Pin this My kitchen smelled like a sweet, spicy storm the afternoon I accidentally doubled the sriracha in this wrap. Instead of panic, I grabbed the honey bottle and hoped for the best. What happened next was a glaze so perfectly balanced that my roommate asked if I'd ordered takeout. Sometimes the best recipes are born from near disasters, and this honey sriracha chicken wrap is proof that a little heat and sweetness can fix almost anything.
I used to make these wraps every Sunday before my work week started, lining them up in the fridge like little flavor bombs. My coworkers would peek into my lunch bag and ask what smelled so good, and I'd just smile. There's something deeply satisfying about biting into crisp vegetables and tender, sticky chicken all wrapped in a soft tortilla. It became my secret weapon against sad desk lunches.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips helps them cook faster and soak up more of that sticky, glossy sauce.
- Olive oil: Just enough to keep the chicken from sticking and to give it a golden, caramelized edge.
- Honey: This is what tames the sriracha and creates that beautiful glaze, so don't skimp or substitute with anything too thin.
- Sriracha sauce: The heart of the heat, but you can dial it up or down depending on how brave you're feeling.
- Soy sauce: Adds a salty, umami depth that rounds out the sweetness and spice perfectly.
- Rice vinegar: A splash of this cuts through the richness and keeps the sauce from feeling too heavy.
- Garlic: Fresh minced garlic brings a sharp, aromatic punch that makes the whole kitchen smell incredible.
- Flour tortillas: Soft and pliable, they hold everything together without tearing or getting soggy.
- Shredded lettuce: Adds a cool, crisp contrast to the warm, saucy chicken.
- Carrot: Julienned carrots bring a slight sweetness and a satisfying crunch.
- Red bell pepper: Thinly sliced for color, freshness, and a subtle vegetal sweetness.
- Red onion: A little bite and sharpness that wakes up the other flavors.
- Mayonnaise: Optional, but it adds a creamy layer that helps everything stick together.
- Cilantro: Fresh leaves bring a bright, herbal note that ties the whole wrap together.
Instructions
- Mix the Sauce:
- In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic until smooth and glossy. This sauce comes together fast, so have everything measured and ready.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium high heat, season your chicken strips with salt and black pepper, then cook for five to six minutes until golden and cooked through. You want a little color on the edges for extra flavor.
- Glaze the Chicken:
- Reduce the heat to low, pour the honey sriracha sauce over the chicken, and toss to coat every strip. Let it simmer for two to three minutes until the sauce thickens and clings to the chicken like a shiny, sticky glaze.
- Warm the Tortillas:
- Heat your tortillas in a dry skillet or microwave until they're soft and pliable. Cold tortillas will crack when you roll them, and nobody wants that.
- Assemble the Wraps:
- Spread a thin layer of mayonnaise down the center of each tortilla, then layer with lettuce, carrot, bell pepper, red onion, glazed chicken, and fresh cilantro. Fold in the sides and roll tightly, tucking as you go to keep everything secure.
- Serve:
- Slice each wrap in half if you like, then serve immediately while the chicken is still warm and the vegetables are crisp. These are best eaten fresh, but they hold up well for a few hours if wrapped tightly.
Pin this I remember the first time I brought these wraps to a potluck, worried they'd be too simple compared to everyone else's elaborate dishes. By the end of the night, three people had asked for the recipe, and one friend texted me the next day saying she'd already made them twice. It reminded me that food doesn't have to be complicated to be memorable.
Variations and Substitutions
If you're not into chicken, swap it for tofu or tempeh and follow the same glaze method. I've also used shrimp, which cooks even faster and takes on the sauce beautifully. For a milder version, cut the sriracha in half and add a squeeze of lime juice. You can also throw in shredded cabbage or cucumber for extra crunch, or use whole wheat tortillas if you're trying to sneak in a little more fiber.
Storing and Reheating
These wraps are best eaten fresh, but if you need to prep ahead, store the glazed chicken and chopped vegetables separately in airtight containers in the fridge. Assemble the wraps right before eating so the tortillas don't get soggy. The chicken stays good for up to three days and reheats well in a skillet over low heat. I don't recommend microwaving the whole wrap, as the tortilla gets tough and chewy.
Serving Suggestions
I like to serve these wraps with a side of crispy sweet potato fries or a simple cucumber salad dressed with rice vinegar and sesame oil. A cold lager or a glass of iced green tea cuts through the richness and cools down the heat. If you're feeding a crowd, set up a wrap bar with all the toppings and let everyone build their own.
- Pair with pickled vegetables for a tangy contrast that balances the sweetness of the glaze.
- Serve alongside a light soup like miso or chicken broth for a more filling meal.
- Add a drizzle of extra sriracha or a sprinkle of sesame seeds on top for extra flair.
Pin this This wrap has saved me on countless rushed evenings and impressed more people than I can count. I hope it becomes one of those recipes you turn to without thinking, the kind that feels like a hug in tortilla form.
Recipe Questions
- → How do I prevent the tortilla from tearing when rolling?
Warm your tortillas before assembly to make them pliable and flexible. Heat them in a dry skillet over medium heat for about 30 seconds per side, or microwave them wrapped in a damp paper towel for 30 seconds. This prevents cracking during rolling.
- → Can I make the honey sriracha sauce ahead of time?
Yes, you can prepare the sauce up to 24 hours in advance and store it in an airtight container in the refrigerator. The flavors will meld together beautifully. Simply reheat gently before glazing the chicken.
- → What's the best way to slice chicken breast into strips?
Partially freeze the chicken breast for 15-20 minutes until it's slightly firm but not fully frozen. This makes it much easier to cut clean, even strips. Use a sharp knife and slice against the grain for maximum tenderness.
- → How spicy will this wrap be?
The heat level is moderate with 2 tablespoons of sriracha. The honey balances the spice nicely. For milder wraps, reduce sriracha to 1 tablespoon or less. For extra heat, increase it or add a pinch of cayenne pepper to the sauce.
- → Can I prepare these wraps ahead for meal prep?
Yes, you can assemble wraps up to 4 hours ahead and wrap them tightly in foil or plastic wrap. Store in the refrigerator. For best results, keep the glazed chicken separate and assemble just before eating to prevent sogginess.
- → What vegetables work best as substitutes?
Cucumber, shredded cabbage, and avocado are excellent additions. Green onions, cilantro stems, and roasted broccoli also pair well. Keep a mix of textures—combine crunchy, tender, and soft vegetables for the best eating experience.