Honey Sriracha Chicken Wraps

Delicious wraps filled with spicy honey Sriracha chicken, cheese, and fresh vegetables.

By @zachchoi

Original recipe source

Honey Sriracha Chicken Wraps

Cook time: 35 minutes

Servings: 9

Ingredients

  • 2 lbs chicken breast, diced
  • 0 salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp smoked paprika
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tbsp oil for marinating
  • 2 tbsp oil for cooking
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 tbsp unsalted butter
  • 1 tbsp garlic, minced
  • 0.33 cup Sriracha
  • 0.33 cup honey
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1 tbsp water
  • 9 small tortillas
  • 0.75 cup Mozzarella cheese, shredded
  • 0.75 cup Pepper Jack cheese, shredded
  • 0 oil for frying
  • 0 fresh parsley, chopped
  • 2 tbsp green onions, sliced

Instructions

  1. Combine the diced chicken breast with salt, black pepper, garlic powder, ginger powder, smoked paprika, lime juice, soy sauce, and 1 tablespoon of oil for marinating. Mix well to coat the chicken evenly.
  2. Heat 2 tablespoons of oil for cooking in a skillet over medium-high heat. Add the marinated chicken and cook until golden brown.
  3. Add the diced yellow onion and diced red bell pepper to the skillet. Sauté for 2 to 3 minutes until the vegetables are tender. Set the mixture aside.
  4. In a separate skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
  5. Whisk in the Sriracha, honey, soy sauce, and rice vinegar into the skillet. Simmer the mixture to blend the flavors.
  6. In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the sauce and whisk for 1 minute until the sauce thickens.
  7. Reserve some of the sauce for dipping. Toss the cooked chicken and vegetable mixture in the remaining sauce to coat evenly.
  8. Lay a tortilla flat. Add a layer of shredded Mozzarella cheese, followed by the chicken mixture, and top with shredded Pepper Jack cheese. Fold the sides in and roll the tortilla tightly. Repeat for all tortillas.
  9. Heat oil for frying in a skillet over medium heat. Place the wraps seam-side down and pan-fry for 2 to 3 minutes per side until golden brown and the cheese is melted.
  10. Garnish the wraps with chopped fresh parsley and sliced green onions. Serve warm with the reserved sauce.
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