Save to Pinterest My coworker brought one of these wraps to our team lunch last spring, and the sweet heat clinging to the chicken had everyone leaning in to ask what was in it. She laughed and said it was just chili crisp and honey, two ingredients I already had at home. That afternoon I stopped at the market for tortillas and lettuce, and by dinner I had four golden wraps cooling on the counter. The balance of sticky sweetness and fiery crunch made it impossible to eat just one half.
I started making these on Sundays and packing them for lunch throughout the week. My husband would steal bites from the fridge before I could wrap them in foil, claiming quality control. One evening our neighbor smelled the paprika and chili oil through the kitchen window and knocked on the door to ask for the recipe. Now we trade wraps for her homemade salsa every few weeks.
Ingredients
- Boneless, skinless chicken breasts: Slicing them thin ensures they cook fast and soak up the sauce beautifully, plus they are easier to roll in the tortilla.
- Olive oil: A tablespoon is all you need to get a golden sear without making the chicken greasy.
- Salt, black pepper, and smoked paprika: This trio seasons the chicken with just enough smoky warmth to complement the honey chili sauce later.
- Honey: It tempers the heat of the chili crisp and creates a glossy coating that sticks to every piece of chicken.
- Chili crisp: The star ingredient, bringing crunchy chili flakes, oil, and umami depth in one spoonful.
- Soy sauce: Adds salty richness that rounds out the sweetness and ties the sauce together.
- Rice vinegar: A teaspoon brightens the whole sauce and keeps it from feeling too heavy.
- Flour tortillas: Large ones hold all the fillings without tearing, and warming them makes rolling seamless.
- Romaine or iceberg lettuce: The crisp backbone of the wrap, adding fresh crunch and a cool contrast to the warm chicken.
- Cucumber: Thin slices bring a refreshing snap that cuts through the sticky sweetness.
- Shredded carrot: Optional but worth it for color and an extra layer of crunch.
- Scallions: Thinly sliced green onions add a mild bite and a pop of green.
- Mayonnaise: A thin spread makes the wrap creamy and helps hold everything in place, though you can skip it for a lighter bite.
Instructions
- Season the chicken:
- Toss the sliced chicken with salt, pepper, and smoked paprika in a bowl until every piece is lightly coated. The paprika will bloom in the hot oil and give the chicken a beautiful amber color.
- Sear the chicken:
- Heat the olive oil in a large skillet over medium high heat, then add the chicken in a single layer. Stir occasionally for six to seven minutes until the edges are golden and the centers are no longer pink.
- Make the sauce:
- In a small bowl, whisk together honey, chili crisp, soy sauce, and rice vinegar until smooth. The honey will lighten in color as it blends with the oil from the chili crisp.
- Coat the chicken:
- Pour the sauce over the warm chicken in the skillet and toss until every piece glistens. The residual heat will help the sauce cling and thicken slightly.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about ten seconds per side, or wrap them in a damp towel and microwave for twenty seconds. This makes them soft and pliable for rolling.
- Spread the base:
- Lay each tortilla flat and, if using, spread a thin stripe of mayonnaise down the center. This acts as a creamy cushion for the fillings.
- Layer the vegetables:
- Arrange lettuce, cucumber, carrot, and scallions in a neat line over the mayonnaise. Keep the pile compact so the wrap closes easily.
- Add the chicken:
- Spoon a quarter of the saucy chicken over the vegetables, letting a little sauce drip onto the greens for extra flavor. Do not overfill or the wrap will split when you roll it.
- Roll and serve:
- Fold in the sides of the tortilla, then roll tightly from the bottom up to form a snug cylinder. Slice in half on the diagonal and serve right away while the chicken is still warm.
Save to Pinterest Last summer I packed these wraps for a picnic and wrapped them in foil to keep them snug. When we unwrapped them by the lake, the tortillas had steamed just enough to stay soft, and the flavors had melted together in the best way. My friend said it tasted like something from a food truck, and I took that as the highest compliment.
Swaps and Variations
If you want to skip the chicken, press and cube firm tofu, toss it in cornstarch, and pan fry until crispy before coating it in the sauce. I have also used thinly sliced tempeh, which soaks up the honey chili mixture like a sponge. For a heartier wrap, add a scoop of cooked jasmine rice or quinoa before rolling. A few slices of ripe avocado or a handful of pickled red onions will add creamy richness or tangy brightness, depending on your mood.
Storing and Reheating
These wraps are best eaten fresh, but you can assemble them a few hours ahead and store them wrapped tightly in foil in the fridge. The lettuce may soften slightly, but the flavors stay vibrant. If you want to meal prep, keep the cooked chicken and sauce in one container and the vegetables in another, then assemble wraps each morning. Reheating is not ideal because the tortilla can turn soggy, but you can warm the chicken separately and build a fresh wrap in under two minutes.
Serving Suggestions
I like to serve these with a handful of kettle cooked potato chips on the side for extra crunch, or a simple cucumber salad dressed with rice vinegar and sesame oil. A cold citrusy iced tea or a light lager cuts through the sweetness and heat perfectly. If you are feeding a crowd, set out all the components and let everyone build their own wrap, adjusting the amount of sauce and vegetables to their liking.
- Pair with a tangy coleslaw or a quick pickled vegetable salad for contrast.
- Serve alongside sweet potato fries or roasted edamame for a complete meal.
- Offer extra chili crisp and honey on the side so everyone can customize the heat level.
Save to Pinterest Every time I make these wraps, I remember how simple ingredients can turn into something you crave all week. The sweet heat, the cool crunch, and the soft tortilla come together in a way that feels both comforting and exciting.
Recipe FAQs
- → How do I prevent the tortilla from breaking while rolling?
Warm the tortillas briefly in a dry skillet or microwave before assembling. This makes them pliable and less prone to cracking. Don't overfill—use about a quarter of the chicken mixture per wrap.
- → Can I make this vegetarian?
Yes, substitute the chicken with crispy tofu or tempeh. Pan-sear the tofu or tempeh until golden, then toss with the same honey chili crisp sauce for identical flavor.
- → Is the honey chili crisp sauce spicy?
The sauce is sweet-spicy with balanced heat. Adjust the amount of chili crisp to your preference—use less for milder heat or more for extra spice. Start with 1 tablespoon and increase as desired.
- → What can I add for extra flavor?
Try adding avocado slices, pickled red onions, fresh cilantro, or a drizzle of sesame oil. These additions enhance flavor complexity without requiring extra cooking time.
- → Can I prepare this ahead of time?
Cook the chicken and prepare the sauce ahead, then refrigerate separately. Assemble the wraps just before serving for best texture. Store cooked chicken in an airtight container for up to 3 days.
- → What beverages pair well with this wrap?
Light lagers, citrusy iced tea, or sparkling lemonade complement the sweet-spicy flavors beautifully. For non-alcoholic options, try fresh ginger ale or cucumber-infused water.