# What You'll Need:
→ 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
→ 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-inch)
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
# How to Prepare:
01 - Season sliced chicken breasts evenly with salt, pepper, and smoked paprika, coating all pieces thoroughly.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned 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 fully incorporated and smooth.
04 - Transfer warm cooked chicken to the sauce bowl and toss until every piece is evenly coated with the honey chili crisp mixture.
05 - Heat tortillas in a dry skillet for 30 seconds per side or microwave for 20 seconds until pliable and warm.
06 - Lay each tortilla flat. Spread a thin layer of mayonnaise down the center. Layer with lettuce, cucumber, carrot, and scallions. Top with one-quarter of the sauced chicken.
07 - Fold in both sides of the tortilla, then roll tightly from bottom to top to form a secure wrap. Slice each wrap diagonally in half and serve immediately.
