Honey Sriracha Chicken Wrap

The smell of honey caramelizing with chili heat is what pulled my roommate out of her room one Thursday night. I was testing a new sauce idea, tossing chicken strips in a skillet, and she appeared in the doorway asking what smelled so good. That batch became dinner for two, rolled into tortillas with whatever vegetables we had on hand. It became our go-to meal when we were too tired to think but still wanted something that tasted like we tried.

I made these wraps for a small lunch gathering once, setting out all the components so people could build their own. Watching everyone add different amounts of sauce or pile on extra cilantro reminded me how flexible this recipe really is. One friend skipped the mayo entirely and added extra vinegar to her chicken. Another doubled the sriracha and declared it perfect. It became less about following my version exactly and more about giving people a template they could make their own.

Ingredients

• Boneless, skinless chicken breasts: Slicing them into strips ensures they cook quickly and evenly, and every piece gets coated in that sticky glaze.
• Olive oil: Just enough to keep the chicken from sticking and to help it get a little golden edge before the sauce goes in.
• Honey: This is what makes the sauce cling and caramelize, turning into a glaze rather than a runny liquid.
• Sriracha sauce: Adds heat and a slight tanginess that cuts through the sweetness without overpowering it.
• Soy sauce: Brings a savory, umami depth that balances the honey and sriracha beautifully.
• Rice vinegar: A splash of acidity that brightens the whole sauce and keeps it from tasting flat.
• Garlic: One clove minced fine adds a warm, aromatic backbone to the glaze.
• Flour tortillas: Soft and pliable, they hold everything together without competing with the filling.
• Shredded lettuce: Adds crunch and freshness, a cool contrast to the warm, saucy chicken.
• Carrot: Julienned thin, it brings sweetness and texture that works surprisingly well with the glaze.
• Red bell pepper: Thinly sliced for a slight sweetness and a pop of color in every bite.
• Red onion: A little sharpness and bite that mellows slightly when wrapped with the warm chicken.
• Mayonnaise: Optional, but it adds creaminess and helps the other ingredients stick to the tortilla.
• Cilantro: Fresh leaves add a bright, herbal note that ties the whole wrap together.

Instructions

Mix the glaze:

In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic until smooth. The sauce should look glossy and slightly thick.

Cook the chicken:

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, flipping halfway.

Glaze the chicken:

Reduce heat to low and pour the honey sriracha sauce over the chicken, tossing to coat every piece. Simmer for 2 to 3 minutes until the sauce thickens and clings to the chicken, then remove from heat.

Warm the tortillas:

Heat tortillas in a dry skillet or microwave until soft and pliable. This makes them easier to fold without tearing.

Assemble the wraps:

Spread a thin layer of mayonnaise on the center of each tortilla if using. Layer with lettuce, carrot, bell pepper, red onion, and the glazed chicken, then top with fresh cilantro if desired.

Roll and serve:

Fold in the sides of the tortilla and roll tightly from the bottom up. Slice in half if preferred and serve immediately while the chicken is still warm.

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One night I forgot to reduce the heat before adding the sauce, and it bubbled too fast, turning sticky and almost burnt. I scraped it off, started over, and learned that low and slow is the only way to get that glossy, clingy finish. Now I turn the heat down first, every time. It is a small step that makes all the difference between a glaze and a mess.

Choosing Your Vegetables

The vegetables listed are just a starting point. I have added shredded cabbage for extra crunch, cucumber for a cooling element, and even thinly sliced radishes when I wanted a peppery bite. The key is to keep them fresh and crisp, so they contrast with the warm, saucy chicken. Prepping them while the chicken cooks keeps everything moving and means you are not standing around waiting.

Adjusting the Heat

Two tablespoons of sriracha gives a noticeable kick without being overwhelming. If you like it milder, start with one tablespoon and taste the sauce before adding it to the chicken. If you want more heat, add an extra tablespoon or a pinch of red pepper flakes. I have made it both ways depending on who I am feeding, and the sauce is forgiving enough to adjust without throwing off the balance.

Serving and Storing

These wraps are best eaten fresh, while the chicken is still warm and the vegetables are crisp. If you need to make them ahead, keep the components separate and assemble just before serving. Leftover glazed chicken keeps well in the fridge for up to three days and reheats nicely in a skillet. I have also eaten it cold, straight from the container, and it still tastes good.

• Store the sauce separately if making components ahead to prevent sogginess.
• Reheat chicken gently over low heat to avoid drying it out.
• Use leftovers in a grain bowl or salad if you run out of tortillas.

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This wrap has become one of those recipes I make without thinking, the kind that feels easy even on a long day. I hope it does the same for you.

Recipe Questions & Answers

→ How do I prevent the chicken from drying out?

Cook chicken strips for 5-6 minutes over medium-high heat until just cooked through, then immediately reduce heat and add the sauce. Don't overcook before glazing, and avoid cooking past an internal temperature of 165°F.

→ Can I make the sauce ahead of time?

Yes, the honey-sriracha sauce keeps well in an airtight container in the refrigerator for up to 5 days. Prepare it in advance and simply warm it briefly before coating the cooked chicken.

→ What vegetables work best in these wraps?

Crisp, fresh vegetables like lettuce, carrots, bell peppers, and red onion provide excellent texture contrast. Cucumber, shredded cabbage, and fresh cilantro are great additions for extra crunch and flavor variation.

→ How can I make this vegetarian?

Replace the chicken with tofu or tempeh cut into strips. Cook them using the same method, then coat with the honey-sriracha sauce. They absorb the glaze beautifully while maintaining a satisfying texture.

→ What level of heat should I expect?

The current sriracha amount provides moderate heat balanced by honey's sweetness. Reduce sriracha for milder flavor or increase for more spice. Start with less and adjust to your heat preference.

→ How do I store leftover wraps?

Store components separately in airtight containers. Keep glazed chicken and vegetables refrigerated for up to 2 days. Assemble fresh wraps when ready to eat to prevent tortillas from becoming soggy.