Honey Sriracha Chicken Wrap

My kitchen smelled like caramelized honey and garlic the evening I threw together this wrap on a whim, using leftover chicken and whatever vegetables were about to turn in the crisper. The sriracha bottle had been sitting in my fridge for months, and I figured it was time to justify its real estate. What started as a clean-out-the-fridge dinner became something I craved weekly. The balance of sweet honey against that punchy heat, all bundled in a soft tortilla, felt like the kind of meal that didn't need an occasion to be special.

I made these wraps for a group of friends during a casual game night, and they vanished before halftime. Someone asked if I'd been secretly working in a food truck, which I took as the highest compliment. The mix of textures, the crunch of fresh vegetables against tender glazed chicken, kept everyone reaching for seconds. One friend who claimed she didn't like spicy food finished two wraps and asked for the recipe.

Ingredients

• Boneless, skinless chicken breasts (400 g, sliced into strips): Slicing them into strips ensures they cook quickly and soak up the glaze evenly, plus they're easier to bite through in a wrap.
• Olive oil (1 tablespoon): Just enough to get a golden sear on the chicken without making it greasy.
• Salt and black pepper: Season simply so the sauce can shine without competing flavors.
• Honey (3 tablespoons): The sweet backbone of the glaze, it caramelizes beautifully and tempers the heat.
• Sriracha sauce (2 tablespoons): Adds a tangy, garlicky kick that's bold but not overwhelming.
• Soy sauce (1 tablespoon): Brings salty umami depth that rounds out the sweetness.
• Rice vinegar (1 tablespoon): A touch of acidity keeps the sauce from feeling too sticky or one-note.
• Garlic (1 clove, minced): Fresh garlic makes the glaze smell incredible and taste even better.
• Flour tortillas (4 large): Soft and pliable, they hold everything together without tearing.
• Shredded lettuce (1 cup): Adds crisp freshness and a cool contrast to the warm chicken.
• Carrot (1 medium, julienned): A little sweetness and crunch that complements the glaze perfectly.
• Red bell pepper (1/2, thinly sliced): Bright and slightly sweet, it adds color and snap.
• Red onion (1/4 cup, thinly sliced): A bit of sharpness that cuts through the richness.
• Mayonnaise (1/4 cup, optional): Adds creaminess and helps everything stick together, but you can skip it if you prefer.
• Fresh cilantro leaves (optional): A handful of these brings a fresh, herbal lift that ties the flavors together.

Instructions

Make the Sauce:

Whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic in a small bowl until smooth. The sauce should look glossy and smell sweet with a hint of heat.

Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat, season the chicken strips with salt and pepper, then cook for 5 to 6 minutes, flipping once, until golden and cooked through. You want a little caramelization 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 the tortillas in a dry skillet or microwave until they're soft and easy to fold. Cold tortillas tear, warm ones wrap like a dream.

Assemble the Wraps:

Spread a thin layer of mayonnaise down the center of each tortilla if using, 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 if you like, and serve immediately while the chicken is still warm and the vegetables are crisp.

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The first time I packed these wraps for lunch the next day, I worried they'd get soggy, but they held up beautifully in foil. Opening one at my desk felt like a small act of self-care, a little burst of flavor in the middle of a long afternoon. It reminded me that good food doesn't have to be complicated or fancy to make you feel cared for.

Swaps and Variations

If you want to skip the meat, swap the chicken for pressed tofu or tempeh and follow the same glazing method. I've also used shrimp when I had it on hand, and it cooked even faster. For a lighter wrap, try collard greens or large lettuce leaves instead of tortillas, though they're a bit messier to eat. You can add cucumber, shredded cabbage, or even pickled jalapeños if you want more crunch or tang.

Make It Your Own

The beauty of this wrap is how adaptable it is to your mood and your pantry. If you like things spicier, add an extra tablespoon of sriracha or a pinch of red pepper flakes to the glaze. For a richer wrap, drizzle in some sesame oil or sprinkle toasted sesame seeds over the filling. I've made these with leftover rotisserie chicken in a pinch, and they were just as satisfying. Trust your instincts and taste as you go.

Serving and Storage

These wraps are best enjoyed fresh, but if you're meal prepping, store the glazed chicken and vegetables separately from the tortillas and assemble right before eating. The chicken keeps well in the fridge for up to three days and reheats beautifully in a skillet. If you're serving a crowd, set out all the components and let everyone build their own wrap, it turns dinner into something interactive and fun.

• Pair these with a cold lager, iced green tea, or sparkling water with lime.
• Serve with a side of sweet potato fries or a simple cucumber salad.
• Wrap them tightly in foil for a picnic or packed lunch that travels well.

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This wrap has become my go-to when I want something that feels indulgent but comes together in less time than it takes to decide on takeout. It's proof that a little heat, a little sweet, and a handful of fresh vegetables can turn a simple dinner into something worth savoring.

Frequently Asked Questions

→ Can I prepare the chicken ahead of time?

Yes, you can cook and glaze the chicken up to 2 days ahead. Store it in an airtight container in the refrigerator, then reheat gently before assembling your wraps. Keep the tortillas and vegetables separate until assembly for best texture.

→ How do I adjust the heat level?

The sriracha amount controls the spice level. Start with 1 tablespoon and increase to 2-3 tablespoons based on your heat preference. You can also reduce the honey slightly if you add more sriracha to balance the sweetness.

→ What vegetables work best in these wraps?

Crisp, colorful vegetables work best. Lettuce, carrots, bell peppers, and red onion provide great texture and flavor. For extra crunch, add cucumber or shredded cabbage. Avoid overly watery vegetables that can make tortillas soggy.

→ Can I make this vegetarian?

Absolutely. Substitute the chicken with firm tofu or tempeh sliced into strips. Cook them the same way and coat with the honey sriracha sauce. The cooking time may vary slightly depending on your protein choice.

→ How should I warm the tortillas?

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. Warm tortillas are more pliable and less likely to tear when rolling.

→ What beverage pairs well with this dish?

A light lager or crisp iced tea complements the sweet and spicy flavors beautifully. For non-alcoholic options, try a cold ginger ale, fresh lemonade, or jasmine tea to balance the honey-sriracha heat.