Honey Sriracha Chicken Wrap (Printable version)

Glazed chicken with vegetables and honey-sriracha sauce in a soft tortilla. Sweet, spicy, and ready in 30 minutes.

# What You'll 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 Steps:

01 - In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic until fully 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 evenly. Simmer for 2 to 3 minutes until sauce thickens and creates a glossy glaze.
04 - Warm tortillas in a dry skillet over medium heat or in microwave until soft and pliable.
05 - Spread thin layer of mayonnaise on 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 sides of tortilla and roll tightly. Slice in half if preferred and serve immediately.

# Expert Hints:

01 -
  • The honey sriracha glaze clings to every bite, balancing heat with a sticky sweetness that never gets boring.
  • It comes together in thirty minutes with one skillet and barely any cleanup.
  • You can pile in whatever vegetables need using up, so it never tastes the same twice.
  • Wraps hold everything neatly, making it perfect for eating on the couch or packing for lunch the next day.
02 -
  • Slice the chicken into even strips so they cook at the same rate, otherwise some pieces dry out while others stay underdone.
  • Dont skip reducing the heat before adding the sauce, high heat will scorch the honey and turn the glaze bitter.
  • Warm your tortillas, cold ones tear and refuse to roll no matter how careful you are.
  • Pat the vegetables dry if theyre wet, excess moisture makes the wrap soggy and hard to handle.
03 -
  • Use kitchen shears to cut the chicken into strips, its faster and safer than wrestling with a knife on a slippery cutting board.
  • Toast the tortillas lightly in the skillet for a few seconds per side, it adds a hint of char that deepens the flavor.
  • Double the sauce and toss extra with rice or noodles later in the week, it keeps well and tastes even better the next day.
  • If the glaze gets too thick, stir in a teaspoon of water at a time until it loosens to a spoonable consistency.
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