Honey Sriracha Chicken Wrap (Printable)

Glazed chicken with honey-sriracha sauce, fresh vegetables, and crisp tortilla. A quick, flavorful fusion meal.

# 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

# How-To:

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 coats 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 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 sauce clings to every piece of chicken like it was designed for it, sweet and fiery in equal measure.
  • You get that restaurant wrap experience without leaving your kitchen or spending fifteen dollars.
  • It is endlessly adaptable, so you can clear out your vegetable drawer and still end up with something vibrant and delicious.
02 -
  • Do not add the sauce over high heat or it will burn and turn bitter instead of caramelizing into a glossy glaze.
  • Pat the chicken dry before cooking so it sears properly instead of steaming in its own moisture.
  • Warm your tortillas or they will crack when you try to roll them, trust me on this one.
03 -
  • Taste your sriracha before adding it, because heat levels vary wildly between brands, and you can always add more but you cannot take it back.
  • Let the chicken rest for a minute after cooking before adding the sauce so it stays juicy instead of drying out.
  • If your tortilla keeps unrolling, secure it with a toothpick or wrap it in parchment paper for the first few bites.
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