Honey Chili Crunch Chicken Wrap (Printable)

Pan-seared chicken with honey chili crisp sauce, crisp vegetables, and soft tortillas for a vibrant, satisfying lunch.

# What You’ll Need:

→ 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

# How To Make It:

01 - Season sliced chicken breasts evenly with salt, pepper, and smoked paprika.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6-7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate.
03 - In a small mixing 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 enhance pliability.
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 to form a secure wrap.
08 - Slice each wrap in half and serve immediately.

# Expert Advice:

01 -
  • The honey chili crisp sauce clings to every piece of chicken, balancing heat and sweetness in a way that feels both indulgent and bright.
  • Everything comes together in under half an hour, making it ideal for those days when you want real flavor without the fuss.
  • The cool crunch of fresh vegetables against the warm, glossy chicken creates a contrast that keeps every bite interesting.
  • Its endlessly adaptable, you can swap proteins, add avocado, or turn up the heat without losing that core magic.
02 -
  • Slice the chicken thinly and evenly so it cooks at the same rate, thick pieces will be undercooked while thin ones dry out.
  • Toss the chicken with the sauce while its still hot, the warmth helps the sauce absorb and creates that glossy, sticky coating.
  • Dont overload the tortillas or theyll tear when you roll them, less filling means a tighter, neater wrap.
  • If your chili crisp is very oily, spoon in some of the crunchy bits and go lighter on the oil to avoid a greasy sauce.
03 -
  • Pat the chicken dry before seasoning so it sears instead of steams, giving you those golden, caramelized edges.
  • Taste your chili crisp before you make the sauce, if its very salty, cut back on the soy sauce to avoid overpowering the honey.
  • Roll the wraps tightly and rest them seam side down for a minute before slicing, it helps them hold together and makes for a cleaner cut.
  • If you want extra crunch, toast the tortillas lightly in the skillet after rolling, it adds texture and helps seal the edges.
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