Glazed chicken with sweet-spicy honey-sriracha sauce, fresh vegetables, and soft tortilla. A satisfying 30-minute fusion meal.
# What You'll Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts, sliced into strips
02 - 1 tablespoon olive oil
03 - Salt and black pepper to taste
→ Honey Sriracha Sauce
04 - 3 tablespoons honey
05 - 2 tablespoons sriracha sauce
06 - 1 tablespoon soy sauce
07 - 1 tablespoon rice vinegar
08 - 1 clove garlic, minced
→ Wraps and Vegetables
09 - 4 large flour tortillas
10 - 1 cup shredded lettuce
11 - 1 medium carrot, julienned
12 - 0.5 medium red bell pepper, thinly sliced
13 - 0.25 cup thinly sliced red onion
14 - 0.25 cup mayonnaise, optional
15 - Fresh cilantro leaves, optional
# How-To Steps:
01 - In a small mixing bowl, whisk together honey, sriracha sauce, soy sauce, rice vinegar, and minced garlic until fully combined. Set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken strips generously with salt and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through.
03 - Reduce heat to low. Pour the honey sriracha sauce over the cooked chicken and toss to coat evenly. Simmer for 2 to 3 minutes until the sauce thickens and glazes the chicken. Remove from heat.
04 - Warm tortillas in a dry skillet over medium heat or microwave for 30 seconds until soft and pliable.
05 - Lay each tortilla flat. Spread a thin layer of mayonnaise in the center if desired. Layer with shredded lettuce, julienned carrot, sliced bell pepper, red onion, and glazed chicken. Top with fresh cilantro if desired.
06 - Fold in the sides of the tortilla and roll tightly from bottom to top. Slice in half if preferred. Serve immediately while warm.
