Save One Tuesday afternoon, I had twenty minutes before a video call and a fridge full of odds and ends. I sliced some chicken thin, drizzled it with a jar of chili crisp I'd been hoarding, and added a spoonful of honey on a whim. The smell that hit the pan was so good I nearly forgot about my meeting. I stuffed everything into a tortilla with whatever crunchy vegetables I could find, and that wrap became my new favorite excuse to skip sad desk lunches.
I brought these wraps to a park picnic last spring, worried they'd fall apart in transit. Instead, my friend Mara ate hers in four bites, then asked if I'd packed extras. The honey chili sauce had soaked into the chicken just enough to make each piece glossy and sticky, and the cucumbers stayed cold and crunchy even after an hour in the cooler. That day, I learned that good wraps travel better than I ever gave them credit for.
Ingredients
- Boneless, skinless chicken breasts (about 400 g): Slicing them thin is the secret to quick cooking and tender bites that don't fight the wrap.
- Olive oil (1 tablespoon): Just enough to get a golden sear without making the pan greasy or smoky.
- Salt, black pepper, smoked paprika: The paprika adds a whisper of smokiness that makes the honey sauce pop even more.
- Honey (3 tablespoons): Use real honey, not the squeeze bottle kind; it clings to the chicken and balances the chili heat beautifully.
- Chili crisp (2 tablespoons): The star ingredient, bringing crunchy garlic bits, heat, and umami all at once.
- Soy sauce (1 tablespoon): Adds salty depth and helps the sauce coat every piece of chicken evenly.
- Rice vinegar (1 teaspoon): A tiny splash that brightens the whole sauce and keeps it from feeling too heavy.
- Large flour tortillas (4): Soft, pliable, and strong enough to hold a generous heap of filling without tearing mid-bite.
- Romaine or iceberg lettuce (2 cups): Iceberg gives extra crunch, romaine adds a bit more flavor; both work perfectly.
- Cucumber (1 cup, thinly sliced): Cool, crisp, and refreshing, it cuts through the sticky sweetness of the sauce.
- Shredded carrot (½ cup, optional): I always add it for color and that extra snap of texture.
- Scallions (¼ cup, thinly sliced): A mild onion bite that feels fresh and bright against the rich chicken.
- Mayonnaise (2 tablespoons, optional): A thin smear keeps everything moist and adds a creamy contrast to the heat.
Instructions
- Season and prep the chicken:
- Toss the thinly sliced chicken with salt, pepper, and smoked paprika in a bowl until every piece is lightly coated. Thin slices cook fast and stay tender, so don't skip this step.
- Sear the chicken:
- Heat the olive oil in a large skillet over medium high heat until it shimmers, then add the chicken in a single layer. Let it sear undisturbed for 3 minutes, then stir and cook another 3 to 4 minutes until golden and cooked through.
- Make the honey chili crisp sauce:
- In a small bowl, whisk together honey, chili crisp, soy sauce, and rice vinegar until smooth. The sauce should look glossy and smell sweet and spicy at the same time.
- Coat the chicken:
- Pour the sauce over the warm chicken in the skillet and toss until every piece is sticky and shiny. Let it sit for a minute so the flavors meld together.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for 10 seconds per side, or wrap them in a damp towel and microwave for 20 seconds. Warm tortillas fold without cracking.
- Assemble the wraps:
- Lay a tortilla flat, spread a thin line of mayo down the center if using, then layer lettuce, cucumber, carrot, and scallions. Top with a quarter of the honey chili chicken, making sure to get some of that sticky sauce in every bite.
- Roll it up:
- Fold in the sides of the tortilla first, then roll it tightly from the bottom up, tucking as you go. A tight roll keeps everything from sliding out when you slice it.
- Slice and serve:
- Cut each wrap in half on a slight diagonal, then serve immediately while the chicken is still warm and the vegetables are cold and crunchy.
Save The first time I made these for my brother, he ate two wraps standing at the counter, then texted me an hour later asking for the recipe. He's not someone who usually notices what he eats, so that felt like a small victory. Now, every time he visits, he hints that he wouldn't mind if these were on the menu.
What to Do with Leftovers
Store the cooked chicken and sauce separately from the vegetables and tortillas in airtight containers in the fridge for up to three days. When you're ready to eat, reheat the chicken gently in a skillet or microwave, then assemble fresh wraps with cold, crisp vegetables. Wraps taste best when the hot and cold elements meet right before you eat them, so don't roll them up ahead of time unless you're eating within the hour.
How to Make It Your Own
Swap the chicken for crispy tofu, tempeh, or even seared shrimp if you want a different protein. Add avocado slices, pickled red onions, or a handful of fresh cilantro for extra layers of flavor. If you like more heat, drizzle extra chili crisp inside the wrap or mix a pinch of cayenne into the sauce. Some days I add a spoonful of hummus instead of mayo, and it works beautifully.
Serving and Pairing Ideas
These wraps are filling enough to stand alone, but they pair beautifully with a handful of kettle chips, a simple cucumber salad, or a bowl of miso soup. For drinks, try a light lager, a crisp white wine, or a tall glass of citrusy iced tea to cool down the chili heat. If you're feeding a crowd, set out all the components and let everyone build their own wraps at the table.
- Serve with a side of sesame ginger slaw for extra crunch and tang.
- Pair with a cold beer or sparkling water with lime.
- Pack them in parchment paper for an easy grab and go lunch that won't fall apart.
Save Once you get the hang of the honey chili balance, you'll start craving these wraps on repeat. They're fast, vibrant, and never boring, even when you make them three times in one week.
Recipe Questions & Answers
- → Can I make the honey chili crisp sauce ahead of time?
Yes, the sauce keeps well in an airtight container for up to 5 days. Mix it with warm chicken just before assembling wraps for best flavor.
- → What's a good vegetarian substitute for chicken?
Crispy tofu or tempeh work excellently. Pan-sear them with the same seasonings until golden, then coat with the honey chili crisp sauce.
- → How do I prevent the wrap from falling apart?
Warm tortillas briefly to improve pliability, don't overfill, and roll tightly while folding in the sides. Slice in half for easier handling.
- → Can I customize the vegetables?
Absolutely. Add avocado, pickled red onions, bell peppers, or cabbage. Adjust based on preference and what you have available.
- → Is this dairy-free?
Yes, the main wrap is naturally dairy-free. The optional mayonnaise is dairy-free too, though check labels for specific brands.
- → What beverage pairs well with this wrap?
A light lager or citrusy iced tea complements the sweet-spicy flavors beautifully. Cold beverages balance the richness of the sauce.