Save I was halfway through a busy Wednesday when I realized I had promised homemade dinner but had no plan. The fridge held chicken breasts, a bottle of sriracha, and a jar of honey that had been sitting since summer. I threw them together in a skillet, and the smell that filled the kitchen, sweet heat mingling with garlic, made me forget I was improvising. That wrap became our midweek rescue meal.
My neighbor once knocked on the door just as I was rolling these wraps for lunch. She stayed, we ate together on the porch, and she asked for the recipe before she even finished her first half. It reminded me that food tastes better when it pulls people in without any fuss.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips ensures they cook fast and soak up the glaze evenly, no dry spots.
- Olive oil: Just enough to keep the chicken from sticking and to give it a golden sear on the edges.
- Honey: This is what makes the sauce sticky and glossy, choose a mild variety so it does not overpower the heat.
- Sriracha sauce: The backbone of the flavor, adjust it up or down depending on who is eating.
- Soy sauce: Adds depth and a little saltiness that balances the sweetness of the honey.
- Rice vinegar: A splash of this brightens everything and keeps the sauce from feeling too heavy.
- Garlic: Freshly minced makes all the difference, the aroma when it hits the pan is worth the effort.
- Flour tortillas: Soft, pliable, and large enough to hold a generous amount of filling without tearing.
- Shredded lettuce: Provides crunch and a cool contrast to the warm, saucy chicken.
- Carrot: Julienned thin so it adds color and a slight sweetness without being bulky.
- Red bell pepper: Thinly sliced for a pop of color and a mild, sweet flavor.
- Red onion: Just a bit of sharpness to cut through the richness of the sauce.
- Mayonnaise: Optional, but it adds creaminess and helps everything stick together inside the wrap.
- Fresh cilantro: A handful of leaves on top brings brightness and a hint of citrus.
Instructions
- Make the Sauce:
- In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and minced garlic until smooth. The sauce should be glossy and just thick enough to coat the back of a spoon.
- 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, flipping once, until golden and cooked through. The strips should have a light crust on the outside.
- Glaze the Chicken:
- Reduce heat to low, pour the honey sriracha sauce over the chicken, and toss to coat every piece. Simmer for 2 to 3 minutes until the sauce thickens and clings to the chicken like a glaze.
- Warm the Tortillas:
- Heat tortillas in a dry skillet or microwave until soft and pliable. This makes them easier to roll without cracking.
- Assemble the Wraps:
- Spread a thin layer of mayonnaise on the center of each tortilla if using, then layer with lettuce, carrot, bell pepper, red onion, and the glazed chicken. Top with fresh cilantro if desired, fold in the sides, and roll tightly.
- Serve:
- Slice each wrap in half on a diagonal if you like, and serve immediately while the chicken is still warm. The contrast between the warm filling and cool vegetables is perfect.
Pin it One evening my son asked if we could make these wraps together. He measured the honey, I minced the garlic, and we both laughed when the sauce splattered a little on the stove. That night, the meal mattered less than the rhythm we found working side by side.
Adjusting the Heat
The first time I made this, I went heavy on the sriracha and watched my friend reach for water after every bite. Now I start with less and let people drizzle extra on their own plate. You can also mix a little more honey into individual servings if someone finds it too spicy halfway through.
Storing and Reheating
These wraps do not hold up well assembled in the fridge because the tortilla gets soggy. Instead, store the glazed chicken and chopped vegetables separately in airtight containers. When you are ready to eat, warm the chicken gently in a skillet and build a fresh wrap in under two minutes.
Swaps and Variations
I have made this with tofu for a friend who does not eat meat, and it worked beautifully as long as you press the tofu first to get rid of extra moisture. You can also swap the flour tortillas for whole wheat or use lettuce leaves if you want something lighter.
- Try adding thinly sliced cucumber or shredded cabbage for extra crunch.
- Swap mayonnaise for Greek yogurt mixed with a squeeze of lime for a tangy twist.
- Use tamari instead of soy sauce to make it gluten friendly if you find gluten free tortillas.
Pin it This wrap has earned its spot in our regular rotation, not because it is fancy, but because it delivers flavor without demanding much from you. I hope it becomes one of those recipes you reach for when you need something good without the fuss.
Frequently Asked Questions
- → Can I prepare the honey sriracha sauce ahead of time?
Yes, you can whisk together the sauce ingredients up to 24 hours in advance and store it in an airtight container in the refrigerator. This makes assembly even quicker on busy weeknights.
- → How do I adjust the heat level?
Control the spice by adjusting the sriracha amount to your preference. Start with 1.5 tablespoons if you prefer mild heat, or increase to 3 tablespoons for extra kick. You can also add fresh jalapeños to the filling.
- → What's the best way to keep tortillas warm?
Wrap tortillas in a damp kitchen towel or place them in a tortilla warmer after heating. This keeps them soft and pliable for easier rolling without cracking or tearing.
- → Can I make this vegetarian?
Absolutely. Substitute the chicken with crispy tofu cubes or tempeh strips. Pan-fry them until golden before coating with the honey sriracha sauce for the same delicious results.
- → How should I store leftovers?
Store assembled wraps in an airtight container for up to 2 days, though they're best enjoyed fresh. Alternatively, refrigerate the cooked chicken and vegetables separately, then assemble wraps as needed.
- → What beverages pair well with this dish?
The sweet and spicy flavors pair beautifully with crisp iced tea, light lagers, or citrus-forward beers. For non-alcoholic options, try fresh lemonade or ginger ale.