Save The sizzle of chicken hitting a hot pan used to scare me a little, but once I got the hang of controlling the heat, I started experimenting with sauces. One evening, I had sriracha and honey sitting side by side on the counter and thought, why not? The glaze that formed was sticky, glossy, and had this perfect balance of heat and sweetness that made me forget I was supposed to be meal prepping. I wrapped it all up in a tortilla with whatever crisp vegetables I had, and it became one of those meals I actually looked forward to making again.
I made these wraps for a group of friends who came over after a long hike, and they devoured them before I even finished plating the last one. Someone asked if I ordered takeout because the flavors reminded them of their favorite spot downtown. I didnt correct them right away, just smiled and said it was easier than calling for delivery.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips helps them cook faster and soak up more of that sticky glaze, plus theyre easier to wrap without everything falling apart.
- Olive oil: Just enough to keep the chicken from sticking and to help it get those golden edges that add flavor.
- Salt and black pepper: Seasoning the chicken before it hits the pan makes all the difference, even when youre adding a bold sauce later.
- Honey: This is what gives the sauce its sweetness and helps it thicken into that glossy glaze that clings to everything.
- Sriracha sauce: The heat comes from here, and you can adjust it based on how brave youre feeling that day.
- Soy sauce: Adds a salty, umami depth that balances the sweetness and makes the whole sauce taste more complex.
- Rice vinegar: A little acidity cuts through the richness and keeps the sauce from feeling too heavy.
- Garlic: Fresh minced garlic brings a sharpness that wakes up the whole sauce.
- Flour tortillas: Soft, pliable, and sturdy enough to hold everything without tearing when you roll them up.
- Shredded lettuce: Adds a fresh crunch and a cool contrast to the warm, spicy chicken.
- Carrot: Julienned thin so they stay crisp and add a slight sweetness and bright color.
- Red bell pepper: Sweet, crunchy, and colorful, it makes every bite feel more vibrant.
- Red onion: Thinly sliced so it adds a sharp bite without overwhelming the other flavors.
- Mayonnaise: Optional, but it adds creaminess and helps everything stick together a little better.
- Fresh cilantro: A handful of leaves brings a bright, herbal note that ties everything together.
Instructions
- Make the Sauce:
- Whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic in a small bowl until smooth. The color should be a warm amber with flecks of garlic floating through.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium high heat, then season chicken strips with salt and pepper and cook for 5 to 6 minutes, turning occasionally, until golden and cooked through. You want a little color on the edges for extra flavor.
- Glaze the Chicken:
- Lower the heat and pour the honey sriracha sauce over the chicken, tossing to coat every piece. Let it simmer for 2 to 3 minutes until the sauce thickens and clings to the chicken like a shiny glaze.
- Warm the Tortillas:
- Heat tortillas in a dry skillet or microwave until theyre soft and pliable. This makes them easier to roll and keeps them from cracking.
- 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 from the bottom up.
- Serve:
- Slice each wrap in half if you want, then serve right away while the chicken is still warm and the vegetables are crisp.
Save One afternoon, I packed these wraps for a picnic and they held up surprisingly well in foil. We ate them cold under a tree, and even without the warmth, the flavors were still bold and satisfying. It reminded me that good food doesnt always need to be hot to be memorable.
Customizing Your Wraps
You can swap the chicken for tofu or tempeh if you want to keep it vegetarian, just press the tofu well and let it soak up the sauce the same way. Ive also added shredded cabbage and cucumber when I wanted more crunch, and both worked beautifully. Sometimes I throw in pickled jalapeños if Im in the mood for extra heat, or a handful of bean sprouts for a lighter, fresher bite.
Serving Suggestions
These wraps pair well with a cold lager or a crisp iced tea, something refreshing that cools down the spice a little. I like serving them with a side of sweet potato fries or a simple cucumber salad dressed with rice vinegar and sesame oil. If youre feeding a crowd, set out all the components and let everyone build their own wrap, it turns into a fun, interactive meal.
Storage and Reheating
If you have leftovers, store the chicken and vegetables separately from the tortillas so nothing gets soggy. The glazed chicken keeps well in the fridge for up to three days and reheats nicely in a skillet over low heat. You can also eat the wraps cold, which is how I usually pack them for lunch the next day.
- Reheat the chicken gently so the sauce doesnt dry out or burn.
- Wrap assembled wraps tightly in foil if youre taking them to go.
- Add fresh vegetables just before eating to keep everything crisp and bright.
Save These wraps have become one of those recipes I turn to when I want something flavorful without spending hours in the kitchen. Theyre quick, adaptable, and always satisfying, whether Im eating alone or feeding a group.
Common Questions
- → Can I prepare the honey sriracha sauce ahead of time?
Yes, you can whisk together the honey, sriracha, soy sauce, rice vinegar, and garlic up to 2 days in advance. Store in an airtight container in the refrigerator. Simply bring to room temperature or reheat gently before using.
- → What's the best way to keep tortillas soft and pliable?
Warm tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-45 seconds. Keep them covered with a clean kitchen towel while assembling to retain moisture.
- → How do I prevent the wrap from falling apart?
Ensure the tortilla is warm and pliable before filling. Don't overfill—use moderate amounts of each ingredient. Spread mayonnaise on the tortilla first to create a barrier, then layer ingredients evenly. Fold in the sides before rolling tightly, and let it sit seam-side down for a minute before slicing.
- → Can I make this with a different protein?
Absolutely. Tofu, tempeh, shrimp, or turkey work wonderfully with the honey sriracha glaze. Adjust cooking times accordingly—tofu needs only 2-3 minutes per side, while shrimp cooks in 2-3 minutes total.
- → How spicy is this dish?
The heat level is moderate due to the honey balancing the sriracha. Start with 1.5 tablespoons of sriracha if you prefer milder flavors, or increase to 3 tablespoons for more kick. You can always adjust the sauce to your taste preference.
- → What beverages pair well with this wrap?
Light lagers, crisp pilsners, or wheat beers complement the sweet and spicy flavors. Non-alcoholic options include iced tea, lemonade, or a citrus-infused sparkling water. The carbonation helps cut through the richness of the sauce.