Honey Sriracha Chicken Wrap

My coworker brought these wraps to a potluck last spring, and I watched everyone circle back for seconds. The kitchen smelled like caramelized honey and garlic, and when I asked for the recipe, she laughed and said it was just whatever she had in the fridge on a Tuesday night. I made them the next weekend and haven't stopped since.

I started making these for my partner during his late work nights. He'd come home tired, and I'd have the chicken glazing on the stove, tortillas warming, and all the vegetables prepped in little bowls. He'd assemble his own wrap at the counter, piling on extra cilantro, and we'd eat standing up in the kitchen, talking about the day. It became our ritual.

Ingredients

• Boneless, skinless chicken breasts: I slice them thin so they cook fast and soak up the glaze better, and I always pat them dry first so they get a nice golden sear instead of steaming in the pan.
• Olive oil: Just enough to keep the chicken from sticking, though I've used avocado oil in a pinch and it worked perfectly.
• Honey: This is what makes the sauce cling and caramelize, and I've learned that runny honey works better than the thick crystallized kind you have to microwave first.
• Sriracha sauce: The heat sneaks up on you, so start with less if you're unsure and add more after tasting, because once it's in, it's in.
• Soy sauce: Adds a salty, umami depth that keeps the glaze from tasting like straight sugar and spice.
• Rice vinegar: A little tang cuts through the sweetness and brightens everything up, and regular white vinegar works if that's all you have.
• Garlic: Fresh minced garlic makes the glaze smell incredible, and I always use one extra clove because I can never have enough.
• Flour tortillas: I warm them so they fold without cracking, and the soft, pliable texture is key to a good wrap that doesn't fall apart halfway through eating.
• Shredded lettuce: Iceberg or romaine both work, and I like the crisp, watery crunch it adds against the warm chicken.
• Carrot: Julienned thin so it doesn't overpower, and it adds a subtle sweetness and bright orange color that makes the wrap look as good as it tastes.
• Red bell pepper: I slice it as thin as I can so it tucks into the wrap easily, and the slight bitterness balances the honey glaze beautifully.
• Red onion: Just a little for sharpness, and I rinse the slices under cold water if I want to mellow the bite.
• Mayonnaise: Optional, but it adds a creamy richness that helps everything stick together, and I've used Greek yogurt mixed with a little lemon juice as a lighter swap.
• Fresh cilantro: Some people hate it, but I love the bright, herby punch it gives, and I always tear the leaves instead of chopping them so they stay fluffy.

Instructions

Make the sauce:

Whisk the honey, sriracha, soy sauce, rice vinegar, and minced garlic together in a small bowl until smooth. The garlic might clump a bit at first, but keep whisking and it'll blend in.

Cook the chicken:

Heat the olive oil in a large skillet over medium high heat, season the chicken strips with salt and pepper, and cook them for 5 to 6 minutes, flipping halfway, until they're golden brown and cooked through. Don't crowd the pan or they'll steam instead of sear.

Glaze the chicken:

Turn the heat down to low, pour the honey sriracha sauce over the chicken, and toss everything together with tongs. Let it simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens and coats each piece like candy.

Warm the tortillas:

Heat the tortillas in a dry skillet for about 10 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds. They should be soft and bendable, not stiff or crumbly.

Assemble the wraps:

Spread a thin layer of mayonnaise down the center of each tortilla if you're using it, then layer on the lettuce, carrot, bell pepper, red onion, and glazed chicken. Scatter cilantro on top if you like, then fold in the sides and roll tightly from the bottom up.

Serve:

Slice each wrap in half on the diagonal if you want, and serve them right away while the chicken is still warm and the vegetables are crisp. They're best eaten fresh, but you can wrap them in foil to hold for a few minutes if needed.

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One night I made these for a group of friends who claimed they didn't like spicy food. I dialed back the sriracha just a bit, and by the end of the night, they were scraping the glaze off the skillet with extra tortilla pieces. Someone said it tasted like the best food truck they'd never been to, and I took that as the highest compliment.

How to Store and Reheat

I store the glazed chicken and chopped vegetables separately in airtight containers in the fridge for up to three days. The chicken reheats beautifully in a skillet over low heat with a splash of water to loosen the glaze, and I always assemble the wraps fresh so the tortillas don't turn soggy. If I'm packing these for lunch, I wrap the components separately and build the wrap right before eating.

Ways to Make It Your Own

I've swapped the chicken for tofu pressed and cubed, and it soaks up the glaze just as well. Sometimes I add shredded cabbage or thinly sliced cucumber for extra crunch, and once I threw in some pickled jalapeños because I was feeling bold. If you want less heat, use only one tablespoon of sriracha and add an extra tablespoon of honey, and if you want more, drizzle extra sriracha right on top before rolling.

What to Serve Alongside

These wraps are filling on their own, but I like to serve them with a handful of tortilla chips and a quick lime crema for dipping. A cold iced tea with lemon or a light lager cuts through the sweetness perfectly, and if I'm feeling fancy, I'll put out a little bowl of extra cilantro and lime wedges so everyone can customize their wraps.

• A simple cucumber salad with rice vinegar and sesame seeds adds a cool, refreshing contrast.
• Sweet potato fries baked until crispy are a perfect side if you want something more substantial.
• Leftover glaze makes an excellent dipping sauce for spring rolls or grilled shrimp.

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These wraps have become my go to when I want something that feels special but doesn't demand much from me. They're proof that a good meal doesn't need to be complicated, just balanced, flavorful, and made with a little bit of care.

Questions About This Recipe

→ Can I prepare the sauce in advance?

Yes, the honey sriracha sauce can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Simply whisk the ingredients together and let sit until ready to use.

→ What are good substitutes for sriracha?

You can use Sambal Oelek, Frank's RedHot sauce, or chili paste for similar heat levels. Adjust quantities based on the spice intensity of your chosen substitute.

→ How do I prevent the wrap from falling apart?

Ensure tortillas are warm and pliable before assembling. Don't overfill with sauce or vegetables, and fold the sides in tightly before rolling. Warming tortillas makes them easier to work with.

→ Can I meal prep these wraps?

Prepare components separately and assemble fresh before serving for best texture. Store cooked chicken and sauce separately for up to 3 days. Vegetables can be prepped and kept in containers overnight.

→ What vegetables work best as substitutes?

Cucumber, shredded cabbage, sliced avocado, or snap peas work wonderfully. Avoid watery vegetables that might make the wrap soggy. Stick with crisp options for the best texture contrast.

→ Is this dish spicy?

The base uses 2 tablespoons of sriracha, making it moderately spicy. Reduce sriracha to 1 tablespoon for milder heat, or increase to 3 tablespoons if you prefer extra spice.