If you're craving the sweet heat of crispy chicken wrapped in a soft tortilla, these Hot Honey Chicken Wraps are exactly what you need. This is an easy recipe that brings together the perfect crunch, tender chicken breasts, and a drizzle of irresistible hot honey sauce. Whether you're planning an al fresco summer lunch or throwing together a quick dinner after a busy day, these wraps are a winner.
They're spicy-sweet, creamy from the mayo, full of fresh veggies, and wrapped in a soft, chewy burrito-sized tortilla. Basically, they tick every box for a satisfying, no-fuss, high-reward meal.
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Ingredient Notes & Variations
Here's what makes these chicken wraps tick - and how to make small changes to suit your preferences or pantry:
- Chicken breasts: One large breast cut into strips is ideal, but feel free to use chicken tenders for even faster prep.
- Cornflour (a.k.a. corn starch) + plain flour (a.k.a. all-purpose flour): This combo gives a super light, crispy batter - don't skip the cornflour.
- Sparkling water (a.k.a. soca water): Ice-cold and fizzy helps create an airy batter that fries up beautifully. Water must be cold for max crispness.
- Tortilla wraps: Use burrito-sized tortillas or swap with crisp romaine or butter lettuce for hot honey chicken lettuce wraps. Sourdough baker? Make Sourdough Tortilla Wraps!
- Veggies: We love a mix of crisp lettuce, cucumber sticks, and bell pepper, but green onions, shredded carrot or favorite veggies like red cabbage work too.
- Mayo: Classic mayo keeps things creamy, but you can use ranch dressing or even garlic yogurt for a twist.
- Hot honey: This is the game-changer. You can use a store-bought version or make your own (or make my Homemade Hot Honey With Smoked Paprika).
As always, find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Tips For Crispy Chicken
The chicken is where the magic starts - perfectly golden and crunchy, without deep-frying. Here's how to get it right every time:
- Cold batter is essential. Use cold sparkling water, and don't overmix. A few lumps are totally fine.
- Use medium-high heat-about 1-1.5cm of oil in a pan is enough. The goal is shallow frying, not deep frying.
- Let the oil heat fully before frying. A drop of batter should sizzle immediately when added.
- Fry the chicken in batches for 2-3 minutes per side to avoid crowding and sogginess.
- Drain on kitchen paper straight away for that perfect crunch.
- Want to make this a rice bowl instead? Serve the chicken over warm rice with veggies and hot honey instead of wrapping it.
Game-Changing Hot Honey
You've probably seen everyone singing the praises of hot honey - and for good reason. That sweet heat from the hot sauce-spiked honey is a perfect addition to these wraps.
For this recipe, we use a generous drizzle of smoky hot honey just before rolling. It soaks slightly into the chicken's crispy coating and clings to the crunchy veg.
If you're wondering how to make it, don't worry-I've got you covered with a full guide to Homemade Hot Honey With Smoked Paprika, made from simple pantry staples and customisable to your heat level preference.
Short on time? Store-bought works too. But once you try homemade, you'll never go back.
More Wrap Recipes
These Hot Honey Chicken Wraps are quick to pull together and guaranteed to satisfy. Scroll down for the recipe card and make sure to save it - you'll be making these again and again. For more wrap recipes, have a look at some of our other favourites below:
Crispy Hot Honey Chicken Wraps
Ingredients
For Cirspy Chicken:
- 1 large chicken breast approx 200g, cut into 6 long strips
- 3 tablespoon cornflour
- 2 tablespoon plain flour all-purpose flour
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- 3-5 tablespoon cold sparkling water
- oil for frying
For The Wraps:
- 3 wheat tortilla wraps large
- 3 tablespoon mayonnaise
- ½ gem lettuce shredded
- ½ bell pepper sliced into strips
- 2 short cucumbers or ½ English cucumber, cut into sticks
- 2-3 tablespoon hot honey
Instructions
- Heat 1-1.5cm of oil in a medium frying pan over medium heat.
- In a bowl, combine cornflour, plain flour, baking powder and salt.
- Gradually whisk in cold sparkling water (3-5 tbsp) until you have a slightly thick, lumpy batter-do not overmix.
- Dip chicken strips into the batter and carefully place straight into the hot oil.
- Fry for 3-4 minutes per side until golden, crispy, and cooked through.
- Transfer chicken to a plate lined with kitchen paper to drain.
- Lay out tortilla wraps and spread 1 tablespoon mayo on each.
- Layer with shredded lettuce, pepper strips and cucumber sticks.
- Top with crispy chicken and drizzle with hot honey.
- Fold in the sides of the wrap, then roll up tightly from the bottom to seal.
- Serve immediately while hot and crisp.
Nutrition
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