Sriracha Chicken Wrap


Makes 4 servings

For the chicken

  • 1 pound (500g) about 4 boneless and skinless chicken thighs, cut in small cubes
  • 1/4 cup (70g) honey
  • 2 tbsp (30g) Sriracha chili sauce
  • 1 tbsp (15g) soy sauce
  • 2 cloves garlic, minced
  • 2 tbsp (30g) olive oil

For the drizzle

  • 1/4 cup (60g) greek yogurt
  • 1 tsp (5g) mustard
  • 2 tbsp (30g) Sriracha chili sauce
  • 1 tbsp (20g) honey
  • For assembling the wrap
  • 4 homemade flour tortillas
  • Iceberg lettuce, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 red bell pepper, thinly sliced
  • Fresh parsley or cilantro leaves


  1. Prepare the homemade tortillas, full recipe here. Tortillas can also be made in advance and refrigerated for several days or frozen until ready to use.
  2. Heat oil in a pan over medium high heat. Add chicken pieces to the pan. Stir and cook, until chicken is almost cooked through, about 5 minutes. Stir in garlic, Sriracha sauce, honey and soy sauce and continue cooking until chicken is cooked through, about 2-3 minutes more. If you have a thermometer, it should read 160F (70C). Remove pan from heat.
  3. Prepare the drizzle. In a small bowl mix the yogurt with mustard, sriracha and honey.
  4. Place tortilla on a plate. Layer with iceberg lettuce, sriracha chicken, red pepper and red onion. Drizzle the sauce on top and add fresh parsley/cilantro leaves. Wrap around the mixture and secure with a toothpick. Serve immediately.
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