Tender chicken with sweet-spicy honey chili crisp, crunchy vegetables, and soft tortilla for a satisfying handheld lunch.
# What You Need:
→ For the Chicken
01 - 2 boneless skinless chicken breasts (about 14 oz), thinly sliced
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon ground black pepper
05 - ½ teaspoon smoked paprika
→ For the Honey Chili Crisp Sauce
06 - 3 tablespoons honey
07 - 2 tablespoons chili crisp
08 - 1 tablespoon soy sauce
09 - 1 teaspoon rice vinegar
→ For the Wrap
10 - 4 large flour tortillas (10-inch)
11 - 2 cups chopped romaine or iceberg lettuce
12 - 1 cup thinly sliced cucumber
13 - ½ cup shredded carrot
14 - ¼ cup thinly sliced scallions
15 - 2 tablespoons mayonnaise
# Directions:
01 - Season the sliced chicken breasts with salt, pepper, and smoked paprika, ensuring even coverage on all pieces.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6–7 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 smooth and well combined.
04 - Toss the warm cooked chicken with the honey chili crisp sauce until each piece is evenly coated.
05 - Briefly warm tortillas in a dry skillet or microwave until pliable and easy to roll.
06 - Lay each tortilla flat. Spread a thin layer of mayonnaise down the center if desired. Layer with lettuce, cucumber, carrot, and scallions. Top with a quarter of the honey chili chicken.
07 - Roll up each tortilla tightly, folding in the sides as you go to form a secure wrap. Slice in half diagonally and serve immediately.
