Honey Sriracha Chicken Wrap (Printable Page)

Glazed chicken with crisp vegetables and honey-sriracha sauce wrapped in soft tortillas. A flavorful fusion meal ready in 30 minutes.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (14 oz), 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 Assembly

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

# Steps:

01 - Whisk together honey, sriracha sauce, soy sauce, rice vinegar, and minced garlic in a small bowl 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 5-6 minutes until golden and cooked through.
03 - Reduce heat to low. Pour honey sriracha sauce over cooked chicken and toss to coat evenly. Simmer for 2-3 minutes until sauce thickens and fully glazes the chicken. Remove from heat.
04 - Warm tortillas in a dry skillet over medium heat or microwave for 30 seconds until soft and pliable.
05 - Spread thin layer of mayonnaise on 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 sides of tortilla and roll tightly. Slice in half diagonally if preferred. Serve immediately.

# Expert Advice:

01 -
  • The sauce clings to every piece of chicken and somehow tastes even better when it soaks into the tortilla.
  • You can have everything prepped, cooked, and wrapped in the time it takes to decide on takeout.
  • The crunch from the vegetables balances the sticky glaze in a way that makes you want another bite immediately.
  • It works just as well for meal prep as it does for a quick dinner when youre too hungry to wait.
02 -
  • Dont skip reducing the heat before adding the sauce or the honey will burn and turn bitter instead of caramelizing.
  • Warming the tortillas is not optional because cold tortillas crack when you roll them and ruin the whole wrap.
  • Pat the chicken dry before seasoning so it browns instead of steams in the pan.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees F in the thickest part so you never have to guess if its done.
  • Let the chicken rest for a minute after glazing so the sauce sets slightly and doesnt all run out when you bite into the wrap.
  • If the sauce is too thick, thin it with a teaspoon of water or more rice vinegar until it coats the chicken without clumping.
Go Back