Sriracha Chicken Wraps are bold, spicy, fresh, and incredibly satisfying. Tender pieces of chicken are coated in a sweet and fiery honey sriracha sauce, then tucked into soft flour tortillas with crisp lettuce, juicy tomatoes, red onion, cilantro, and a squeeze of lime. They are quick enough for a busy weeknight and practical enough for meal prep.
These spicy chicken wraps are all about balance. The sriracha brings heat, the honey adds just the right amount of sweetness, and the fresh toppings keep every bite bright and crunchy. If you enjoy easy chicken wrap recipes with plenty of flavor, this one is a great option to keep in your regular rotation.
They are also a smart choice for lunches because the chicken reheats well and the toppings can be prepped ahead. For the best texture, store the cooked chicken and fresh vegetables separately, then assemble the wraps when you are ready to eat. The result is a dairy-free, protein-packed meal that tastes fresh, filling, and anything but boring.
Why We Love Sriracha Chicken Wraps
- Every bite is loaded with sweet, spicy, savory flavor from the honey sriracha sauce.
- They are easy to customize with whatever fresh toppings you have on hand.
- They make a great meal prep lunch because the chicken stays flavorful after cooking.
- The recipe comes together quickly with simple ingredients and minimal prep.
- They are satisfying without feeling heavy, thanks to lean chicken and crisp vegetables.
Ingredient Notes and Substitutions
Tortilla Shells – Large flour tortillas work best for these sriracha chicken wraps because they are soft, flexible, and easy to fold tightly around the filling. Warm them before assembling so they do not crack.
Chicken – Chicken breasts are used in this recipe and should be chopped into bite-sized pieces so they cook quickly and evenly. Chicken tenders or boneless chicken thighs can also be used if that is what you have available.
Sriracha – Sriracha is the main flavor in the sauce. It gives the chicken its signature spicy kick. If you do not have sriracha, gochujang can be used as a substitute.
Honey – Honey balances the heat with sweetness and helps create a sticky, flavorful coating for the chicken. Brown sugar or maple syrup may be used instead.
Cornstarch Slurry – A simple mixture of cornstarch and water thickens the sauce quickly once the chicken is cooked. If you prefer less sauce, you can leave it out and drain the chicken after cooking.
Toppings – Shredded lettuce, cilantro, red onion, tomatoes, and lime juice add freshness and crunch. You can adjust the toppings based on your preference or use extra vegetables you already have in the fridge.
See the recipe card below for the full ingredient list and exact quantities.
How to Make Sriracha Chicken Wraps Step by Step
Step 1: Add the chopped chicken, sriracha, soy sauce, garlic, and honey to a medium bowl. Stir until the chicken is evenly coated. Let it marinate for about 10 minutes, or allow it to sit while you prepare the toppings.
Step 2: Transfer the honey sriracha chicken to a hot skillet over high heat. Cook for 5 to 7 minutes, or until the chicken is cooked through. Stir in the cornstarch and water slurry, then remove the skillet from the heat. The sauce should thicken within a few seconds. Add extra sriracha if you want more heat.
Step 3: Place a warm tortilla on a flat surface. Add shredded lettuce down the center, then top with the cooked chicken, tomatoes, red onion, cilantro, and lime juice. Fold and roll the tortilla tightly, then serve.
Recipe Tips
- Warm the tortillas before filling them. This makes them easier to fold and helps prevent tearing.
- If you are preparing the wraps ahead of time, let the chicken cool before assembling. Hot chicken can wilt the lettuce and soften the tortilla.
- For the freshest meal prep option, store the chicken, tortillas, and toppings separately, then assemble when ready to eat.
- Do not overfill the wraps. Too much filling makes them harder to roll and more likely to fall apart.
- Add extra sriracha only if you want a stronger spicy flavor.
Must Try Variations
- Use romaine lettuce instead of flour tortillas and omit the honey for a savory low-carb version.
- Make the wraps creamy by adding sriracha mayo before rolling.
- Add guacamole, refried beans, or jalapeno cilantro hummus for an extra filling wrap.
- Use extra fresh vegetables as toppings to add more crunch and color.
Common Questions
How long can Sriracha Chicken Wraps be stored?
Should Sriracha Chicken Wraps be served cold or warm?
What should I serve with Sriracha Chicken Wraps?
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
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In a medium bowl, combine the chicken, sriracha, soy sauce, garlic, and honey. Stir until the chicken is fully coated. Let it marinate for about 10 minutes while you prepare the remaining ingredients.
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Add the honey sriracha chicken to a hot skillet over high heat. Cook for 5 to 7 minutes, or until the chicken is cooked through. Stir together the cornstarch and water, add the slurry to the skillet, and remove from the heat. Stir until the sauce thickens. Add more sriracha if desired.
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To assemble, add shredded lettuce to the center of each tortilla. Top with chicken, tomato, red onion, cilantro, and lime juice. Roll each wrap tightly and serve.
Notes
Recipe Tips
- Warm the tortillas before assembling so they fold more easily.
- Do not overfill the wraps, or they may be difficult to roll tightly.
Make Ahead Tips
- Let the cooked chicken cool before adding it to the wrap. For the freshest texture, store the ingredients separately and assemble right before eating.
Storage
- Keep refrigerated for up to 3 days.
Nutrition
Carbohydrates: 32 g
Protein: 41 g
Fat: 7 g
Saturated Fat: 2 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 2 g
Trans Fat: 0.02 g
Cholesterol: 109 mg
Sodium: 1328 mg
Potassium: 935 mg
Fiber: 3 g
Sugar: 13 g
Vitamin A: 233 IU
Vitamin C: 21 mg
Calcium: 94 mg
Iron: 3 mg