Save The smell of caramelizing honey hitting hot chicken is what hooked me on this wrap. I'd been craving something fast but bold, not another sad desk lunch. When that sauce bubbled and clung to the strips, turning glossy and amber, I knew I'd stumbled onto something worth repeating. It's become my go-to when I want flavor without fuss, and every time I make it, someone asks for the recipe.
I first made these wraps on a Tuesday night when my fridge was half-empty and my energy was lower. The chicken sizzled, the sauce came together in seconds, and suddenly dinner felt like an event. My partner wandered into the kitchen, drawn by the smell, and we ended up eating them standing at the counter, laughing about how something so simple tasted this good. It's been in our weekly rotation ever since.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips ensures they cook fast and soak up the sauce beautifully, and pounding them slightly helps them stay tender.
- Olive oil: Just enough to get a golden sear without making the chicken greasy, and it helps the sauce stick.
- Honey: The backbone of the glaze, it caramelizes quickly and balances the heat, so don't skimp or substitute with sugar.
- Sriracha sauce: Brings the kick without being one-note spicy, and you can dial it up or down based on your mood.
- Soy sauce: Adds umami depth and a bit of saltiness that rounds out the sweetness perfectly.
- Rice vinegar: A splash of tang cuts through the richness and keeps the sauce lively, not cloying.
- Garlic: Fresh is best here, it blooms in the sauce and adds a savory warmth you can't fake with powder.
- Flour tortillas: Soft and pliable, they hold everything together without tearing, and warming them makes all the difference.
- Shredded lettuce: Adds crunch and freshness, a cool contrast to the warm, sticky chicken.
- Carrot: Julienned thin, it brings color and a slight sweetness that plays well with the sauce.
- Red bell pepper: Sweet, crisp, and vibrant, it adds texture and a pop of flavor.
- Red onion: Thinly sliced for a sharp bite that cuts through the richness without overpowering.
- Mayonnaise: Optional but worthwhile, it adds creaminess and helps the wrap hold together.
- Fresh cilantro: A handful of leaves brightens everything up and adds a fresh, herbaceous note.
Instructions
- Make the Sauce:
- Whisk honey, sriracha, soy sauce, rice vinegar, and minced garlic in a small bowl until smooth. The sauce should be glossy and pour easily, not too thick yet.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat, season chicken strips with salt and pepper, then cook for 5 to 6 minutes, flipping once, until golden and cooked through. The edges should be crisp and the centers juicy.
- Glaze the Chicken:
- Lower the heat, pour the sauce over the chicken, and toss to coat every piece. Simmer for 2 to 3 minutes until the sauce thickens and clings like a glaze, then remove from heat.
- Warm the Tortillas:
- Heat tortillas in a dry skillet for about 20 seconds per side or microwave them wrapped in a damp towel for 30 seconds. They should be soft and pliable, not stiff.
- Assemble the Wraps:
- Spread a thin layer of mayonnaise down the center of each tortilla, then layer with lettuce, carrot, bell pepper, red onion, glazed chicken, and cilantro. Fold in the sides and roll tightly from the bottom up, tucking as you go.
- Serve:
- Slice each wrap in half on the diagonal for easier handling. Serve immediately while the chicken is warm and the vegetables are still crisp.
Save One Saturday, I packed these wraps for a picnic and wrapped them tightly in foil. They traveled well, stayed together, and tasted just as good an hour later. My friend took one bite and said it was better than anything she'd ordered out lately. That's when I realized this wasn't just a quick dinner, it was a recipe worth sharing, one that made people pause and actually enjoy their meal.
Making It Your Own
I've swapped chicken for tofu more times than I can count, pressing it firm and cubing it before tossing it in the same sauce. It crisps up beautifully and soaks in all that sticky glaze. You can also add cucumber, shredded cabbage, or even mango for a fruity twist. The base recipe is forgiving, so play with what's in your fridge and don't be afraid to experiment.
Storage and Prep Ahead
The glazed chicken keeps in the fridge for up to three days, and I often make a double batch just to have it ready. Store the vegetables and tortillas separately, then assemble wraps fresh when you're ready to eat. If you're meal prepping, pack everything in compartments so the tortillas don't get soggy. A quick reheat of the chicken in a skillet brings back that glaze, and you're good to go.
Serving Suggestions
These wraps don't need much on the side, but a handful of tortilla chips or a simple cucumber salad rounds things out nicely. I like pairing them with iced tea or a cold lager, something crisp that balances the sweetness and heat. If you're feeding a crowd, set up a wrap bar with all the fixings and let everyone build their own.
- Serve with lime wedges on the side for an extra burst of brightness.
- Add a drizzle of extra sriracha or hot sauce for those who like it fiery.
- Pair with sweet potato fries or a light coleslaw for a fuller meal.
Save This wrap has earned its place in my kitchen, not because it's fancy, but because it's reliable, flavorful, and always satisfying. Make it once, and you'll understand why I keep coming back to it.
Recipe FAQs
- → Can I prepare the honey sriracha sauce in advance?
Yes, you can make the sauce up to 2 days ahead. Whisk together the honey, sriracha, soy sauce, rice vinegar, and garlic, then store in an airtight container in the refrigerator. Simply reheat gently before glazing the cooked chicken.
- → How do I prevent the tortillas from falling apart?
Warm your tortillas until they're soft and pliable, either in a dry skillet or microwave. Don't overfill—layer ingredients evenly and fold in the sides before rolling tightly. A thin spread of mayonnaise also helps hold ingredients in place.
- → What can I substitute for chicken?
Tofu and tempeh are excellent plant-based alternatives. Cut them into strips and cook similarly to chicken. You can also use turkey breast or shrimp for different protein options with the same honey sriracha glaze.
- → How spicy is this wrap?
The heat level is moderate due to the honey balancing the sriracha. Start with 1.5 tablespoons of sriracha if you prefer milder flavor, or increase to 3 tablespoons for extra heat. Adjust according to your tolerance.
- → What beverages pair well with this wrap?
A light lager or crisp iced tea complements the sweet and spicy flavors beautifully. Other options include cold ginger ale, lemonade, or a refreshing cucumber water for non-alcoholic choices.
- → Are there allergen concerns I should know about?
This wrap contains wheat in the tortillas and soy in the soy sauce. Mayonnaise contains eggs if included. Use egg-free mayo or omit entirely for egg allergies. Always check sauce labels for hidden allergens and cross-contamination risks.