Pan-seared chicken tossed in honey chili crisp sauce with fresh vegetables wrapped in soft tortilla. Quick, vibrant, and utterly satisfying.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (14 oz), thinly sliced
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon ground black pepper
05 - ½ 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 diameter)
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 (optional)
# How To Make It:
01 - Season the sliced chicken breasts evenly with salt, pepper, and smoked paprika.
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 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 evenly coated.
05 - Warm tortillas briefly in a dry skillet or microwave until pliable and warm.
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 one-quarter of the honey chili chicken.
07 - Roll up each tortilla tightly, folding in the sides as you proceed. Slice in half and serve immediately.
