Honey Sriracha Chicken Wrap (Print Version)

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

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
15 - Fresh cilantro leaves

# How to Make It:

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 and cooked through.
03 - Reduce heat to low. Pour 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. 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. Serve immediately.

# Expert Tips:

01 -
  • The honey and sriracha create a sticky, glossy glaze that clings to every piece of chicken without being too heavy.
  • Everything comes together in under thirty minutes, making it perfect for busy weeknights or last minute gatherings.
  • The crisp vegetables balance the richness of the sauce and add color and texture in every bite.
  • You can easily adjust the heat level to suit anyone at your table.
02 -
  • Don't add the sauce to the chicken while the heat is too high or it will burn and turn bitter instead of caramelizing into a glaze.
  • Warming the tortillas is not optional, cold tortillas crack and tear when you try to roll them.
  • Slice the chicken into even strips so they cook at the same rate and every piece gets evenly coated.
03 -
  • Let the chicken rest for a minute after glazing so the sauce sets and doesn't drip everywhere when you wrap it.
  • Use a mandoline or vegetable peeler to julienne the carrot quickly and evenly.
  • If the sauce is too thick, add a teaspoon of water at a time until it reaches the consistency you want.
  • Toast the tortillas lightly in a dry skillet for extra flavor and a bit of chew.
Go Back