Save The first time I made honey chili crisp sauce, I was just trying to use up a jar of chili crisp that had been sitting in my pantry for months. I mixed it with honey on a whim, stirred it into some leftover chicken, and ended up eating it straight from the bowl with a fork. That accidental discovery has since become one of my go-to flavor combinations, especially when I want something that hits sweet, spicy, and savory all at once.
I started making these wraps for weekday lunches when I got tired of sad desk salads. The crunch from fresh vegetables against the warm, saucy chicken somehow makes the whole thing feel more substantial than it really is. My roommate started hovering around the kitchen whenever she smelled the chili crisp hitting the pan, and now its become something we make together on Sunday afternoons.
Ingredients
- Chicken breasts: Thinly slicing them against the grain helps them cook quickly and stay tender
- Olive oil: Just enough to get a nice golden sear on the chicken without making it greasy
- Salt and black pepper: Keep these nearby since you will want to adjust seasoning as you go
- Smoked paprika: Adds a subtle warmth that plays really nicely with the chili crisp
- Honey: The sweetness balances the heat and helps create that clingy glaze texture
- Chili crisp: Store bought works perfectly but homemade adds an extra layer of satisfaction
- Soy sauce: Brings that necessary savory depth and saltiness to the sauce
- Rice vinegar: Just enough acid to cut through the rich honey and oil
- Flour tortillas: Large ones make rolling easier and hold all the fillings without tearing
- Romaine lettuce: Provides needed freshness and crunch against the warm chicken
- Cucumber: Thin slices add water content and cooling contrast to the spicy chicken
- Shredded carrot: Optional but I love the extra crunch and pop of color it brings
- Scallions: Their mild onion flavor bridges the gap between fresh vegetables and seasoned chicken
- Mayonnaise: A thin layer adds creaminess but the wraps are still great without it
Instructions
- Season the chicken:
- Sprinkle the sliced chicken with salt, pepper, and smoked paprika, tossing gently to coat each piece evenly
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat until shimmering, add chicken in a single layer, let it develop a golden crust before stirring
- Whisk the sauce:
- Combine honey, chili crisp, soy sauce, and rice vinegar in a small bowl until smooth and fully incorporated
- Coat the chicken:
- Pour the sauce over the warm chicken in the pan, tossing until every piece is glossy and coated
- Warm the tortillas:
- Heat each tortilla in a dry skillet for 30 seconds per side or microwave for 15 seconds until pliable
- Build the base:
- Spread mayonnaise down the center of each tortilla if using, then layer lettuce, cucumber, carrot, and scallions
Pin it These wraps became my rescue lunch during a particularly busy month at work. I would make a batch of chicken on Sunday, keep the sauce and vegetables prepped in the fridge, and assemble them fresh each day. Something about having a hot, flavorful component in the middle of a busy workday made everything feel more manageable.
Make Ahead Strategy
The chicken and sauce can be cooked up to three days ahead, stored separately in the refrigerator. I actually think the flavors meld even better overnight, so this is perfect for meal prep. Just warm the chicken slightly before assembling, as room temperature filling rolls more easily than cold.
Customization Ideas
Sometimes I add pickled red onions when I want extra tang, or thinly sliced jalapeño when I need more heat. Avocado works surprisingly well here too, adding creaminess that complements the crispy chicken. For a lighter version, skip the tortilla altogether and serve it over rice as a bowl.
Sauce Variations
The honey chili crisp combination is endlessly adaptable. Try swapping the honey for maple syrup for a darker sweetness, or add a splash of lime juice for brightness. Sometimes I thin the sauce with a teaspoon of warm water if it seems too thick for coating.
- Double the sauce recipe if you want extra for drizzling
- The sauce keeps for weeks in the refrigerator and works on everything from noodles to roasted vegetables
- Adjust chili crisp amount based on your heat tolerance, starting with less if you are unsure
Pin it These wraps have become one of those recipes I can make without even thinking, which might be the highest praise I can give a weekday meal. Hope they become just as reliable for you.
Frequently Asked Questions
- → Can I make this wrap ahead of time?
It's best assembled fresh, but you can prepare components in advance. Cook the chicken and sauce it several hours ahead, store in the refrigerator, then warm gently before assembling. Chop vegetables and store separately to maintain freshness and crunch.
- → What's a good substitute for chili crisp?
You can use sriracha, gochujang mixed with oil, red pepper flakes infused in oil, or any spicy condiment you prefer. Adjust quantities to match your heat tolerance while maintaining the sweet-spicy balance of the sauce.
- → How do I prevent the tortilla from falling apart?
Warm your tortillas briefly in a dry skillet or microwave before assembly to increase pliability. Don't overstuff—use about a quarter of the filling per wrap. Roll tightly, fold in the sides first, then continue rolling toward the top.
- → What vegetarian proteins work best?
Crispy tofu or tempeh are excellent substitutes. Pan-sear them until golden using the same seasoning and cooking time. For extra flavor, marinate them in the sauce for 15 minutes before cooking.
- → Is this dairy-free as served?
The base wrap is dairy-free, but mayonnaise is optional and typically contains eggs. Skip it entirely for a dairy-free version, or use a plant-based mayo alternative if desired.
- → What beverages pair well with this wrap?
A light lager complements the honey-spiced chicken beautifully. For non-alcoholic options, try citrusy iced tea, sparkling lemonade, or a refreshing ginger ale to balance the heat of the chili crisp.