Save The first time I made honey chili crisp sauce, I accidentally doubled the chili crisp amount and my husband took one bite, eyes widened, and said this is dangerous in the best way. Now I keep a jar of chili crisp on the counter just for these wraps, because something about that sweet heat against cool crisp vegetables makes regular lunch feel like a treat. I started making them on busy weeknights when I wanted something restaurant-quality but didn't want to actually go to a restaurant.
My friend Sarah came over for lunch last month and watched me assemble these, pointing at the sauce like I'd revealed a magic trick. Now she texts me every time she makes them, usually with a photo of her kitchen counter looking like a vegetable explosion, and we both agree that the scallions are non-negotiable. Something about their sharp bite cutting through the sweet honey makes the whole wrap work.
Ingredients
- 2 boneless skinless chicken breasts: Thinly slice them against the grain so they cook quickly and stay tender
- 1 tablespoon olive oil: Just enough to get a nice golden sear on the chicken
- ½ teaspoon salt: Season generously since the chicken is the star here
- ¼ teaspoon ground black pepper: Freshly cracked makes a noticeable difference
- ½ teaspoon smoked paprika: Adds a subtle smoky depth that pairs beautifully with the honey
- 3 tablespoons honey: The sweetness that balances all that heat
- 2 tablespoons chili crisp: Store-bought works perfectly but homemade is even better
- 1 tablespoon soy sauce: Adds that essential savory umami note
- 1 teaspoon rice vinegar: Cuts through the richness and brightens everything
- 4 large flour tortillas: Warm them up first or they'll crack when you roll
- 2 cups chopped romaine or iceberg lettuce: Iceberg gives the best crunch
- 1 cup thinly sliced cucumber: Adds freshness and cool contrast
- ½ cup shredded carrot: Optional but I love the extra texture and color
- ¼ cup thinly sliced scallions: The green parts add brightness
- 2 tablespoons mayonnaise: Optional but creates a creamy base that helps everything stick together
Instructions
- Season the chicken:
- Mix salt pepper and smoked paprika over the sliced chicken in a bowl until every piece is coated
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high then add chicken and cook for 6 to 7 minutes stirring until golden and cooked through
- Whisk the sauce:
- Combine honey chili crisp soy sauce and rice vinegar in a small bowl until smooth
- Coat the chicken:
- Pour the sauce over the warm chicken and toss until every piece is glossy
- Warm the tortillas:
- Heat each tortilla in a dry skillet for thirty seconds per side until pliable
- Build the base:
- Spread a thin layer of mayonnaise down the center of each tortilla if using
- Add the vegetables:
- Layer lettuce cucumber carrot and scallions down the center
- Add the chicken:
- Divide the sauced chicken evenly among the four wraps
- Roll them up:
- Fold in the sides then roll from bottom to top wrapping tightly
- Serve:
- Slice each wrap in half diagonally and serve immediately
Save Last summer I made these for a picnic and realized halfway through the park that I'd forgotten napkins but nobody cared because we were too busy licking honey chili sauce off our fingers and not even pretending to have dignity. Sometimes the messiest food memories become the ones you talk about most.
Making It Your Own
I've tried swapping chicken for crispy tofu or tempeh when my vegetarian sister visits and honestly the sauce carries whatever protein you throw at it. The key is getting whatever you're using nice and crispy so it stands up to all those bold flavors.
Sauce Magic
The honey chili crisp sauce keeps in the fridge for weeks and I've started putting it on everything from grain bowls to roasted vegetables. Sometimes I double the batch just to have it on hand for quick weeknight meals.
Perfect Pairings
These wraps work with whatever you have in the fridge which is probably why they've become my go-to clean-out-the-crisper dinner. I've served them alongside everything from potato salad to soup but they really shine with something cold and refreshing.
- A light lager cuts through the sweet and spicy notes perfectly
- Citrusy iced tea with plenty of ice complements the heat
- Simple cucumber salad rounds out the meal without competing
Save These wraps started as a way to use up leftover chili crisp and somehow became one of those recipes I make at least once a week. Hope they find their way into your regular rotation too.
Recipe FAQs
- → How do I prevent the tortilla from tearing when rolling?
Warm your tortillas briefly in a dry skillet or microwave before assembling. This makes them pliable and elastic, preventing cracks. Fill gently without overstuffing, and roll tightly while folding in the sides as you go.
- → Can I make this wrap ahead for meal prep?
Yes, you can prepare components separately and assemble fresh when ready. Store the cooked chicken in an airtight container for up to 3 days, and keep vegetables prepped in separate containers. Assemble just before eating to maintain texture.
- → What's a good vegetarian substitute for chicken?
Crispy baked tofu or pan-fried tempeh work excellently as alternatives. Season and cook them similarly to the chicken, then coat with the honey chili crisp sauce for consistent flavor and texture.
- → Is the honey chili crisp sauce spicy?
The sauce balances sweet and spicy flavors. The honey mellows the heat from the chili crisp while soy sauce and rice vinegar add savory depth. Adjust chili crisp quantity to your preferred spice level.
- → Can I use whole wheat or corn tortillas instead?
Absolutely. Whole wheat tortillas add nutty flavor and extra fiber, while corn tortillas offer a different texture. Both work well—just adjust warming time as corn tortillas may be slightly more delicate.
- → How do I store leftovers?
Wrapped components keep separately in the refrigerator for up to 3 days. Store assembled wraps in an airtight container, though they're best eaten fresh. Rewrap individually in foil or parchment for easy grab-and-go meals.