Description
These Firecracker Chicken Wraps are bold, spicy, and a little sweet—packed with juicy chicken, crisp veggies, and a fiery-sweet sauce wrapped in warm tortillas. The perfect quick weeknight meal that tastes restaurant-worthy in under 30 minutes.
Ingredients
For the chicken:
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2 chicken breasts (about 400g), thinly sliced
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1 tablespoon olive oil
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1 tablespoon soy sauce or tamari
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1 teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon black pepper
For the firecracker sauce:
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¼ cup hot chili sauce (like sriracha)
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2 tablespoons honey
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2 tablespoons vinegar (white or rice vinegar)
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1 tablespoon soy sauce or tamari
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1 teaspoon sesame oil
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1 garlic clove, minced
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1 teaspoon cornstarch + 2 tablespoons water (slurry)
For the wraps:
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4 large tortillas or flatbreads
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1 cup shredded lettuce or cabbage
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1 carrot, julienned
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½ cucumber, sliced into matchsticks
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½ red bell pepper, thinly sliced
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Fresh cilantro or parsley leaves (optional)
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2 tablespoons mayonnaise or yogurt-based sauce (optional spread)
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Sesame seeds or green onions (optional garnish)
Instructions
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Make the firecracker sauce: In a small bowl, whisk chili sauce, honey, vinegar, soy sauce, sesame oil, and garlic. In another bowl, mix cornstarch with water to form a slurry.
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Cook the chicken: Heat olive oil in a skillet over medium heat. Add chicken, season with garlic powder, onion powder, pepper, and soy sauce. Cook 6–8 minutes until fully cooked and lightly browned.
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Add the sauce: Lower heat and pour in firecracker sauce. Stir to coat, simmer 2–3 minutes, then add slurry until sauce thickens.
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Prep veggies: While chicken cooks, slice and prep lettuce, carrots, cucumber, and peppers.
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Warm tortillas: Heat tortillas in a dry skillet or microwave 10–15 seconds until soft.
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Assemble wraps: Spread optional mayo or yogurt, layer lettuce and veggies, top with firecracker chicken, and sprinkle with sesame seeds or herbs.
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Serve: Fold sides, roll tightly, slice diagonally, and serve warm or wrap in foil for later.
Notes
Adjust spice by adding more honey or less chili sauce.
Swap tortillas with lettuce leaves for a low-carb option.
Chicken thighs also work great for extra juiciness.
Leftovers can be stored in the fridge up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Fusion (Asian-Inspired + American)
Nutrition
- Serving Size: 1 wrap
- Calories: 360 kcal
- Sugar: 9 g
- Sodium: 670 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 65 mg