Juicy pan-seared chicken with sweet-spicy honey chili crisp, fresh vegetables, and soft tortilla for a satisfying, vibrant lunch.
# What You'll 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 inches)
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
# Directions:
01 - Coat sliced chicken breasts evenly with salt, pepper, and smoked paprika
02 - Heat olive oil in large skillet over medium-high heat. Add chicken and sauté 6-7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to clean plate
03 - Whisk together honey, chili crisp, soy sauce, and rice vinegar in small bowl until well combined
04 - Toss warm cooked chicken with prepared sauce until evenly coated
05 - Heat tortillas briefly in dry skillet or microwave until pliable and warm
06 - Lay each tortilla flat. Spread thin layer of mayonnaise down center if desired
07 - Top mayonnaise with lettuce, cucumber, carrot, and scallions. Distribute one-quarter of honey chili chicken over vegetables
08 - Roll each tortilla tightly, folding in sides as you roll to form sealed wrap
09 - Slice wraps in half diagonally and serve immediately
