Honey Sriracha Chicken Wrap (Printable Version)

Tender chicken glazed in honey-sriracha sauce with crisp vegetables and soft tortillas. A quick, satisfying fusion meal.

# 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 and Vegetables

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 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 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 sweet and spicy glaze clings to every bite without being overwhelming or one note.
  • It comes together in the time it takes to watch half an episode of your favorite show.
  • You can wrap it up and eat it with one hand, which makes it perfect for busy nights or lazy couch dinners.
  • The crunch from the vegetables balances the tender glazed chicken in a way that feels intentional and satisfying.
02 -
  • Do not skip reducing the heat before adding the sauce or the honey will burn and turn bitter instead of glossy.
  • Pat the chicken strips dry before seasoning them so they sear properly and do not steam in the pan.
  • Warm your tortillas or they will tear when you try to fold them, trust me on this one.
  • If the sauce seems too thick, add a teaspoon of water at a time until it loosens to a glaze consistency.
03 -
  • Use kitchen shears to slice the cooked chicken right in the pan after glazing, it is faster and keeps everything warm.
  • Toast the tortillas lightly in the skillet with the residual glaze for extra flavor and a hint of caramelization.
  • Double the sauce and keep extra in a jar in the fridge, it is incredible on rice bowls, salads, or even as a dipping sauce for spring rolls.
  • If you like a little crunch, add a handful of crushed peanuts or fried wonton strips before rolling the wrap.
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