha sauce over the chicken and toss to coat evenly. 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 for easy handling.
05 - Spread a thin layer of mayonnaise on the center of each tortilla if using. 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 Advice:

01 -
  • The honey sriracha glaze clings to every piece of chicken without turning into a gloopy mess, giving you flavor in every single bite.
  • You can have this on the table faster than most delivery apps can find your address, and it tastes like you actually tried.
  • The crunch from the vegetables cuts through the richness of the sauce in a way that keeps you reaching for another half.
  • It reheats surprisingly well, which means lunch tomorrow is already sorted.
02 -
  • Don't skip reducing the heat before adding the sauce, or it will scorch and turn bitter instead of caramelizing into that glossy glaze.
  • Pat the chicken dry before seasoning so the oil can actually sear it instead of steaming it in its own moisture.
  • Warm your tortillas or they'll crack the second you try to fold them, and nobody wants a wrap that falls apart in their hands.
  • Let the glazed chicken cool for just a minute before wrapping or the heat will wilt your lettuce into sad, soggy ribbons.
03 -
  • Double the sauce and set half aside before glazing the chicken, then drizzle it over the assembled wrap for an extra hit of flavor.
  • If your tortillas keep tearing, try steaming them for a few seconds instead of heating them dry, the moisture makes them incredibly pliable.
  • Slice the chicken strips against the grain before cooking so they stay tender and easier to bite through once they're wrapped.
  • Add a squeeze of fresh lime juice over the vegetables right before rolling for a bright, citrusy lift that makes everything taste fresher.
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