Honey Sriracha Chicken Wrap (Printable)

Glazed chicken with honey-sriracha sauce and fresh vegetables in a soft tortilla. A flavorful fusion meal ready in 30 minutes.

# 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

→ Wrap Assembly

09 - 4 large flour tortillas
10 - 1 cup shredded lettuce
11 - 1 medium carrot, julienned
12 - ½ red bell pepper, thinly sliced
13 - ¼ cup thinly sliced red onion
14 - ¼ cup mayonnaise, optional
15 - Fresh cilantro leaves, optional

# How-To Steps:

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 to 6 minutes until golden and cooked through.
03 - Reduce heat to low. Pour honey sriracha sauce over chicken and toss to coat evenly. Simmer for 2 to 3 minutes until sauce thickens and coats chicken. Remove from heat.
04 - Warm tortillas in a dry skillet or microwave 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 if preferred and serve immediately.

# Expert Advice:

01 -
  • The honey sriracha glaze clings to every bite without dripping all over your hands or plate.
  • Everything comes together in under half an hour, even on nights when youre too tired to think.
  • You can dial the heat up or down without losing that sweet, tangy punch that makes each wrap crave-worthy.
02 -
  • If you add the sauce while the heat is still too high, it will burn and turn bitter instead of caramelizing into that glossy glaze.
  • Slicing the chicken into even strips means they all finish cooking at the same time, no raw centers or dried out edges.
  • Warming the tortillas makes them pliable and prevents cracking when you roll them, a cold tortilla will split every time.
03 -
  • Use a meat thermometer to check that your chicken reaches 165 degrees internally, especially if your strips are on the thicker side.
  • A squeeze of fresh lime juice right before serving brightens up the flavors and cuts through the richness of the glaze.
  • If the sauce seems too thick after simmering, whisk in a teaspoon of water at a time until it reaches the consistency you want.
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