Save My kitchen counter was cluttered with half-prepped vegetables when I realized I had forgotten to defrost anything for dinner. I spotted two chicken breasts in the fridge, a jar of chili crisp I'd been hoarding, and a bottle of honey. What started as a panic dinner became something I now crave weekly. The combination of that fiery, crunchy chili oil mellowed by sweet honey created a glaze so good I caught myself licking the spoon.
I made these wraps for a picnic last spring and watched my friend unwrap hers, take one bite, then immediately ask for the recipe before she even swallowed. She said it tasted like something she would order at a trendy lunch spot downtown. I had packed them in parchment paper and they held together beautifully, the tortillas soaking up just enough sauce without getting soggy.
Ingredients
- Boneless, skinless chicken breasts: Thinly slicing them ensures quick, even cooking and makes the wraps easier to roll without bulky chunks.
- Olive oil: A neutral high-heat oil works too, but olive oil adds a subtle richness that complements the sauce.
- Salt, black pepper, smoked paprika: This simple trio seasons the chicken without competing with the bold sauce that comes later.
- Honey: Use real honey, not pancake syrup; its floral notes balance the chili heat perfectly.
- Chili crisp: The star ingredient: look for one with crunchy garlic and shallot bits, not just chili oil.
- Soy sauce: Adds umami depth and a touch of saltiness that ties the sauce together.
- Rice vinegar: A splash of acidity brightens the whole dish and cuts through the richness.
- Large flour tortillas: Soft, pliable, and sturdy enough to hold everything without tearing.
- Romaine or iceberg lettuce: Romaine has more flavor, iceberg has more crunch; both work beautifully.
- Cucumber: Adds a refreshing, watery crunch that cools down the spice.
- Shredded carrot: Optional but adds color, sweetness, and extra texture.
- Scallions: Their sharp, oniony bite cuts through the sweetness and adds a pop of green.
- Mayonnaise: A thin smear helps the wrap hold together and adds creamy richness if you want it.
Instructions
- Season the chicken:
- Lay your thinly sliced chicken on a plate and sprinkle evenly with salt, pepper, and smoked paprika. The paprika adds a subtle smokiness that makes the chicken taste more complex without any extra work.
- Sear the chicken:
- Heat the olive oil in a large skillet over medium-high until it shimmers, then add the chicken in a single layer. Let it sizzle undisturbed for a couple of minutes before stirring, so you get those golden-brown edges.
- Make the sauce:
- In a small bowl, whisk together the honey, chili crisp, soy sauce, and rice vinegar until smooth. The sauce will look glossy and smell incredible.
- Coat the chicken:
- Pour the sauce over the warm cooked chicken in the skillet and toss everything together. The residual heat will help the sauce cling to every piece.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about 15 seconds per side or wrap them in a damp paper towel and microwave for 20 seconds. This makes them soft and easy to roll without cracking.
- Spread the base:
- Lay a tortilla flat and, if you like, spread a thin line of mayonnaise down the center. This adds creaminess and helps everything stick together.
- Layer the filling:
- Pile on the lettuce, cucumber, carrot, and scallions in a neat strip down the middle. Top with a quarter of the honey chili chicken, making sure to get some of that saucy goodness in every wrap.
- Roll it up:
- Fold in the sides of the tortilla, then roll from the bottom up, tucking tightly as you go. A snug roll keeps everything from spilling out when you take a bite.
- Slice and serve:
- Cut each wrap in half on the diagonal and serve immediately while the chicken is still warm. The contrast between hot chicken and cool veggies is what makes this wrap special.
Save One Saturday afternoon, my teenage nephew wandered into the kitchen while I was assembling these wraps. He's the kind of kid who claims he doesn't like vegetables, but he watched me pile on the cucumber and lettuce without complaint. He ate his entire wrap without looking up from his plate, then asked if I could teach him how to make the sauce. It was the first time he'd ever asked me for a recipe.
Choosing Your Chili Crisp
Not all chili crisps are created equal, and the one you choose will define the flavor of this wrap. I've tried at least six brands, and my favorite has visible bits of fried garlic and shallot floating in the oil. Some are intensely spicy, others are mild and more savory. Taste yours straight from the jar before you add it to the sauce so you know what you're working with.
Making It Your Own
This wrap is endlessly adaptable once you understand the basic formula: protein plus sauce plus crunch plus greens. I've swapped the chicken for crispy pan-fried tofu, used napa cabbage instead of lettuce, and added quick-pickled radishes for tang. One friend replaces the mayo with a smear of cream cheese, which sounds odd but works surprisingly well. The honey chili sauce is the constant; everything else can shift based on what's in your fridge.
Serving and Storage
These wraps are best eaten fresh, within an hour of assembly, when the tortilla is still soft and the vegetables are crisp. If you need to make them ahead, keep the components separate and assemble just before serving. The cooked sauced chicken holds well in the fridge for up to two days and actually tastes even better the next day after the flavors meld.
- Wrap each assembled wrap tightly in parchment paper or foil if you're packing them for lunch.
- Serve with a side of lime wedges for an extra burst of acidity.
- Leftover honey chili chicken is fantastic tossed with rice or noodles the next day.
Save This wrap has become my answer to the question, What should I make when I want something that feels special but I only have half an hour? It satisfies every craving at once and never gets boring.
Recipe Guide
- → Can I prepare the chicken ahead of time?
Yes, you can cook the chicken and sauce 1-2 hours ahead. Store separately in the refrigerator and reheat gently before assembling wraps to maintain the tortilla's pliability.
- → What's the best way to keep the wraps from falling apart?
Warm the tortillas briefly to make them pliable, and roll them tightly while folding in the sides as you go. Don't overfill—distribute ingredients evenly across each wrap and use about a quarter of the chicken per wrap.
- → Is there a vegetarian alternative?
Absolutely. Substitute the chicken with crispy pressed tofu or tempeh, seasoning and pan-searing them the same way. The cooking time remains similar, and the honey chili sauce works beautifully with plant-based proteins.
- → Where can I find chili crisp, and can I make it at home?
Chili crisp is available in most grocery stores near Asian condiments or online. For homemade versions, blend dried chilies, garlic, ginger, oil, and salt, then pan-fry until fragrant. Store in an airtight container for up to two weeks.
- → What should I serve alongside these wraps?
These wraps pair well with light lager beer, citrusy iced tea, or fresh lemonade. Consider a simple side salad, steamed edamame, or crispy spring rolls for a more substantial meal.
- → Can I freeze leftover wraps?
Freezing isn't recommended, as the lettuce and cucumber become soggy when thawed. Prepare components separately and assemble fresh as needed for the best texture and flavor.