Save I was halfway through a busy weeknight when I threw together this wrap with whatever looked good in the fridge. The chicken sizzled in the pan, and when I poured that glossy honey-sriracha sauce over it, the kitchen filled with a sweet heat that made my stomach growl. My roommate wandered in, drawn by the smell, and we ended up eating these wraps standing at the counter, laughing about how something so simple could taste this satisfying. Sometimes the best meals happen when you stop overthinking and just cook.
I started making these wraps during a week when I was too tired to think about elaborate dinners. My sister came over one night, skeptical about how good a simple wrap could be, and watched me glaze the chicken in that vibrant orange sauce. She took one bite, nodded slowly, and asked me to text her the recipe before she even finished eating. Now she makes them for her own family every other week.
Ingredients
- Boneless, skinless chicken breasts (about 400 g): Slicing them into strips helps them cook fast and soak up the sauce beautifully.
- Olive oil (1 tablespoon): Just enough to get a nice golden sear on the chicken without any sticking.
- Honey (3 tablespoons): This is what makes the sauce cling and caramelize, balancing the sriracha heat with natural sweetness.
- Sriracha sauce (2 tablespoons): Adds that tangy, garlicky heat, start with less if you are cautious about spice.
- Soy sauce (1 tablespoon): Brings a savory depth that rounds out the sweetness and heat.
- Rice vinegar (1 tablespoon): A splash of this brightens everything and keeps the sauce from feeling too heavy.
- Garlic (1 clove, minced): Fresh garlic makes the sauce come alive, do not skip it.
- Flour tortillas (4 large): Soft and pliable, they hold everything together without tearing.
- Shredded lettuce (1 cup): Adds crunch and freshness to every bite.
- Carrot (1 medium, julienned): A little sweetness and color that pairs perfectly with the spicy chicken.
- Red bell pepper (1/2, thinly sliced): Crisp and slightly sweet, it balances the richness of the sauce.
- Red onion (1/4 cup, thinly sliced): A sharp bite that wakes up the other flavors.
- Mayonnaise (1/4 cup, optional): Creamy and cool, it mellows the heat if you want a milder wrap.
- Fresh cilantro leaves (optional): A handful of these brings a bright, herbal note that ties everything together.
Instructions
- Mix the Sauce:
- In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic until smooth. The sauce should look glossy and smell irresistible.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium high heat, season the chicken strips with salt and black pepper, then cook for 5 to 6 minutes until golden and cooked through. You want a nice sear on the outside.
- Glaze the Chicken:
- Reduce the heat to low, pour the honey sriracha sauce over the chicken, and toss to coat every piece. Let it simmer for 2 to 3 minutes until the sauce thickens and clings to the chicken like candy.
- Warm the Tortillas:
- Heat the tortillas in a dry skillet or microwave until they are soft and pliable. This makes them easier to roll without tearing.
- Assemble the Wraps:
- Spread a thin layer of mayonnaise on the center of each tortilla if you like, then layer with lettuce, carrot, bell pepper, red onion, and the glazed chicken. Top with fresh cilantro if you want that herbal brightness.
- Roll and Serve:
- Fold in the sides of the tortilla and roll tightly from the bottom up. Slice in half if you prefer, and serve immediately while the chicken is still warm.
Save One evening I packed these wraps for a picnic at the park with friends. We sat on a blanket under the trees, and everyone devoured them, licking their fingers and asking what was in that sauce. It was one of those perfect moments where food brought us together, and I realized these wraps were more than just dinner, they were a reason to gather and share something delicious.
Making It Your Own
If you want to switch things up, swap the chicken for tofu or tempeh and follow the same steps. I have also added shredded cabbage or cucumber for extra crunch, and both worked beautifully. You can dial the sriracha up or down depending on who you are feeding, I usually keep a little extra sauce on the side for anyone who wants more heat.
Storing and Reheating
These wraps are best eaten fresh, but you can store the cooked chicken and prepped vegetables separately in the fridge for up to two days. When you are ready to eat, warm the chicken gently in a skillet, assemble your wrap, and it will taste almost as good as the first time. Just do not assemble them ahead or the tortillas will get soggy.
Serving Suggestions
I love pairing these wraps with a cold lager or a glass of crisp iced tea on a warm evening. If you want to make it a full meal, serve them alongside sweet potato fries or a simple cucumber salad. They are also great for lunch the next day if you keep the components separate and build your wrap fresh.
- Add a squeeze of lime juice over the chicken for a bright citrus kick.
- Try different tortillas like whole wheat or spinach wraps for variety.
- If you love spice, sprinkle some red pepper flakes on top before rolling.
Save These wraps have become my go to whenever I need something quick, flavorful, and satisfying. I hope they bring as much joy to your table as they have to mine.
Recipe Guide
- → Can I prepare the chicken and sauce in advance?
Yes, you can cook the chicken and prepare the honey sriracha sauce up to 1 day ahead. Store both separately in airtight containers in the refrigerator. Reheat the chicken gently in a skillet before assembling wraps.
- → What's the best way to warm tortillas?
Warm tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and pliable. Alternatively, wrap them in a damp paper towel and microwave for 20-30 seconds. This prevents them from cracking when rolled.
- → How do I make this vegetarian?
Simply substitute the chicken with firm tofu or tempeh sliced into strips. Pan-fry the tofu or tempeh until lightly golden, then coat with the same honey sriracha sauce. The cooking time remains the same.
- → Can I adjust the heat level of the sauce?
Absolutely. Start with 1 tablespoon of sriracha and add more to taste. You can also reduce the honey slightly if you prefer less sweetness. Taste as you build the glaze to find your perfect balance.
- → What vegetables can I substitute or add?
Feel free to add cucumber, shredded cabbage, or avocado for extra crunch and nutrition. You can also swap bell peppers for other colors, use purple cabbage, or add fresh mint alongside cilantro for additional flavor complexity.
- → Is this dish suitable for meal prep?
Yes, prep and store the cooked glazed chicken separately from vegetables and tortillas for up to 3 days. Assemble wraps fresh when ready to eat, or pack components separately and assemble just before eating.