Honey Chili Crunch Chicken Wrap (Printable Version)

Juicy pan-seared chicken with sweet-spicy honey chili crisp sauce and fresh vegetables wrapped in a soft tortilla.

# Ingredient List:

→ Chicken

01 - 2 boneless, skinless chicken breasts (14 oz), thinly sliced
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 1/2 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

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

# Directions:

01 - Season the sliced chicken breasts with salt, pepper, and smoked paprika, ensuring even coating.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 6-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from heat and set aside.
03 - In a small bowl, whisk together honey, chili crisp, soy sauce, and rice vinegar until well combined.
04 - Toss the warm cooked chicken with the honey chili crisp sauce until evenly coated.
05 - Warm the tortillas briefly in a dry skillet or microwave to make them pliable and easier to roll.
06 - Lay each tortilla flat. Spread a thin layer of mayonnaise down the center if desired. Layer with lettuce, cucumber, carrot, and scallions. Top with one quarter of the honey chili chicken.
07 - Roll up each tortilla tightly, folding in the sides as you go to form a secure wrap. Slice in half and serve immediately.

# Expert Tips:

01 -
  • The honey chili crisp sauce clings to every bite, giving you sweet fire without overwhelming the crunch of fresh vegetables.
  • Everything comes together in under half an hour, so you can have a restaurant quality wrap on a weeknight with no stress.
  • The combination of textures keeps each bite interesting, from the tender chicken to the crisp lettuce and cool cucumber.
02 -
  • Do not skip warming the tortillas, cold ones crack and tear the moment you try to fold them.
  • Toss the chicken with the sauce while it is still hot so the honey melts into every crevice and the flavors meld together.
  • If your chili crisp is very oily, spoon some of the solids into the sauce and save the extra oil for drizzling over rice another day.
03 -
  • Use kitchen shears to slice the cooked chicken if your knife is dull, it keeps the pieces clean and prevents shredding.
  • Toast the tortillas just until they puff slightly, this creates tiny air pockets that make them easier to fold without cracking.
  • If your chili crisp has large garlic or onion bits, chop them finer before mixing so the sauce spreads evenly and does not clump.
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