Honey Chili Crunch Chicken Wrap (Printable Version)

Pan-seared chicken with sweet-spicy honey chili crisp sauce, fresh vegetables, and soft tortilla. A flavorful fusion lunch.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 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 Assembly

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

# Preparation steps:

01 - Season the sliced chicken breasts with salt, pepper, and smoked paprika, distributing the spices evenly across all pieces.
02 - Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 6 to 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 and smooth.
04 - Toss the warm cooked chicken with the prepared honey chili crisp sauce until evenly coated.
05 - Warm the tortillas briefly in a dry skillet or microwave for 20 to 30 seconds to make them pliable and easier to roll.
06 - Lay each tortilla flat on a clean surface. Spread a thin layer of mayonnaise down the center if using, then layer with lettuce, cucumber, carrot, and scallions. Top each with a 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 diagonally and serve immediately.

# Expert Advice:

01 -
  • It delivers that perfect sweet heat balance without making you reach for a glass of milk.
  • You can prep the chicken and sauce ahead, then assemble wraps in under five minutes when hunger strikes.
  • Every bite has texture: crisp lettuce, juicy chicken, and that addictive chili crunch.
  • It tastes like takeout but costs a fraction and skips the wait.
02 -
  • If your chicken pieces are thick, pound them gently with a pan or slice them even thinner; uneven pieces cook unevenly.
  • Don't skip warming the tortillas or they'll crack and tear the moment you try to roll them.
  • Toss the chicken with the sauce while it's still hot so the honey melts in and clings better.
  • If your chili crisp is very oily, spoon off a bit of the oil before measuring or the sauce will be too slick.
03 -
  • Use kitchen shears to slice the cooked chicken instead of a knife; it's faster and less messy.
  • If your tortillas keep tearing, they might be too cold or too dry; a quick steam or warm towel wrap fixes that.
  • Taste your chili crisp before adding it; some brands are much hotter than others, so adjust the amount to your heat tolerance.
  • For meal prep, portion the chicken and sauce into containers so you can assemble fresh wraps all week long.
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