Honey Chili Crunch Chicken Wrap (Printable)

Pan-seared chicken with honey chili crisp sauce, fresh vegetables, and soft tortilla. A flavorful, satisfying meal ready in under 30 minutes.

# What you'll need:

→ Chicken

01 - 2 boneless, skinless chicken breasts, thinly sliced (about 14 oz)
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 Components

10 - 4 large flour tortillas, 10-inch diameter
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

# Method:

01 - Combine salt, ground black pepper, and smoked paprika. Season the thinly sliced chicken breasts evenly with the spice mixture.
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 fully cooked through. Transfer to a plate.
03 - In a small bowl, whisk together honey, chili crisp, soy sauce, and rice vinegar until fully combined.
04 - Add the warm cooked chicken to the sauce and toss until evenly coated.
05 - Heat tortillas briefly in a dry skillet or microwave until pliable and warm.
06 - Lay each tortilla flat. Spread mayonnaise down the center if desired. Layer with lettuce, cucumber, carrot, and scallions. Top with one quarter of the honey chili chicken.
07 - Roll each tortilla tightly, folding in the sides as you proceed. Slice in half and serve immediately.

# Expert Advice:

01 -
  • The honey chili crisp sauce hits every flavor note at once: sweet, spicy, tangy, and deeply savory.
  • Everything cooks in one skillet and comes together in under half an hour.
  • The contrast between warm glazed chicken and cool crisp vegetables makes every bite interesting.
  • It tastes like takeout but costs a fraction and you control the heat level.
02 -
  • Do not skip warming the tortillas; cold tortillas crack and tear when you try to roll them.
  • Toss the chicken with the sauce while both are still warm so the glaze sticks and thickens slightly.
  • Use a sharp knife to slice the wraps cleanly without squishing all the filling out the sides.
03 -
  • If your chili crisp separates in the jar, stir it well before measuring so you get oil and crunchy bits in every spoonful.
  • For extra crunch, add a handful of crushed peanuts or crispy wonton strips just before rolling.
  • Double the sauce recipe and keep extra in the fridge; it's incredible drizzled over grain bowls, eggs, or roasted vegetables.
Return