Sriracha Chicken Wraps are bold, spicy, and irresistibly delicious! Each wrap is loaded with tender chicken cooked in a fiery sauce then topped with crisp veggies. They're easy to make, quick, and perfect for meal prepping.
We can’t get enough of these flavorful Spicy Chicken Wraps! If you love a little heat, just like in our Blackened Chicken Tacos, this recipe is for you. The spicy kick from the sriracha is perfectly balanced by a touch of honey, creating a bold yet crave-worthy sauce.
I always double the batch for easy leftovers—these wraps make the perfect meal prep for work lunches. They’re dairy-free, packed with fresh veggies, and made with lean chicken, so they’re as nourishing as they are delicious!
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Why We Love Sriracha Chicken Wraps
- Each bite is packed with flavor from the honey sriracha sauce
- Easily customizable with your favorite toppings -- it's the perfect way to use up extra veggies you may have on hand
- Easy to make ahead. Leftovers are just as delicious as when they're made fresh.
Ingredient Notes and Substitutions
Tortilla Shells - We prefer flour tortillas because they're more pliable and forgiving than corn. If you're up for it, try making your own homemade tortillas.
Chicken - The recipe calls for chicken breasts but chicken tenders or boneless chicken thighs can be substituted.
Sriracha - This is the star flavor of the dish. If you don't have this on hand you can substitute gochujang.
Honey - Adds the perfect sweetness. Try substituting brown sugar or maple syrup.
Corn starch slurry - This thickens the sauce quickly. If you don't want a sauce you can omit this and drain the chicken after it's fully cooked.
Toppings - Get creative with the toppings you add and use up what you have on hand. We use shredded lettuce, cilantro, red onion, tomatoes, and lime juice. Try it with a Corn Mango Salsa, Blackened Corn, or Black Bean Corn Feta Dip.
See the recipe card for full information on ingredients and quantities.
How to Make Sriracha Chicken Wraps Step by Step
Step 1: In a medium bowl add chicken, sriracha, soy sauce, garlic, and honey. Stir until well combined. Let marinate for about 10 minutes or while you prep the other ingredients.
Step 2: Add the honey sriracha chicken to a hot skillet over high heat and cook for about 5-7 minutes or until the chicken is cooked through. Add the cornstarch water slurry and remove from heat. Stir until the sauce has thickened. This should only take a few seconds. Top with additional sriracha if desired.
Step 3: Assemble the wraps by adding a layer of lettuce, top with chicken, tomatoes, red onion, and cilantro to the middle of the tortilla shell. Wrap the burrito tightly and serve.
Recipe Tips
- Be sure to warm your tortillas before wrapping the chicken so they don't break.
- If you're making ahead, allow the chicken to cool before adding to the wrap. This will prevent the lettuce from wilting and the tortilla from getting soggy. For even fresher results, store the ingredients separate and assemble when you're ready to eat.
- Don't overfill the wrap. This can make it difficult to wrap tightly and keep all the contents together.
Must Try Variations
- Substitute romaine lettuce for the flour tortilla and omit the honey to make a savory, low carb keto wrap.
- Make it creamy by topping the wrap with a sriracha mayo.
- Incorporate Onion Free Guacamole, Chipotle Refried Beans, or Jalapeno Cilantro Hummus for a nutritious addition
Common Questions
Keep in the refrigerator for up to 3 days.
We enjoy the wraps with warm chicken with cold ingredients just as it's made. We don't grill or pan fry the wrap since we don't want the lettuce to wilt and become weird. When we're making them ahead of time, we love them cold.
We commonly pair these wraps with Gluten Free Spanish Rice and Onion Free Salsa.
30 Minute Sriracha Chicken Wrap
Ingredients
- 4 large flour tortilla wraps
- 1 ½ lb chicken breasts chopped into bite sized pieces
Honey Sriracha Sauce
- 3 tablespoons sriracha
- 2 tablespoons soy sauce
- ½ tablespoon garlic
- 2 tablespoons honey
- 1 tablespoon corn starch
- 1 tablespoon water
Toppings
- 1 lime juiced
- ½ cup shredded lettuce
- 1 tomato chopped
- ½ red onion chopped
- cilantro
Instructions
- In a medium bowl add chicken, sriracha, soy sauce, garlic, and honey. Stir until well combined. Let marinate for about 10 minutes or while you prep the other ingredients.
- Add the honey sriracha chicken to a hot skillet over high heat and cook for about 5-7 minutes or until the chicken is cooked through. Add the cornstarch water slurry and remove from heat. Stir until the sauce has thickened. This should only take a few seconds. Top with additional sriracha if desired.
- Assemble the wraps by adding a layer of lettuce, top with chicken, tomatoes, red onion, and cilantro. Wrap the burrito tightly and serve.
Notes
- Warm your tortillas
- Don't overfill the wrap. This can make it difficult to wrap tightly and keep all the contents together.
- Allow the chicken to cool before adding to the wrap. Store the ingredients separately and assemble when you're ready to eat.
- Keep in the refrigerator for up to 3 days.
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