Honey Chili Crunch Chicken Wrap (Printable)

Pan-seared chicken with honey chili crisp sauce, fresh vegetables, and soft tortilla. A vibrant, satisfying fusion lunch.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts, thinly sliced (approximately 14 oz)
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 Assembly

10 - 4 large flour tortillas, 10-inch diameter
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

# Steps:

01 - Season sliced chicken breasts with salt, ground black pepper, and smoked paprika, coating evenly on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6 to 7 minutes, stirring occasionally, until golden and fully cooked through. Transfer to a plate.
03 - In a small bowl, whisk together honey, chili crisp, soy sauce, and rice vinegar until well combined.
04 - Add warm cooked chicken to the sauce and toss until evenly coated. Set aside.
05 - Heat tortillas briefly in a dry skillet or microwave to increase pliability and ease of rolling.
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 each tortilla tightly, folding in the sides as you go. Slice in half and serve immediately.

# Chef’s Tips:

01 -
  • The honey chili crisp sauce is dangerously addictive, balancing fiery heat with floral sweetness in a way that makes you crave another wrap before you finish the first.
  • Everything comes together in under half an hour, so you can have a restaurant-quality lunch ready faster than most delivery apps.
  • The crisp vegetables and soft tortilla create a contrast that keeps your mouth interested from the first bite to the last crumb.
02 -
  • Do not skip warming the tortillas or they will crack when you roll them, and I learned this the hard way when my first attempt split down the middle and spilled chicken everywhere.
  • Toss the chicken with the sauce while it is still warm so the heat helps the glaze stick and caramelize slightly on the surface.
  • If you make these ahead, wrap them tightly in foil and refrigerate, but know the lettuce will soften a bit, so eat them within a few hours for the best texture.
03 -
  • Double the sauce and keep extra in a jar in the fridge, because you will want to drizzle it on rice bowls, noodles, and scrambled eggs all week long.
  • Use kitchen shears to slice the wraps instead of a knife, because they cut through cleanly without squishing the filling or tearing the tortilla.
  • If your chili crisp has a lot of oil floating on top, give it a good stir before measuring so you get the crunchy bits and the oil in every spoonful.
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