Honey Sriracha Chicken Wrap

My lunch break used to be boring until I started making these wraps on Sunday nights. The smell of honey hitting hot sriracha in the pan is enough to wake up anyone in the house. I started doubling the sauce because my kids kept dipping everything in it, even their carrots. Now it's the one meal I can make without anyone asking what's for dinner. Sometimes the simplest combinations hit hardest.

I made these for a potluck once and someone asked if I catered them. I didn't correct her right away. The tortillas were still warm, and the chicken had that glossy sheen that makes food look expensive. My coworker took three and later texted me for the recipe. That's when I realized this wasn't just a weeknight shortcut anymore.

Ingredients

• Boneless, skinless chicken breasts: Slice them thin so they cook fast and soak up more sauce, thicker pieces stay bland in the center.
• Olive oil: Just enough to keep the chicken from sticking, don't drown the pan or the sauce won't cling right.
• Honey: This is what makes the sauce stick and caramelize, cheap honey works fine but raw honey adds a floral note.
• Sriracha sauce: The backbone of the glaze, start with less if you're nervous and add more after tasting.
• Soy sauce: Adds salty depth and helps the sauce coat evenly, low sodium works if you're watching salt.
• Rice vinegar: Cuts through the sweetness and keeps the sauce from feeling heavy, don't skip this.
• Garlic: Fresh is better here, the minced jar stuff gets lost in the heat.
• Flour tortillas: Large ones hold more filling without tearing, warm them or they crack when you roll.
• Shredded lettuce: Adds crunch and freshness, iceberg is fine but romaine holds up longer.
• Carrot: Julienned thin so it doesn't dominate, adds color and a slight sweetness.
• Red bell pepper: Crisp and sweet, balances the heat from the sriracha.
• Red onion: Slice it thin or it overpowers everything, soaking it in cold water for five minutes mellows the bite.
• Mayonnaise: Optional but it helps the filling stick and adds creaminess, Greek yogurt works too.
• Cilantro: Love it or hate it, if you hate it just leave it out and no one will miss it.

Instructions

Mix the Sauce:

Whisk honey, sriracha, soy sauce, rice vinegar, and garlic in a small bowl until smooth. The honey might clump at first but keep whisking, it comes together.

Cook the Chicken:

Heat olive oil in a large skillet over medium high heat, season chicken strips with salt and pepper, then cook for five to six minutes until golden and no longer pink inside. Don't overcrowd the pan or they steam instead of sear.

Glaze the Chicken:

Lower the heat, pour the sauce over the chicken, and toss everything together for two to three minutes. The sauce will bubble and thicken into a sticky glaze that coats every piece.

Warm the Tortillas:

Heat tortillas in a dry skillet for about twenty seconds per side or wrap them in a damp towel and microwave for thirty seconds. Warm tortillas bend without breaking.

Assemble the Wraps:

Spread a thin layer of mayo down the center of each tortilla, then layer lettuce, carrot, bell pepper, red onion, glazed chicken, and cilantro if using. Don't overfill or they won't close.

Roll and Serve:

Fold in the sides of the tortilla, then roll from the bottom up, tucking as you go to keep everything tight. Slice in half on the diagonal and serve right away.

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My husband doesn't usually care about lunch leftovers but he started taking these to work. His coworkers started asking questions and now I'm known as the wrap person in his office. It's funny how one recipe can give you a reputation. He always texts me around noon to say they held up great, which is code for make them again.

Make It Your Own

Swap chicken for tofu if you press it well and crisp it up in the pan first. I've also used shrimp and it cooks even faster, just watch it closely so it doesn't turn rubbery. Tempeh works too but it soaks up the sauce differently, more earthy and less sweet. Sometimes I add shredded cabbage or cucumber when I have them sitting in the fridge. The sauce is forgiving enough to handle almost anything you throw at it.

Storing and Reheating

These are best fresh but I've kept assembled wraps in the fridge for a day wrapped tightly in foil. The tortilla softens a bit but the flavor stays strong. If you're meal prepping, store the chicken and veggies separately and assemble right before eating. Reheating the chicken in a skillet for a minute brings back some of that glaze texture. Microwaving works in a pinch but the tortilla gets chewy.

Pairing and Serving Ideas

I usually serve these with a handful of tortilla chips or a simple cucumber salad on the side. A cold lager cuts through the sweetness nicely, or iced tea if you want something lighter. My kids like them with apple slices, which sounds weird but the crunch and sweetness somehow work. If you're feeding a crowd, set up a wrap bar and let people build their own.

• Double the sauce and save half for dipping or drizzling over rice bowls later in the week.
• Add a squeeze of lime right before serving for extra brightness.
• If you like heat, sprinkle red pepper flakes on top of the chicken before rolling.

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This recipe has saved me more times than I can count, from busy weeknights to last minute guest lunches. Keep the ingredients stocked and you'll always have something good to eat.

Recipe FAQs

→ Can I prepare the honey sriracha sauce ahead of time?

Yes, you can whisk the sauce ingredients together up to 24 hours in advance and store it in an airtight container in the refrigerator. This makes assembly much quicker on busy weeknights.

→ How can I make this vegetarian?

Substitute the chicken with tofu or tempeh cut into strips. Pan-sear them using the same method and technique, then glaze with the honey sriracha sauce until caramelized and coated.

→ What can I use instead of mayonnaise?

Try Greek yogurt, hummus, or an egg-free mayo alternative for a lighter or allergy-friendly option. You can also skip the spread entirely and let the sauce provide the moisture.

→ How do I adjust the heat level?

Control the spiciness by increasing or decreasing the sriracha amount. Start with 1 tablespoon and add more until you reach your desired heat level, or use a milder hot sauce alternative.

→ Can these wraps be made ahead and stored?

Assemble the wraps up to 2 hours before serving and wrap them tightly in foil or plastic wrap. Keep them at room temperature or refrigerated. They're also great for meal prep throughout the week.

→ What beverages pair well with these wraps?

Serve with a light lager beer, crisp iced tea, or a refreshing citrus-based beverage. The cool drink complements the sweet and spicy flavors beautifully.