Honey Chili Crunch Chicken Wrap (Print Version)

Vibrant fusion wrap with pan-seared chicken, honey chili crisp sauce, and fresh vegetables. Perfect for a satisfying lunch.

# Components:

→ 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 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 (optional)

# Directions:

01 - Season sliced chicken breasts with salt, pepper, and smoked paprika, distributing evenly.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6-7 minutes, stirring occasionally, until golden and cooked through. Remove from heat.
03 - In a small bowl, whisk together honey, chili crisp, soy sauce, and rice vinegar until well combined.
04 - Toss warm cooked chicken with the honey chili crisp sauce until evenly coated.
05 - Warm tortillas briefly in a dry skillet or microwave to make them pliable and easier to fold.
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 compact wrap.
08 - Slice wraps in half and serve immediately.

# Expert Advice:

01 -
  • The honey chili sauce clings to every bite without being too heavy or sticky.
  • Everything comes together in under half an hour, so its faster than takeout.
  • You get crunch, spice, sweetness, and freshness all rolled into one handheld meal.
02 -
  • Dont skip warming the tortillas, cold ones crack and make rolling impossible.
  • Toss the chicken with sauce while its still hot so the honey loosens and coats everything evenly.
  • If your chili crisp has a lot of oil, spoon it in carefully or the wrap will get soggy.
03 -
  • Use kitchen shears to slice the cooked chicken instead of a knife, its faster and keeps the pieces even.
  • If your tortillas keep tearing, try a different brand, some are just too thin or dry to roll well.
  • Taste the sauce before adding it to the chicken, every chili crisp brand has a different salt level.
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