Honey Sriracha Chicken Wrap (Printable Version)

Tender chicken glazed in sweet and spicy honey-sriracha sauce with crisp vegetables and soft tortilla. Serves 4.

# 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

→ 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

# Directions:

01 - In a small bowl, whisk together honey, sriracha, 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 5-6 minutes until golden and cooked through.
03 - Reduce heat to low. Pour the honey sriracha sauce over the chicken and toss to coat. Simmer for 2-3 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 if using. 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 and serve immediately.

# Expert Tips:

01 -
  • It comes together in thirty minutes, which means you can make it on a Tuesday without losing your mind.
  • The honey sriracha glaze is sticky, sweet, and just spicy enough to keep things interesting without overwhelming anyone.
  • You get protein, crunch, and freshness all rolled into one tidy handheld package.
  • It is endlessly adaptable, so picky eaters and adventurous ones can both be happy at the same table.
02 -
  • Do not pour the sauce into a screaming hot pan or the honey will burn and turn bitter before it has a chance to glaze.
  • Let the chicken rest for a minute after cooking so the juices redistribute and the meat stays tender instead of drying out.
  • Warm your tortillas or they will crack the second you try to fold them, and you will end up with a deconstructed wrap situation.
  • Taste the sauce before you add it to the chicken so you can adjust the heat or sweetness to your liking.
03 -
  • Double the sauce recipe and keep extra in a jar in the fridge, it is incredible on everything from roasted vegetables to grain bowls.
  • Use kitchen shears to slice the chicken after cooking if you want perfectly even strips without wrestling with a knife on a cutting board.
  • Toast your tortillas lightly in a dry pan for a few seconds on each side to add a subtle charred flavor that makes the whole wrap taste more complex.
  • If your sauce is too thick, whisk in a teaspoon of water at a time until it reaches a pourable consistency that still clings to the chicken.
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