Honey Sriracha Chicken Wrap

One Tuesday evening, I was staring at chicken breasts and half a bottle of sriracha, too tired for anything complicated. I drizzled honey into the hot sauce on a whim, tasted it, and suddenly dinner had a plan. That sweet heat clinging to seared chicken, tucked into a tortilla with whatever crunch I could find in the crisper, turned into something I craved on repeat. Sometimes the best recipes start with a guess and end with seconds.

I made these for a friend who claimed she hated spicy food, dialing back the sriracha just a touch. She finished two wraps, licked her fingers, and asked if I could write it down for her. Watching someone surprised by their own enjoyment is one of the quiet joys of cooking something unfussy but flavorful. Now whenever she texts asking what to make for dinner, this is always my answer.

Ingredients

• Boneless, skinless chicken breasts: Slicing them into strips ensures quick, even cooking and more surface area for that glossy glaze to grab onto.
• Olive oil: Just enough to keep the chicken from sticking and help it brown without drying out.
• Honey: The sweet anchor of the sauce, it caramelizes slightly in the pan and tempers the sriracha heat beautifully.
• Sriracha sauce: Brings the kick, but its garlicky undertone adds more than just fire.
• Soy sauce: Adds salty depth and a hint of umami that makes the glaze taste more complex than it is.
• Rice vinegar: A splash of brightness cuts through the richness and keeps the sauce from feeling too heavy.
• Garlic: Minced fresh, it blooms in the sauce and weaves through every bite.
• Flour tortillas: Soft and pliable, they hold everything together without tearing or overpowering the filling.
• Shredded lettuce: Crisp and cool, it balances the warm, saucy chicken perfectly.
• Carrot: Julienned for crunch and a touch of natural sweetness that plays well with the glaze.
• Red bell pepper: Adds color, snap, and a mild sweetness that rounds out the vegetable mix.
• Red onion: Thinly sliced for a sharp bite that mellows slightly against the other flavors.
• Mayonnaise: Optional, but it adds creaminess and helps the filling stay put inside the wrap.
• Fresh cilantro: A handful of leaves brings a bright, herbal note that lifts the whole wrap.

Instructions

Make the sauce:

Whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic in a small bowl until smooth. The smell alone will make you impatient to get cooking.

Cook the chicken:

Heat olive oil in a large skillet over medium high heat, season the chicken strips with salt and black pepper, then cook for 5 to 6 minutes, turning occasionally until golden and cooked through. Dont crowd the pan or theyll steam instead of sear.

Glaze the chicken:

Lower the heat, pour the honey sriracha sauce over the chicken, and toss to coat every piece. Simmer for 2 to 3 minutes, stirring gently, until the sauce thickens into a sticky glaze that clings to the chicken.

Warm the tortillas:

Heat them in a dry skillet or microwave until soft and pliable. Cold tortillas crack when you roll them, and nobody wants that.

Assemble the wraps:

Spread a thin layer of mayonnaise down the center of each tortilla if using, then layer with lettuce, carrot, bell pepper, red onion, and the glazed chicken. Scatter cilantro on top 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, or leave them whole. Serve immediately while the chicken is still warm and the vegetables are crisp.

Save

The first time I packed these for lunch, a coworker leaned over and asked what smelled so good. I handed her half, and she spent the rest of the afternoon asking for the recipe. Food that sparks that kind of curiosity, that makes people lean in and ask questions, feels like a small win in an ordinary day.

Choosing Your Vegetables

The vegetable mix is forgiving, built around crunch and color more than rigid rules. Cucumber adds cool snap, shredded cabbage brings heft, and thinly sliced radishes give a peppery bite. I once used up leftover coleslaw mix and it worked beautifully, adding texture without extra knife work. Keep it crisp, keep it colorful, and the wrap will feel fresh no matter what you toss in.

Adjusting the Heat

Sriracha varies in intensity depending on the brand, so taste your sauce before it hits the pan. If its too fiery, add another teaspoon of honey or a splash more rice vinegar to smooth it out. I learned this after making a batch so hot my eyes watered, now I always taste and tweak before committing. A little caution up front saves a lot of frantic dairy gulping later.

Making It Ahead

You can cook the chicken and make the sauce a day ahead, storing them separately in the fridge. When youre ready to eat, reheat the chicken gently in a skillet with a splash of water to loosen the glaze. Assemble the wraps fresh so the vegetables stay crisp and the tortilla doesnt get soggy. I do this on Sunday nights when I want lunches sorted without thinking too hard during the week.

• Store leftover glazed chicken in an airtight container for up to three days.
• Keep washed, prepped vegetables in separate containers so you can build wraps quickly.
• Warm tortillas just before assembling, they lose their softness if they sit too long after heating.

Save

This wrap has become my answer to tired weeknights and last minute guests, proof that a little heat, a little sweetness, and some crunch can turn ordinary ingredients into something worth sharing. Make it once, and youll find yourself reaching for it again and again.

Recipe FAQs

→ Can I prepare the honey sriracha sauce ahead of time?

Yes, the sauce can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Simply reheat gently before adding to the cooked chicken, or use cold sauce if you prefer.

→ What's the best way to keep tortillas warm while assembling wraps?

Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave them wrapped in a damp paper towel for 30-45 seconds. Keep them stacked and wrapped in foil to maintain warmth during assembly.

→ How do I prevent the wraps from falling apart?

Don't overfill each wrap—distribute ingredients evenly and don't exceed the center area of the tortilla. Roll tightly after folding in the sides, keeping tension throughout. Let wrapped sandwiches rest for 1-2 minutes before slicing for better structural integrity.

→ Can I make this vegetarian or vegan?

Absolutely. Substitute chicken with extra-firm tofu or tempeh using the same cooking method. For vegan wraps, omit mayonnaise or use a plant-based alternative. The sauce is naturally vegan when made without the optional mayo.

→ How spicy is this dish, and can I adjust the heat level?

The recipe provides moderate heat from 2 tablespoons of sriracha. Reduce sriracha to 1 tablespoon for milder heat, or increase to 3 tablespoons for spice lovers. Taste the sauce before glazing the chicken to ensure your preferred heat level.

→ What sides pair well with these wraps?

Serve with steamed edamame, crispy spring rolls, cucumber salad, or jasmine rice. Light beverages like iced tea, lager beer, or Asian-inspired sodas complement the sweet and spicy profile perfectly.