Save to Pinterest Last summer my friend Maya dropped by unexpectedly with a jar of homemade chili crisp she'd been perfecting. We ended up throwing these wraps together with whatever was in the fridge, and honestly, that lunch accidental discovery became one of my favorite quick meals. The way the sweet honey balances against that spicy crunch still gets me excited every time I make them.
I started making these regularly when my work schedule got chaotic. Theres something deeply satisfying about wrapping up all those vibrant colors and textures in a tortilla. My roommate started requesting them every week, and now the smell of chili crisp hitting hot honey literally makes both of us appear in the kitchen like magic.
Ingredients
- Chicken breasts: Thinly slicing them against the grain makes each bite tender and lets the sauce cling beautifully
- Olive oil: Just enough to get a nice golden sear without making the chicken greasy
- Salt and black pepper: The foundational seasoning that amplifies everything else
- Smoked paprika: Adds this subtle depth that makes the chicken taste like it spent way more time on the stove
- Honey: The glue that brings all the flavors together with natural sweetness
- Chili crisp: Those crunchy bits of chili and garlic are what make every bite exciting
- Soy sauce: Provides that essential savory base we all crave
- Rice vinegar: A tiny splash cuts through the richness and brightens the whole sauce
- Flour tortillas: Large and soft enough to hold everything together without tearing
- Romaine lettuce: Gives this cool crisp freshness that balances the warm spiced chicken
- Cucumber: Thin slices add a refreshing crunch and keep things light
- Shredded carrot: Totally optional but I love the extra color and sweetness
- Scallions: That mild onion bite ties all the vegetables together
- Mayonnaise: Just a thin layer adds creaminess but the wrap is still great without it
Instructions
- Season the chicken:
- Pat the sliced chicken dry, then toss it with salt, pepper, and smoked paprika until evenly coated
- Sear the chicken:
- Heat that olive oil in a large skillet until it shimmers, then cook the chicken for 6 to 7 minutes until golden brown and cooked through
- Whisk the sauce:
- In a small bowl, stir together honey, chili crisp, soy sauce, and rice vinegar until completely combined
- Coat the chicken:
- Pour the sauce over the warm chicken and toss until every piece is glossy and covered in that spicy sweet glaze
- Warm the tortillas:
- Quick heat them in a dry skillet for 15 seconds on each side or microwave between paper towels for 20 seconds
- Build the base:
- Lay each tortilla flat and spread mayonnaise down the center if you're using it
- Layer the vegetables:
- Pile on lettuce, cucumber, carrot, and scallions in a neat line down the middle of each tortilla
- Add the chicken:
- Scoop one quarter of the saucy chicken on top of the vegetables
- Roll it up:
- Fold in the sides, then roll from the bottom up into a tight cylinder and slice in half
Save to Pinterest These wraps saved me during a particularly stressful deadline week when cooking felt impossible. Now whenever I see chili crisp in the grocery store I grab two jars one for me and one for Maya, who still claims she taught me everything I know about balancing flavors.
Making It Vegetarian
Swap the chicken for extra firm tofu pressed and cubed or tempeh sliced into strips. The honey chili sauce works perfectly with plant based proteins and honestly might convert even the most dedicated meat eaters at your table.
Customize Your Crunch
I've started playing with add ons like sliced avocado for creaminess or pickled red onions for that extra tang. Sometimes I throw in crushed peanuts or sesame seeds if I want even more texture going on.
Perfect Pairings
A cold lager cuts through the spice beautifully or try a citrusy iced tea if you want something non alcoholic. On warm days I serve these with a simple cucumber salad on the side.
- Make extra sauce because you'll want to drizzle it on everything
- These are best eaten right away but they'll keep in the fridge for one day
- Packing them for lunch? Wrap each half in parchment paper to stay fresh
Save to Pinterest Hope these wraps bring as much joy to your kitchen as they have to mine. Happy cooking.
Common Recipe Questions
- → How do I prepare the chicken for this wrap?
Season thinly sliced chicken breasts with salt, pepper, and smoked paprika before pan-searing in olive oil until golden and cooked through.
- → What ingredients create the honey chili crisp sauce?
The sauce combines honey, chili crisp, soy sauce, and rice vinegar for a sweet and spicy glaze.
- → Can I make this wrap vegetarian?
Yes, replace the chicken with crispy tofu or tempeh for a satisfying vegetarian alternative.
- → What vegetables are included for crunch?
Chopped romaine or iceberg lettuce, thinly sliced cucumber, shredded carrot, and scallions add fresh crunch.
- → How should the tortillas be prepared before assembling?
Warm tortillas briefly in a dry skillet or microwave to make them pliable for easy rolling.
- → Are there any common allergens in this dish?
Contains wheat from tortillas and soy from soy sauce and potentially the chili crisp. Check ingredient labels for sesame or peanuts.