Vibrant wrap featuring pan-seared chicken, honey chili crisp sauce, and fresh crunchy vegetables in a soft tortilla. Perfect for lunch.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (14 oz), 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, coating evenly on all surfaces.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sauté for 6-7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate.
03 - In a small mixing bowl, whisk together honey, chili crisp, soy sauce, and rice vinegar until well combined.
04 - Toss the warm cooked chicken with the honey chili crisp sauce until all pieces are evenly coated.
05 - Briefly warm tortillas in a dry skillet or microwave for 20-30 seconds to increase pliability and prevent tearing.
06 - Lay each tortilla flat on a clean surface. If desired, spread a thin layer of mayonnaise down the center of each tortilla.
07 - Arrange lettuce, cucumber, carrot, and scallions in a line across each tortilla. Top with one quarter of the honey chili chicken mixture.
08 - Roll each tortilla tightly from bottom to top, folding in the sides as you progress to create a secure wrap. Ensure filling is contained.
09 - Slice each wrap in half diagonally and serve immediately while the chicken is still warm.
