Save to Pinterest The chicken was sizzling louder than I expected, and I almost added too much sriracha before tasting the sauce. My roommate walked in just as the honey hit the pan, and the whole kitchen smelled like a street food stall we'd visited in Portland. We ended up eating these wraps standing at the counter, sauce dripping onto our wrists. It became our Tuesday night ritual without us ever planning it that way.
I made these for a potluck once, slicing them into pinwheels because I thought it would look fancier. They disappeared faster than anything else on the table, and three people asked for the recipe before I even sat down. One friend admitted she licked her fingers between bites. That was when I realized this wastes nothing, not even dignity.
Ingredients
- Boneless, skinless chicken breasts (400 g): Slicing them into strips helps them cook faster and catch more sauce, and thinner pieces mean more caramelized edges.
- Olive oil (1 tablespoon): Just enough to keep the chicken from sticking without making the pan greasy, and it helps the seasoning adhere.
- Salt and black pepper: Season generously before cooking because the chicken needs its own flavor under that glaze.
- Honey (3 tablespoons): This is what makes the sauce stick and gives it that glossy finish, plus it tames the sriracha heat without killing it.
- Sriracha sauce (2 tablespoons): The backbone of the flavor, but taste as you go because some brands are hotter than others.
- Soy sauce (1 tablespoon): Adds saltiness and depth, and it helps the sauce cling to the chicken like a proper glaze.
- Rice vinegar (1 tablespoon): Cuts through the sweetness and keeps the sauce from feeling heavy or one note.
- Garlic (1 clove, minced): Fresh garlic makes the sauce smell incredible and adds a sharpness that balances the honey.
- Flour tortillas (4 large): Soft and pliable enough to roll without cracking, and they soak up just enough sauce to stay flavorful.
- Shredded lettuce (1 cup): Adds crunch and freshness, and it cools down each bite so the heat doesnt overwhelm.
- Carrot (1 medium, julienned): The sweetness echoes the honey, and the texture keeps things interesting.
- Red bell pepper (1/2, thinly sliced): Bright and slightly sweet, it adds color and a crisp snap.
- Red onion (1/4 cup, thinly sliced): A little sharpness goes a long way, and soaking it in cold water for a minute mellows the bite.
- Mayonnaise (1/4 cup, optional): Helps the filling stick to the tortilla and adds creaminess that balances the spice.
- Fresh cilantro leaves (optional): If you love it, it adds a burst of herbal brightness, and if you dont, skip it without guilt.
Instructions
- Mix the Sauce:
- Whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic in a small bowl until smooth. Taste it now because once its on the chicken, youre committed.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium high heat, then season the chicken strips with salt and black pepper and cook for 5 to 6 minutes, flipping once, until golden and cooked through. The edges should have a little color for flavor.
- Glaze the Chicken:
- Reduce the heat to low, pour the honey sriracha sauce over the chicken, and toss to coat every piece. Let it simmer for 2 to 3 minutes until the sauce thickens and clings like candy.
- Warm the Tortillas:
- Heat the tortillas in a dry skillet for about 30 seconds per side or microwave them wrapped in a damp towel for 20 seconds. They should be soft and easy to fold without tearing.
- Assemble the Wraps:
- Spread a thin layer of mayonnaise down the center of each tortilla if using, then layer with lettuce, carrot, bell pepper, red onion, and glazed chicken. Top with 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, and serve immediately while the chicken is still warm and the vegetables are crisp.
Save to Pinterest One night I was too tired to julienne the carrot, so I just grated it instead, and it worked even better because it distributed more evenly. My partner said it was the best version Id made, and I didnt have the heart to tell him it was pure laziness. Sometimes the shortcuts teach you more than the recipe does.
What to Do with Leftovers
Store the chicken and vegetables separately in airtight containers in the fridge, and they will keep for up to three days. The tortillas get soggy if you assemble them ahead, so wrap them fresh when youre ready to eat. The glazed chicken reheats beautifully in a skillet over low heat with a splash of water to loosen the sauce. I have eaten the cold chicken straight from the container more times than I will admit, and it still tastes good.
How to Make It Your Own
Swap the chicken for tofu or tempeh if you want it vegetarian, just press the tofu well and cook it until the edges crisp up before glazing. Add cucumber or shredded cabbage for extra crunch, or throw in some pickled jalapeños if you want more heat. If you dont have rice vinegar, lime juice works in a pinch and adds a brighter, more citrusy note. You can also turn this into a rice bowl instead of a wrap, and it feels like a completely different meal.
Pairing and Serving Ideas
These wraps are filling enough on their own, but they pair well with a simple cucumber salad or a handful of tortilla chips on the side. A light lager or crisp iced tea cuts through the sweetness and heat without competing with the flavors. If youre serving them for a group, set out the components and let people build their own so everyone can adjust the spice and toppings. I have also served them with a side of sesame slaw, and the nuttiness worked surprisingly well.
- Slice them into pinwheels for parties or lunchboxes and secure each piece with a toothpick.
- Double the sauce and drizzle extra over the top just before serving for people who like it saucier.
- If youre meal prepping, keep the sauce separate and toss it with the chicken right before assembling so it doesnt dry out.
Save to Pinterest This recipe has gotten me through busy weeks and lazy weekends, and it never feels like work. Make it once, and youll understand why it keeps showing up in my kitchen.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can cook the chicken and prepare the sauce up to 2 hours in advance. Store them separately in airtight containers in the refrigerator. Reheat gently before assembling the wraps to maintain optimal texture and flavor.
- → How can I make this vegetarian?
Substitute the chicken with pressed tofu or tempeh cut into strips. Cook them using the same method, adjusting cooking time slightly as they may require less time. The honey sriracha sauce works beautifully with plant-based proteins.
- → What if I don't have sriracha sauce?
You can use chili sauce, hot sauce, or even red pepper flakes mixed with a bit of water to create the heat component. Adjust quantities based on your heat preference while maintaining the sweet and spicy balance.
- → Can I make these wraps without mayonnaise?
Absolutely. Mayonnaise is optional and adds richness, but the honey sriracha glaze provides plenty of flavor on its own. For moisture, you can add a drizzle of the sauce or use avocado instead.
- → How do I prevent the tortillas from tearing when rolling?
Warm the tortillas thoroughly before assembling—they become more pliable and less likely to crack. Use a dry skillet or microwave for 20-30 seconds. Don't overfill each wrap; layer ingredients evenly and fold in the sides before rolling tightly.
- → What's the best way to store leftovers?
Store cooked chicken and sauce separately in airtight containers for up to 3 days. Keep tortillas and vegetables separate as well. Assemble fresh wraps when ready to eat to maintain the best texture and prevent sogginess.