Firecracker Chicken Wraps
A delightful combination of tender chicken in a spicy glaze, fresh vegetables, and warm tortillas for a satisfying meal.
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
- 2 pieces Chicken Breasts 400g, thinly sliced
- 0.25 cup Hot Chili Sauce Like sriracha
- 4 large Tortillas
- 1 tablespoon Olive Oil
- 2 tablespoons Honey
- Fresh Vegetables Lettuce, Carrots, Cucumber, Bell Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 0.5 teaspoon Black Pepper
- 2 tablespoons Soy Sauce
- 1 tablespoon Vinegar
- 1 teaspoon Sesame Oil
- 2 tablespoons Cornstarch
Instructions
- In a medium bowl, whisk together hot chili sauce, honey, vinegar, soy sauce, sesame oil, and minced garlic.
- In a separate bowl, mix cornstarch with a small amount of water to create a slurry.
- Heat olive oil in a skillet over medium heat. Add sliced chicken, seasoning with garlic powder, onion powder, black pepper, and a splash of soy sauce. Cook until golden brown, about 6-8 minutes.
- Pour sauce over the chicken and let it simmer for 2-3 minutes. Gradually stir in the cornstarch slurry to thicken.
- While the chicken finishes cooking, slice fresh vegetables into thin strips.
- Warm tortillas in a pan or microwave to make them pliable.
- Spread mayonnaise on each tortilla if using. Add glazed chicken and sliced vegetables, then roll tightly.
- Slice each wrap in half and serve immediately.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.