Honey Sriracha Chicken Wrap (Printable)

Glazed chicken with crisp vegetables and sweet-spicy sauce wrapped in soft tortillas. Easy fusion comfort food ready in 30 minutes.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (14 oz), 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 and Vegetables

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 sauce, soy sauce, rice vinegar, and minced garlic until well combined. Set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through.
03 - Reduce heat to low. Pour the honey sriracha sauce over the chicken and toss to coat evenly. Simmer for 2 to 3 minutes until the sauce thickens and creates a glossy glaze. Remove from heat.
04 - Heat tortillas in a dry skillet over medium heat or microwave for 30 seconds until soft and pliable.
05 - Spread a thin layer of mayonnaise on the center of each tortilla if desired. Layer with shredded lettuce, julienned carrot, sliced bell pepper, red onion, and glazed chicken. Top with fresh cilantro if using.
06 - Fold in the sides of each tortilla and roll tightly. Slice in half diagonally if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • The honey sriracha glaze clings to the chicken in a way that makes every bite sweet, sticky, and just spicy enough without burning.
  • Everything comes together in half an hour, so you can make it on a weeknight without feeling like you're performing kitchen gymnastics.
  • The crunch from the fresh vegetables balances the richness of the glaze, and each wrap feels like a complete meal tucked into your hands.
02 -
  • The sauce will look thin at first, but it thickens fast once it hits the hot chicken, so don't panic and add cornstarch or you'll end up with gummy glaze.
  • If you assemble the wraps too early, the lettuce wilts and the tortilla gets soggy, so keep everything separate until you're ready to eat.
  • Don't skip warming the tortillas, because cold tortillas crack the second you try to roll them, and half your filling ends up on the plate.
03 -
  • Use a meat thermometer to check that the chicken hits 165 degrees F internally, especially if your strips are thicker than half an inch.
  • If the glaze starts to burn or stick to the pan, add a tablespoon of water and stir quickly to deglaze and save it.
  • Double the sauce recipe and keep the extra in a jar in the fridge for up to a week, because you'll want to drizzle it on rice bowls, salads, and everything else.
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