Honey Sriracha Chicken Wrap (Printable)

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

# Ingredient List:

→ 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 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

# How To Make It:

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 honey sriracha sauce over chicken and toss to coat. Simmer for 2 to 3 minutes until 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 Tips:

01 -
  • It takes less time than waiting for delivery and tastes infinitely better when you control the heat level yourself.
  • The sauce clings to everything in the best way, turning plain chicken into something you will crave at odd hours.
  • You can prep the vegetables while the chicken cooks, making cleanup almost too easy for something this satisfying.
  • Leftovers reheat beautifully, and the tortilla stays soft even the next day if you wrap it right.
02 -
  • Do not skip lowering the heat before adding the sauce, or it will scorch in seconds and turn bitter instead of caramelized.
  • Pat the chicken dry before seasoning so it actually browns instead of steaming in its own moisture.
  • Warm your tortillas or they will tear the moment you try to fold them, ruining an otherwise perfect wrap.
  • Let the glazed chicken rest off the heat for a minute before assembling, or the sauce will slide right off onto your cutting board.
03 -
  • Toast your tortillas lightly in a dry skillet instead of microwaving them for a subtle nutty flavor that makes the wraps taste more intentional.
  • If the sauce seems too thick, thin it with a teaspoon of water or extra rice vinegar rather than adding more honey, which can make it cloying.
  • Use kitchen shears to slice the wraps instead of a knife for cleaner cuts that do not squeeze out the filling.
  • Reserve a tablespoon of the uncooked sauce to drizzle over the assembled wraps for an extra punch of flavor right before serving.
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