Pin It The first batch of honey sriracha sauce I ever made was way too hot because I misjudged the squeeze bottle and dumped half of it into the bowl. My partner laughed so hard watching me frantically whisk in more honey, tasting and wincing until it finally balanced out. That accident taught me more about flavor than any careful recipe ever could. Now I make this wrap on repeat, tweaking the heat level depending on who's eating. It's become our go-to for busy weeknights when we want something that tastes like effort but comes together in less time than it takes to argue about takeout.
I made these wraps for a small dinner party once, setting up a little assembly station on the counter with all the toppings in bowls. Everyone built their own, and the kitchen filled with laughter and the smell of caramelized sauce. One friend added so much cilantro it looked like a salad, another skipped all the veggies and just wrapped chicken and sauce. Watching people make it their own reminded me that the best recipes are the ones that don't demand perfection.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips ensures they cook quickly and soak up the glaze, and I always pound them a bit thinner for even cooking.
- Olive oil: Just enough to keep the chicken from sticking, and it adds a subtle richness that butter would overpower.
- Honey: The sweetness tempers the sriracha and helps the sauce thicken into a glossy coating that clings to the chicken.
- Sriracha sauce: This is where the heat lives, but it's more complex than plain hot sauce, with a garlicky tang that makes the glaze addictive.
- Soy sauce: Adds umami depth and a salty backbone that rounds out the sweetness and spice.
- Rice vinegar: A splash of brightness that cuts through the richness and keeps the sauce from feeling too heavy.
- Garlic: Fresh minced garlic blooms in the sauce and adds a punch that garlic powder just can't match.
- Flour tortillas: Soft and pliable when warmed, they hold everything together without tearing or overpowering the filling.
- Shredded lettuce: Crisp and cool, it provides texture contrast and a fresh crunch against the warm glazed chicken.
- Carrot: Julienned thin, it adds sweetness and a satisfying snap that balances the soft tortilla.
- Red bell pepper: Thinly sliced for color and a mild sweetness that doesn't compete with the sauce.
- Red onion: A little sharpness and bite that wakes up the other flavors without overwhelming them.
- Mayonnaise: Optional but recommended, it adds creaminess and helps the veggies stick to the wrap.
- Fresh cilantro: If you love it, it brings a bright herbal note that lifts the whole wrap, and if you don't, just skip it.
Instructions
- Make the Sauce:
- Whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic in a small bowl until smooth and glossy. Taste it now and adjust the heat or sweetness before it hits the pan.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium high heat, then season the chicken strips with salt and pepper and cook for 5 to 6 minutes, flipping once, until golden and cooked through. The edges should look caramelized and the centers should be firm and white.
- Glaze the Chicken:
- Reduce the heat to low, pour the honey sriracha sauce over the chicken, and toss everything together with tongs. Let it simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens and coats each piece like lacquer.
- Warm the Tortillas:
- Heat the tortillas in a dry skillet for about 30 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds. They should be soft, warm, and easy to fold without cracking.
- Assemble the Wraps:
- Spread a thin layer of mayonnaise down the center of each tortilla if using, then layer on the lettuce, carrot, bell pepper, red onion, and glazed chicken. Top with fresh cilantro 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 for easier eating. Serve immediately while the chicken is still warm and the tortilla is soft.
Pin It One evening I packed these wraps for a picnic, wrapping them tightly in foil so they'd stay together. We ate them sitting on a blanket in the park, and even after an hour they were still delicious, the tortillas soft and the sauce soaked into every layer. My friend said it tasted better than anything we could have ordered, and I realized that sometimes the simplest meals are the ones that stick with you longest.
Storing and Reheating
If you have leftover chicken, store it separately from the veggies and tortillas in an airtight container in the fridge for up to three days. Reheat the chicken gently in a skillet with a splash of water to loosen the glaze, then assemble fresh wraps with cold crisp vegetables. The contrast between warm chicken and cool vegetables is honestly one of the best parts, so don't feel like you need to heat the whole thing.
Customizing Your Wraps
This recipe is forgiving and loves to be tweaked based on what's in your fridge or who you're feeding. Swap the chicken for tofu or tempeh if you want a plant based version, just press the tofu well and cook it until the edges are crispy. Add shredded cabbage or thinly sliced cucumber for extra crunch, or throw in some avocado if you want creaminess without the mayo. I've even made these with leftover grilled chicken from the night before, just tossed it in the sauce and it worked perfectly.
Pairing and Serving Ideas
These wraps are filling enough to stand alone, but sometimes I serve them with a simple side of sweet potato fries or a quick cucumber salad dressed with rice vinegar and sesame oil. A cold lager or a crisp iced tea cuts through the sweetness and heat beautifully, and if you're feeding a crowd, set up a wrap bar with extra toppings so everyone can build their own. The whole meal feels casual and fun, like something you'd eat at a food truck but better because you made it yourself.
- Serve with sweet potato fries or a light slaw for a complete meal.
- Offer extra sriracha and lime wedges on the side for people who want more heat or brightness.
- Wrap them in foil if you're packing them for lunch, they hold up surprisingly well for a few hours.
Pin It This wrap has become one of those recipes I don't even think about anymore, I just make it when I need something quick and satisfying that everyone will actually eat. I hope it becomes that kind of recipe for you too, the one you reach for without hesitation on a busy Tuesday night.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can cook and glaze the chicken up to 2 hours before assembly. Store it in an airtight container in the refrigerator and reheat gently before wrapping.
- → How do I adjust the spice level?
Modify the sriracha amount based on your heat preference. Start with 1 tablespoon for milder flavor, or increase to 3 tablespoons for extra kick. You can also add fresh jalapeños or reduce sriracha entirely for a mild version.
- → What are good vegetarian substitutes for chicken?
Tofu, tempeh, seitan, or chickpeas work excellently as protein alternatives. Use the same glazing method and cooking time. Tofu will cook in 3-4 minutes, while tempeh needs 5-6 minutes.
- → Can I make this without mayonnaise?
Absolutely. The wrap is flavorful without it. Alternatively, use Greek yogurt, hummus, or avocado spread for creaminess and different flavor profiles.
- → How should I store leftover wraps?
Wrap assembled wraps tightly in foil or parchment paper and refrigerate for up to 24 hours. Store components separately if you prefer to assemble fresh. The glazed chicken keeps refrigerated for 3 days.
- → What beverages pair well with this dish?
Light lagers, crisp iced tea, lemonades, or Asian-inspired beverages like yuzu soda complement the sweet-spicy profile beautifully. Cold beverages refresh the palate between bites.