Honey Chili Crunch Chicken Wrap (Printable)

Pan-seared chicken with honey chili crisp sauce, crispy vegetables, and soft tortilla for a flavorful, satisfying lunch.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (14 oz), thinly sliced
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon ground black pepper
05 - ½ teaspoon smoked paprika

→ Honey Chili Crisp Sauce

06 - 3 tablespoons honey
07 - 2 tablespoons chili crisp
08 - 1 tablespoon soy sauce
09 - 1 teaspoon rice vinegar

→ Wrap Assembly

10 - 4 large flour tortillas (10-inch)
11 - 2 cups chopped romaine or iceberg lettuce
12 - 1 cup thinly sliced cucumber
13 - ½ cup shredded carrot
14 - ¼ cup thinly sliced scallions
15 - 2 tablespoons mayonnaise

# How To Make It:

01 - Coat sliced chicken breasts evenly with salt, ground black pepper, and smoked paprika
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté for 6 to 7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate
03 - Whisk together honey, chili crisp, soy sauce, and rice vinegar in a small bowl until fully combined
04 - Toss the warm cooked chicken with the honey chili crisp sauce until evenly coated
05 - Heat tortillas briefly in a dry skillet or microwave until pliable and warm
06 - Lay each tortilla flat. Spread a thin layer of mayonnaise down the center. Layer with lettuce, cucumber, carrot, and scallions. Top with a quarter of the honey chili chicken
07 - Roll each tortilla tightly, folding in the sides as you go to form a secure wrap
08 - Slice each wrap in half and serve immediately

# Expert Advice:

01 -
  • It delivers that elusive balance of sweet, spicy, and savory without any fuss or fancy technique.
  • Everything comes together in under half an hour, so it fits into even the most chaotic weekdays.
  • The textures are what make it, crispy vegetables against tender glazed chicken in a soft wrap that holds it all together.
  • You can easily swap or add ingredients based on what you have, making it endlessly adaptable.
02 -
  • Slice the chicken thin and even, thicker pieces take longer to cook and won't absorb the sauce as well.
  • Warm your tortillas before rolling or they'll crack and split when you try to fold them.
  • Don't skip tossing the chicken in the sauce while it's still warm, the heat helps the glaze stick and soak in.
  • If your chili crisp is very oily, spoon out a bit of the oil before measuring so the sauce doesn't get greasy.
03 -
  • Pat the chicken dry before seasoning so it sears instead of steaming in the pan.
  • Use a nonstick or well-seasoned skillet to prevent the honey glaze from sticking and burning.
  • Double the sauce recipe and keep extra in the fridge, it's great on rice bowls, noodles, or roasted vegetables.
  • If your tortillas are large, you can cut them in half after rolling to make smaller, easier-to-handle portions.
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