Firecracker Chicken Wraps Recipe

Introduction

Firecracker Chicken Wraps are a vibrant and flavorful meal perfect for a quick lunch or casual dinner. Tender chicken coated in a spicy, sweet sauce pairs beautifully with fresh, crunchy vegetables all wrapped in soft tortillas. This dish is both satisfying and easy to prepare.

Ingredients

• 2 chicken breasts (about 400g), thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ cup hot chili sauce (like sriracha)
• 2 tablespoons honey
• 2 tablespoons vinegar (white or rice vinegar)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon cornstarch + 2 tablespoons water (slurry for thickening)
• 4 large tortillas or flatbreads
• 1 cup shredded lettuce or cabbage
• 1 carrot, julienned
• ½ cucumber, sliced into matchsticks
• ½ red bell pepper, thinly sliced
• Fresh cilantro or parsley leaves (optional)
• 2 tablespoons mayonnaise or yogurt-based sauce (optional spread)
• Sesame seeds or green onions (for garnish, optional)

Instructions

1. Step 1: In a small bowl, whisk together chili sauce, honey, vinegar, soy sauce, sesame oil, and minced garlic to create the sauce mixture.
2. Step 2: In a separate small bowl, mix cornstarch and water to form a smooth slurry for thickening.
3. Step 3: Heat olive oil in a large skillet over medium heat until hot.
4. Step 4: Add the thinly sliced chicken to the skillet and season with garlic powder, onion powder, black pepper, and soy sauce. Cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
5. Step 5: Reduce the heat to low and pour the prepared sauce mixture over the chicken. Stir well to coat all pieces evenly and let it simmer for 2–3 minutes.
6. Step 6: Stir in the cornstarch slurry and continue cooking, stirring constantly, until the sauce thickens and glazes the chicken nicely.
7. Step 7: While the chicken cooks, wash and prepare the vegetables. Julienne the carrot, slice the cucumber into matchsticks, and thinly slice the red bell pepper. Set aside.
8. Step 8: Lightly warm the tortillas in a dry pan or microwave for 10–15 seconds to make them pliable and prevent tearing.
9. Step 9: Optional: Spread a thin layer of mayonnaise or yogurt-based sauce on each tortilla to add creaminess.
10. Step 10: Place a handful of shredded lettuce or cabbage onto each tortilla, then layer with the prepared vegetables and a generous portion of the spicy glazed chicken.
11. Step 11: Garnish with sesame seeds or fresh herbs like cilantro or parsley if desired.
12. Step 12: Fold in the sides of the tortilla and roll tightly into a wrap. Slice diagonally and serve immediately or wrap in foil for later.

Tips & Variations

• For extra heat, add a pinch of crushed red pepper flakes to the sauce mix.
• Substitute chicken breasts with thighs for juicier meat.
• Try adding sliced avocado or shredded cheese for a richer wrap.
• Use gluten-free tortillas or lettuce leaves to make a low-carb version.
• Prepare the chicken and veggies ahead to assemble wraps quickly on busy days.

Storage

Store any leftover cooked chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped in foil or plastic wrap to maintain softness. Reheat the chicken gently in a skillet or microwave before assembling wraps. Assemble the wraps fresh to keep the tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chili sauce?

Yes, you can substitute sriracha with other hot sauces like sambal oelek or a spicy garlic chili sauce depending on your heat preference and availability.

How can I make this recipe vegetarian?

Replace the chicken with firm tofu or tempeh, and cook it similarly with the seasoning and sauce for a delicious vegetarian alternative.

Firecracker Chicken Wraps Recipe

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These Firecracker Chicken Wraps are a spicy, flavorful meal perfect for lunch or a light dinner. Tender chicken breasts are pan-cooked and glazed with a spicy-sweet chili sauce, then wrapped in soft tortillas with fresh crunchy vegetables and an optional creamy spread. The combination of the hot chili sauce, fresh veggies, and warm wraps makes for a quick, satisfying, and colorful dish that can be customized with garnishes like sesame seeds or fresh herbs.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 wraps 1x
• Category: Lunch
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 2 chicken breasts (about 400g), thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon soy sauce or tamari
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ cup hot chili sauce (like sriracha)
• 2 tablespoons honey
• 2 tablespoons vinegar (white or rice vinegar)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon cornstarch + 2 tablespoons water (slurry for thickening)

Wraps and Vegetables

• 4 large tortillas or flatbreads
• 1 cup shredded lettuce or cabbage
• 1 carrot, julienned
• ½ cucumber, sliced into matchsticks
• ½ red bell pepper, thinly sliced
• Fresh cilantro or parsley leaves (optional)
• 2 tablespoons mayonnaise or yogurt-based sauce (optional spread)
• Sesame seeds or green onions (for garnish, optional)

Instructions

1. Prepare the sauce: In a small bowl, whisk together chili sauce, honey, vinegar, soy sauce, sesame oil, and minced garlic until well combined.
2. Make the cornstarch slurry: In a separate small bowl, mix cornstarch and water to create a smooth slurry for thickening the sauce later.
3. Heat the skillet: Place a large skillet over medium heat and add the olive oil, allowing it to warm up.
4. Cook the chicken: Add the thinly sliced chicken breasts to the skillet. Season with garlic powder, onion powder, black pepper, and soy sauce. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned.
5. Add the sauce: Reduce the heat to low and pour the prepared chili sauce mixture over the cooked chicken. Stir well to coat all pieces.
6. Simmer the chicken in sauce: Allow the chicken to simmer in the sauce for 2 to 3 minutes to absorb the flavors.
7. Thicken the sauce: Stir in the cornstarch slurry and continue cooking and stirring until the sauce thickens and glazes the chicken evenly.
8. Prepare vegetables: While the chicken is cooking, wash and julienne or slice the lettuce or cabbage, carrot, cucumber, and red bell pepper as desired. Set aside for assembly.
9. Warm the tortillas: Lightly heat the tortillas in a dry pan or microwave for 10 to 15 seconds until they become pliable, making them easier to roll without tearing.
10. Assemble the wraps: Optionally spread a thin layer of mayonnaise or yogurt-based sauce on each warm tortilla. Add a handful of shredded lettuce or cabbage, then layer with julienned carrots, cucumbers, bell peppers, and generously spoon the glazed chicken over the vegetables.
11. Add garnishes and roll: Sprinkle with sesame seeds or fresh cilantro or parsley leaves if desired. Fold in the sides of the tortilla and roll tightly to form a wrap.
12. Serve: Slice the wraps diagonally and serve immediately. Alternatively, wrap tightly in foil for later consumption.

Notes

• For a milder version, reduce the amount of chili sauce or substitute with a less spicy alternative.
• Use gluten-free tortillas and tamari soy sauce to make this recipe gluten-free.
• Vegetarian option: Replace chicken with tofu or tempeh slices and cook similarly in the sauce.
• These wraps can be made ahead and refrigerated; warm slightly before serving for best taste.
• Adjust sweetness by varying the honey quantity to balance the heat from the chili sauce.

Keywords: Firecracker chicken wraps, spicy chicken wrap recipe, quick chicken wraps, Asian chicken wrap, easy lunch wraps