Pin it The skillet was still sizzling when I realized I'd added way too much sriracha. My roommate walked in, sniffed the air, and asked if I was trying to clear out the apartment. We laughed, drizzled in more honey to balance it, and ended up with the best accidental glaze I'd ever made. That panic moment in my tiny kitchen taught me more about flavor balance than any cookbook ever could.
I started making these wraps during lunch breaks when I worked from home. The smell would drift through the apartment, and my partner would suddenly appear in the kitchen, hoping for leftovers. It became our unofficial midweek ritual, a bright spot that broke up the monotony of video calls and deadlines.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips helps them cook faster and soak up more of that sticky glaze, plus they fit perfectly in a wrap without awkward chunks.
- Olive oil: Just enough to keep the chicken from sticking and to give it a golden edge without feeling greasy.
- Honey: This is what tames the sriracha and creates that glossy coating, so don't skimp or substitute with anything too thin.
- Sriracha sauce: The star of the heat, but you control how much fire you want, start cautious if youre not sure.
- Soy sauce: Adds a salty, umami depth that rounds out the sweetness and spice beautifully.
- Rice vinegar: A splash of this brightens everything and keeps the sauce from feeling too heavy or cloying.
- Garlic: Fresh minced garlic brings a sharpness that dried just cant match, and it blooms in the sauce as it simmers.
- Flour tortillas: Soft, pliable, and sturdy enough to hold all the fillings without tearing when you roll them up.
- Shredded lettuce: Crisp and cool, it contrasts perfectly with the warm, saucy chicken.
- Carrot: Julienned thin, it adds crunch and a hint of sweetness that plays well with the glaze.
- Red bell pepper: Bright, slightly sweet, and it holds its shape without getting soggy.
- Red onion: A little bite and color, but slice it thin so it doesnt overpower the other flavors.
- Mayonnaise: Optional, but it adds creaminess and helps everything stick together, plus it cools down the heat just a bit.
- Cilantro: Fresh leaves bring a burst of brightness that ties all the flavors together, though you can skip it if youre in the cilantro tastes like soap camp.
Instructions
- Mix the glaze:
- Whisk the honey, sriracha, soy sauce, rice vinegar, and minced garlic in a small bowl until smooth and well combined. The color should be a warm amber with little flecks of garlic floating through.
- Cook the chicken:
- Heat the olive oil in a large skillet over medium high heat, season your chicken strips with salt and pepper, then lay them in the pan without crowding. Let them sizzle undisturbed for a couple minutes to get that golden crust, then flip and cook until theyre no longer pink inside, about five to six minutes total.
- Glaze and simmer:
- Turn the heat down to low and pour your sauce right over the chicken, tossing everything with tongs so each strip gets coated. Let it bubble gently for two to three minutes until the sauce thickens and clings like a shiny second skin, then pull the pan off the heat.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for a few seconds per side or wrap them in a damp towel and microwave for twenty seconds. They should be soft and flexible, not stiff or crumbly.
- Assemble the wraps:
- Smear a thin layer of mayo down the center of each tortilla if youre using it, then pile on the lettuce, carrot, bell pepper, red onion, and a generous portion of glazed chicken. Toss a few cilantro leaves on top if you like, then fold in the sides and roll it up tightly from the bottom, tucking as you go so nothing falls out.
Pin it One evening, I packed these wraps for a picnic with friends. We sat on a blanket in the park, and someone said they tasted like the kind of thing youd pay too much for at a food truck. That offhand compliment made me realize how far my cooking had come from those early, clumsy attempts.
Adjusting the Heat
The beauty of this recipe is how forgiving it is when it comes to spice. If youre nervous about sriracha, start with one tablespoon and taste the sauce before it goes on the chicken. You can always add more heat, but you cant take it back once its mixed in. I learned this after making a batch so fiery my eyes watered, and I had to drown it in extra honey just to make it edible.
Vegetable Variations
I swap out the vegetables depending on whats in my fridge or what looks good at the market. Thinly sliced cucumber adds a refreshing crunch, shredded cabbage holds up better if youre making these ahead, and even a handful of baby spinach works when Im feeling lazy. The key is keeping everything crisp and colorful so each bite has texture and brightness against the rich, sticky chicken.
Make Ahead Tips
You can cook the chicken and make the sauce a day or two in advance, then store them separately in the fridge. When youre ready to eat, reheat the glazed chicken gently in a skillet with a splash of water to loosen the sauce, and assemble the wraps fresh. Prepping the vegetables ahead also speeds things up, just keep them in sealed containers so they stay crisp.
- Warm your tortillas right before assembling so they dont dry out sitting on the counter.
- If youre packing these for lunch, wrap them tightly in foil or parchment to hold their shape.
- Dont overdress with mayo or the wraps will get soggy, a thin smear is all you need.
Pin it These wraps have become my go to whenever I need something quick, satisfying, and just a little bit exciting. Theyre proof that you dont need a long ingredient list or fancy techniques to make something that feels special.
Recipe FAQs
- → Can I prepare the honey sriracha sauce ahead of time?
Yes, the sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Simply reheat gently before tossing with cooked chicken.
- → How do I make this vegetarian?
Substitute the chicken with 16 oz of pressed tofu or tempeh sliced into strips. Follow the same cooking instructions, ensuring the protein is golden before adding the glaze.
- → What can I use instead of flour tortillas?
Corn tortillas, whole wheat wraps, or spinach wraps work well. Choose based on your preference for texture and flavor. Warm them thoroughly before assembly for best results.
- → How spicy is this dish?
The heat level is moderate with 2 tablespoons of sriracha. Reduce to 1 tablespoon for mild spice or increase to 3 tablespoons for extra heat. Taste and adjust to your preference.
- → Can I batch cook these wraps for meal prep?
Absolutely. Keep the glazed chicken, vegetables, and tortillas separate in containers. Assemble wraps as needed within 3-4 days. Wrap assembled wraps tightly in foil and refrigerate for up to 2 days.
- → What beverages pair well with this meal?
A light lager beer, crisp iced tea, or cold ginger ale complement the sweet and spicy flavors. For non-alcoholic options, try cucumber water or mango juice.