Save A vibrant wrap featuring juicy pan-seared chicken, a sweet–spicy honey chili crisp sauce, and fresh crunchy vegetables all rolled in a soft tortilla—perfect for a flavorful, satisfying lunch.
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This easy-to-make fusion dish brings together bold flavors and simple techniques, making it an ideal choice for busy weekdays or a gourmet-style lunch at home.
Ingredients
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- For the Chicken:
- 2 boneless, skinless chicken breasts (about 400 g), thinly sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- For the Honey Chili Crisp Sauce:
- 3 tablespoons honey
- 2 tablespoons chili crisp (store-bought or homemade)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- For the Wrap:
- 4 large flour tortillas (25 cm/10-inch)
- 2 cups chopped romaine or iceberg lettuce
- 1 cup thinly sliced cucumber
- ½ cup shredded carrot (optional, for added crunch)
- ¼ cup thinly sliced scallions
- 2 tablespoons mayonnaise (optional, for extra creaminess)
Instructions
- 1. Season the chicken
- Prepare the chicken by seasoning the sliced breasts with salt, pepper, and smoked paprika.
- 2. Sauté the chicken
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 6–7 minutes, stirring occasionally, until golden and cooked through. Remove from heat and set aside.
- 3. Prepare the sauce
- In a small bowl, whisk together honey, chili crisp, soy sauce, and rice vinegar to make the honey chili crisp sauce.
- 4. Glaze the chicken
- Toss the warm cooked chicken with the sauce until evenly coated.
- 5. Prepare the tortillas
- Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
- 6. Assemble the wraps
- Lay each tortilla flat. If using, spread a thin layer of mayonnaise down the center. Layer with lettuce, cucumber, carrot, and scallions. Top with a quarter of the honey chili chicken.
- 7. Roll and serve
- Roll up each tortilla tightly, folding in the sides as you go, to form a wrap. Slice in half and serve immediately.
Zusatztipps für die Zubereitung
Use a high-quality large skillet to ensure the chicken pieces have enough space to sear properly rather than steaming. Using a chef's knife for thin, uniform slices of chicken and vegetables will help with even cooking and a better wrap texture.
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Varianten und Anpassungen
For a vegetarian version, substitute the chicken with crispy tofu or tempeh. You can also customize your wrap by adding avocado slices or pickled red onions for extra creaminess and tang.
Serviervorschläge
These wraps pair beautifully with a light lager or a citrusy iced tea to complement the sweet-spicy notes. For a complete meal, serve with a side of extra cucumber slices or a light slaw.
Save Enjoy this delicious blend of textures and spices—a meal that is as pleasing to the eye as it is to the palate!
Questions & Answers
- → How spicy are these wraps?
The heat level depends on your chili crisp choice. Most store-bought versions provide moderate warmth, while the honey balances it with sweetness. You can adjust by using less chili crisp or adding extra honey to tone down the spice.
- → Can I make these ahead of time?
The sauce and cooked chicken can be prepared up to 2 days in advance and stored separately. However, assemble the wraps just before serving to prevent the tortillas from becoming soggy.
- → What vegetables work best?
Crisp vegetables that hold up well are ideal: romaine or iceberg lettuce for crunch, cucumber for freshness, shredded carrots for color and texture, and scallions for mild onion flavor.
- → Is chili crisp the same as chili oil?
Not quite. Chili crisp contains crunchy bits of fried garlic, onions, and peppers suspended in oil, adding both flavor and texture. Regular chili oil provides only the spicy oil component.
- → How do I prevent the wraps from falling apart?
Warm your tortillas first to make them pliable. Don't overfill them—place ingredients in a line across the center, fold in the sides tightly, then roll firmly from bottom to top.
- → What's the best way to slice chicken for wraps?
Thinly slice the chicken breasts against the grain into strips about 1/4 inch thick. This ensures quick, even cooking and tender bite-sized pieces that wrap easily.
