Pin The smell hit me before I even turned around: caramelized honey mingling with the sharp bite of chili, pooling in a skillet that hissed every time I stirred. I had thrown together this wrap on a Tuesday night when the fridge was nearly empty and my patience was thinner. What I got was something I craved for weeks after. Sometimes the best recipes come from necessity, not planning.
I made these wraps for a group of friends who showed up unannounced one Saturday afternoon. They stood around my kitchen island, skeptical at first, then silent as they ate. One of them asked for the recipe before she even finished chewing. That is when I knew this was a keeper.
Ingredients
- Boneless, skinless chicken breasts: Slice them thin so they cook fast and soak up the glaze without drying out.
- Olive oil: Just enough to keep the chicken from sticking and to help it get those golden edges.
- Honey: The sweetness tempers the sriracha and creates that glossy, sticky coating everyone fights over.
- Sriracha sauce: The backbone of the glaze, bringing heat that builds slowly rather than slapping you in the face.
- Soy sauce: Adds umami depth and a bit of salt that rounds out the sweetness beautifully.
- Rice vinegar: Cuts through the richness and keeps the sauce from feeling too heavy.
- Garlic: One clove is all you need for a whisper of sharpness that lingers in the background.
- Flour tortillas: Soft, pliable, and sturdy enough to hold everything without tearing when you roll.
- Shredded lettuce: Provides that necessary crunch and a cool contrast to the warm, sticky chicken.
- Carrot: Julienned thin, it adds sweetness and a satisfying snap in every bite.
- Red bell pepper: Slightly sweet, slightly smoky, and a burst of color that makes the wrap look as good as it tastes.
- Red onion: A little sharpness and bite that wakes up the other flavors.
- Mayonnaise: Optional, but it adds creaminess that mellows the heat and helps everything stick together.
- Fresh cilantro: A handful of leaves brings brightness and a fresh, herbaceous note that ties it all together.
Instructions
- Make the sauce:
- Whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic in a small bowl until smooth. The sauce should look glossy and smell like trouble in the best way.
- Cook the chicken:
- Heat olive oil in a large skillet over medium high heat, season the chicken strips with salt and black pepper, then cook for 5 to 6 minutes until golden and cooked through. Flip them halfway so both sides get that nice caramelized crust.
- Glaze the chicken:
- Reduce the heat to low, pour the honey sriracha sauce over the chicken, and toss to coat every piece. Let it simmer for 2 to 3 minutes until the sauce thickens and clings to the chicken like a second skin.
- Warm the tortillas:
- Heat tortillas in a dry skillet or microwave until soft and pliable. Cold tortillas crack when you roll them, and no one wants that.
- Assemble the wraps:
- Spread a thin layer of mayonnaise on the center of each tortilla if using, then layer with lettuce, carrot, bell pepper, red onion, and the glazed chicken. Top with fresh cilantro if you like, then fold in the sides and roll tightly.
- Serve:
- Slice each wrap in half if you want, then serve immediately while the chicken is still warm and the vegetables are still crisp.
Pin There was an evening when I packed these wraps for a picnic and they held up perfectly in foil, still warm and messy in the best way. We ate them on a blanket while the sun dropped behind the trees, and no one said much because their mouths were full. That is when food stops being just dinner and becomes a memory you carry around.
Customizing Your Wraps
You can swap the chicken for tofu or tempeh if you want to go vegetarian, just press the tofu well so it crisps up in the pan. I have also added shredded cabbage and cucumber when I wanted more crunch, and both worked beautifully. If you are feeling adventurous, a drizzle of sesame oil or a sprinkle of sesame seeds adds a nutty finish that plays well with the glaze.
Storing and Reheating
These wraps are best eaten fresh, but if you have leftovers, store the chicken and vegetables separately from the tortillas. The chicken keeps in the fridge for up to three days and reheats beautifully in a skillet with a splash of water to loosen the glaze. Assemble fresh wraps when you are ready to eat so the tortillas do not get soggy.
Pairing Suggestions
I have served these wraps with everything from crisp iced tea to a light lager, and both worked perfectly. The sweetness of the glaze pairs well with something cold and slightly bitter to cut through the richness. If you want to round out the meal, a simple side of steamed edamame or a cucumber salad with rice vinegar keeps things light and refreshing.
- Try a squeeze of lime juice over the wrap just before serving for a bright, citrusy pop.
- If you like things spicy, add sliced jalapenos or a dash of chili flakes to the filling.
- Leftover glaze can be tossed with rice or drizzled over roasted vegetables for another meal entirely.
Pin This wrap has become my go to when I need something fast, satisfying, and just a little bit special. Make it once and you will understand why it keeps showing up in my kitchen.
Recipe Q&A
- → How long does it take to prepare and cook?
Total time is 30 minutes: 15 minutes for preparation and 15 minutes for cooking. This includes making the sauce, cooking the chicken, and assembling the wraps.
- → Can I make this vegetarian?
Yes, substitute the chicken with tofu or tempeh. Use the same cooking method and honey sriracha sauce for a delicious vegetarian version with identical flavors.
- → How spicy is this dish?
The heat level is moderate due to 2 tablespoons of sriracha in the sauce. You can adjust the sriracha amount to taste—use less for mild heat or more for extra kick.
- → What allergens are present?
This contains wheat from tortillas and soy from soy sauce. If mayonnaise is used, it contains eggs. Check all sauce labels for hidden allergens and use egg-free mayo alternatives if needed.
- → Can I add more vegetables?
Absolutely. For extra crunch, add cucumber, shredded cabbage, or sliced avocado. These additions maintain the fresh, crisp texture and complement the sweet-spicy sauce perfectly.
- → What pairs well with this meal?
A light lager or crisp iced tea complements the sweet and spicy flavors nicely. You can also serve with a cool coleslaw or cucumber salad on the side.