Vibrant wrap with pan-seared chicken, honey chili crisp sauce, and fresh vegetables rolled in a soft tortilla for a flavorful lunch.
# What You’ll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (14 ounces), thinly sliced
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
05 - 1/2 teaspoon smoked paprika
→ Honey Chili Crisp Sauce
06 - 3 tablespoons honey
07 - 2 tablespoons chili crisp
08 - 1 tablespoon soy sauce
09 - 1 teaspoon rice vinegar
→ Wrap Assembly
10 - 4 large flour tortillas (10-inch)
11 - 2 cups chopped romaine or iceberg lettuce
12 - 1 cup thinly sliced cucumber
13 - 1/2 cup shredded carrot
14 - 1/4 cup thinly sliced scallions
15 - 2 tablespoons mayonnaise
# Directions:
01 - Season sliced chicken breasts with salt, pepper, and smoked paprika, ensuring even coating on all pieces.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6 to 7 minutes, stirring occasionally, until golden brown and cooked through. Remove from heat and set aside.
03 - In a small bowl, whisk together honey, chili crisp, soy sauce, and rice vinegar until well combined.
04 - Toss warm cooked chicken with the honey chili crisp sauce until evenly coated.
05 - Warm tortillas briefly in a dry skillet or microwave until pliable and easy to work with.
06 - Lay each tortilla flat and spread a thin layer of mayonnaise down the center if desired. Layer with lettuce, cucumber, carrot, and scallions. Top with one quarter of the honey chili chicken.
07 - Roll up each tortilla tightly, folding in the sides as you go to form a wrap. Slice in half and serve immediately.
