Honey Sriracha Chicken Wrap (Printable)

Tender chicken glazed in sweet and spicy honey-sriracha sauce with fresh vegetables wrapped in soft tortilla.

# What You 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

→ Wraps 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 to 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 to 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. Serve immediately

# Expert Advice:

01 -
  • The sauce clings to every piece of chicken like a sticky, sweet hug with just enough heat to keep things interesting.
  • Everything comes together in half an hour, which means you can go from starving to satisfied before your favorite show ends.
  • The crunch of fresh vegetables against tender glazed chicken creates a texture contrast that makes every bite feel intentional.
  • It tastes like takeout but costs a fraction of the price and you control exactly how much fire you're playing with.
02 -
  • Don't pour the sauce into a screaming hot pan or it'll burn and turn bitter before it has a chance to glaze the chicken properly.
  • Let the chicken sit undisturbed for the first minute or two so it gets a nice sear instead of steaming in its own juices.
  • Warm tortillas are non-negotiable, they roll without tearing and taste a hundred times better than cold ones straight from the fridge.
  • If your sauce seems too thick, add a teaspoon of water at a time until it reaches a pourable consistency that still clings to the chicken.
03 -
  • Use kitchen shears to slice the cooked chicken right in the pan, it's faster than transferring to a cutting board and you lose less of that precious glaze.
  • Toast the tortillas for an extra 30 seconds after warming them to get a slight char on the edges, it adds a subtle smokiness that elevates the whole wrap.
  • Double the sauce recipe and keep half aside for drizzling over the assembled wraps, a little extra never hurt anyone.
  • If you're meal prepping, portion the cooked chicken into containers with a spoonful of sauce over the top so it stays moist and flavorful when reheated.
Go Back