Pan-seared chicken with honey chili crisp sauce, fresh vegetables, and crunchy toppings rolled in a warm tortilla
# What You Need:
→ For the Chicken
01 - 2 boneless, skinless chicken breasts (about 14 oz), thinly sliced
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon ground black pepper
05 - ½ teaspoon smoked paprika
→ For the Honey Chili Crisp Sauce
06 - 3 tablespoons honey
07 - 2 tablespoons chili crisp (store-bought or homemade)
08 - 1 tablespoon soy sauce
09 - 1 teaspoon rice vinegar
→ For the Wrap
10 - 4 large flour tortillas (10-inch)
11 - 2 cups chopped romaine or iceberg lettuce
12 - 1 cup thinly sliced cucumber
13 - ½ cup shredded carrot (optional, for added crunch)
14 - ¼ cup thinly sliced scallions
15 - 2 tablespoons mayonnaise (optional, for extra creaminess)
# How To Make It:
01 - Season the sliced chicken breasts with salt, pepper, and smoked paprika, ensuring even coverage on all pieces.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6–7 minutes, stirring occasionally, until golden brown and cooked through. Remove from heat and set aside.
03 - In a small bowl, whisk together honey, chili crisp, soy sauce, and rice vinegar until smooth and well combined.
04 - Transfer the warm cooked chicken to the sauce and toss gently until every piece is evenly coated with the honey chili crisp mixture.
05 - Heat tortillas briefly in a dry skillet for 15–20 seconds per side or microwave for 10–15 seconds until pliable.
06 - Lay each tortilla flat. Spread a thin layer of mayonnaise down the center if desired. Layer with lettuce, cucumber, carrot, and scallions, then top with a quarter of the honey chili chicken.
07 - Fold in the sides and roll each tortilla tightly to form a secure wrap. Slice in half diagonally and serve immediately.
