Name: Sweet & Spicy Chicken Sriracha Wrap Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: American-Asian Fusion
Ingredients: 1.5 lbs boneless, skinless chicken breast or thighs, cut into bite-sized strips or pieces; 3 tablespoons Sriracha sauce (adjust for heat preference); 3 tablespoons honey; 2 tablespoons soy sauce (low-sodium if preferred); 2 cloves garlic, minced; Juice of 1 lime (about 2 tablespoons); 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening sauce); 4 large flour tortillas (or whole wheat); 2 cups shredded lettuce; 1 tomato, diced; ½ red onion, thinly sliced; Fresh cilantro, chopped (to taste); Optional: 4 fried or scrambled eggs, Sriracha mayo (2 tbsp mayo + 1 tsp Sriracha), shredded cheese

Kickstart your morning with this irresistible Sweet & Spicy Chicken Sriracha Wrap – juicy chicken glazed in a fiery-sweet honey Sriracha sauce, paired with crisp lettuce, crunchy veggies, and a creamy spread, all tucked into a warm tortilla. It’s a quick, flavorful breakfast sandwich that balances heat, sweetness, and freshness perfectly.

Why You’ll Love This recipe

You’ll fall head over heels for this Sweet & Spicy Chicken Sriracha Wrap because it delivers the ultimate flavor explosion in every bite – the perfect harmony of sweet honey that tempers the bold, garlicky kick of Sriracha, creating a crave-worthy glaze on succulent chicken. It’s incredibly versatile as a breakfast sandwich, especially when you add a fried egg for that rich, runny yolk that mingles with the sauce.

Quick to prepare (under 30 minutes!), it’s far more exciting than plain toast or basic wraps, offering a restaurant-quality taste at home. The contrast of textures – tender chicken, crisp fresh veggies, and soft tortilla – keeps every mouthful interesting, while the customizable heat level makes it family-friendly yet adventurous.

It’s satisfying, protein-packed to fuel your day, and feels indulgent without being heavy. Once you try it, it’ll become your go-to for busy mornings when you want something exciting and delicious.

Yield: 4 wraps

Sweet & Spicy Chicken Sriracha Wrap Recipe

Fiery-sweet Sriracha honey chicken wrapped with fresh veggies and optional egg for a bold, satisfying breakfast sandwich.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 35 minutes

Ingredients

1.5 lbs boneless, skinless chicken breast or thighs, cut into bite-sized strips or pieces
3 tablespoons Sriracha sauce (adjust for heat preference)
3 tablespoons honey
2 tablespoons soy sauce (low-sodium if preferred)
2 cloves garlic, minced
Juice of 1 lime (about 2 tablespoons)
1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening sauce)
4 large flour tortillas (or whole wheat)
2 cups shredded lettuce
1 tomato, diced
½ red onion, thinly sliced
Fresh cilantro, chopped (to taste)
Optional: 4 fried or scrambled eggs, Sriracha mayo (2 tbsp mayo + 1 tsp Sriracha), shredded cheese

Instructions

Let's get that flavor party started! In a medium bowl, whisk together the Sriracha, honey, soy sauce, minced garlic, and lime juice until smooth and glossy – this is your magical sweet-spicy marinade that'll make the chicken irresistible.
Toss the chicken pieces into the bowl, coating them thoroughly. Let them marinate for 10-30 minutes (or overnight in the fridge for maximum yum-factor) – the longer, the bolder the taste!
Heat a large skillet over medium-high heat with a drizzle of oil. Add the marinated chicken (reserve extra marinade if any) and cook for 6-8 minutes, stirring occasionally, until golden and cooked through (internal temp 165°F/74°C).
In the last couple of minutes, pour in the cornstarch slurry and any reserved marinade. Stir everything together as it bubbles and thickens into a gorgeous, sticky glaze – oh, the aroma is heavenly!
Remove from heat and let the chicken rest for a minute while you prep your veggies – this keeps it juicy and tender.
Warm your tortillas in a dry pan or microwave for 10-15 seconds so they're soft and flexible – no cracking allowed!
Spread a thin layer of optional Sriracha mayo on each tortilla for extra creaminess and kick.
Layer on the shredded lettuce, diced tomato, sliced red onion, and a sprinkle of fresh cilantro – these fresh elements balance the richness perfectly.
Pile the glorious glazed chicken on top (add a fried egg here if you're going full breakfast mode – the runny yolk is pure magic!).
Fold in the sides, roll tightly like a pro burrito, slice in half if desired, and dig in while it's warm – enjoy every sweet, spicy, crunchy bite!

