Honey Sriracha Chicken Wrap (Printable)

Tender chicken glazed in a sweet and spicy sauce, wrapped with crisp vegetables and soft tortilla for a flavorful 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

# Directions:

01 - In a small bowl, whisk together honey, sriracha sauce, soy sauce, rice vinegar, and minced garlic until well combined. Set aside.
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 brown and cooked through.
03 - Reduce heat to low. Pour the honey sriracha sauce over the cooked chicken and toss to coat evenly. Simmer for 2 to 3 minutes until the sauce thickens and glazes the chicken. Remove from heat.
04 - Warm tortillas in a dry skillet over medium heat or in the microwave until soft and pliable.
05 - Spread a thin layer of mayonnaise on the center of each tortilla if using. Layer with shredded lettuce, julienned carrot, sliced bell pepper, red onion, and glazed chicken. Top with fresh cilantro if desired.
06 - Fold in the sides of each tortilla and roll tightly. Slice in half if preferred. Serve immediately.

# Expert Hints:

01 -
  • The sauce clings to every bite of chicken, sweet and fiery in a way that keeps you reaching for another piece.
  • You can prep everything in the time it takes to preheat a pan, so dinner happens fast even on chaotic days.
  • It's endlessly flexible, so picky eaters and spice lovers can customize their wraps without making two separate meals.
02 -
  • Don't add the sauce to the chicken over high heat or it will burn and turn bitter instead of caramelizing into a glaze.
  • Warm your tortillas or they'll crack when you try to roll them, and nobody wants a wrap that falls apart halfway through eating.
  • Pat the chicken strips dry before seasoning so they brown properly instead of steaming in their own moisture.
03 -
  • Taste the sauce before you add it to the chicken so you can adjust the sweetness or heat to your exact preference.
  • Use a meat thermometer if you're unsure, chicken is done at 165 degrees and anything over that gets dry and tough.
  • Roll the wraps tightly and let them sit seam side down for a minute before slicing so they hold together better.
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