Notes

Adjust spice level to taste – start with less Sriracha if you're new to heat. This recipe shines as a breakfast sandwich with an added egg but works great for lunch too. Use thighs for juicier results!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 530Total Fat 10gSaturated Fat 3gUnsaturated Fat 8gCholesterol 145mgSodium 981mgCarbohydrates 48gFiber 5gSugar 13gProtein 60g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

For the best results, marinate the chicken for at least 15-30 minutes (or overnight) in the honey-Sriracha mix to deepen the flavor. Use medium heat when cooking to avoid burning the sugary glaze – it caramelizes beautifully for extra stickiness. Slice the chicken thinly after cooking so it distributes evenly in the wrap.

Warm your tortillas slightly in a dry pan or microwave for better pliability and to prevent cracking. Add a fried or scrambled egg right before wrapping for a true breakfast sandwich feel – the warmth helps everything meld. Adjust Sriracha gradually if you’re spice-sensitive, and taste the sauce first. For extra crunch, toss in some shredded cabbage or carrots. Prep components ahead for grab-and-go ease.

Ingredients Notes

The star is boneless, skinless chicken breast or thighs – breasts stay lean and quick-cooking, while thighs offer juicier, more forgiving texture with richer flavor. Honey provides essential sweetness to balance Sriracha’s heat; use pure, runny honey for smooth mixing.

Sriracha brings the signature garlicky, tangy spice – it’s not overwhelmingly hot but adds addictive depth. Soy sauce adds umami and saltiness, while fresh garlic (minced) intensifies the aromatic punch. Lime juice brightens everything with acidity.

For the wrap, large flour tortillas work best for easy rolling; opt for whole wheat for extra nutrition. Fresh toppings like shredded lettuce, diced tomatoes, sliced red onion, and cilantro add crunch, freshness, and color contrast. Optional add-ins include a creamy element like mayo or Greek yogurt mixed with extra Sriracha for drizzling, plus a fried egg to make it a hearty breakfast sandwich.

Variations and Substitutions

Make it milder by reducing Sriracha or swapping for a milder hot sauce like Frank’s. For gluten-free, use large lettuce leaves or gluten-free tortillas. Swap chicken for tofu, shrimp, or turkey for different proteins – tofu soaks up the sauce amazingly. Add avocado slices for creaminess or pickled jalapeños for extra tang and heat.

Instead of honey, try maple syrup or agave for a different sweetness profile. Turn it vegan by skipping the egg and using plant-based chicken substitute. For a breakfast boost, include bacon crumbles, cheese (cheddar or pepper jack), or hash browns inside. Make it low-carb with low-carb wraps or just the filling in a bowl. Experiment with toppings like coleslaw for tang or mango for tropical sweetness to complement the spice.

Storage Options

Store assembled wraps wrapped tightly in foil or parchment in the fridge for up to 1 day – the tortilla may soften slightly. For best texture, store components separately: cooked sauced chicken in an airtight container (fridge up to 3-4 days), chopped veggies in another, and tortillas at room temp or fridge.

Reheat chicken gently in a skillet or microwave before reassembling to revive crispness and warmth. Freezing isn’t ideal for assembled wraps due to sogginess, but freeze extra sauced chicken for up to 2 months; thaw and reheat before using.