# What You Need:
→ For the Chicken
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), 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 diameter)
11 - 2 cups chopped romaine or iceberg lettuce
12 - 1 cup thinly sliced cucumber
13 - ½ cup shredded carrot (optional)
14 - ¼ cup thinly sliced scallions
15 - 2 tablespoons mayonnaise (optional)
# Directions:
01 - Season the sliced chicken breasts evenly with salt, black pepper, and smoked paprika on all sides.
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.
03 - In a small bowl, whisk together honey, chili crisp, soy sauce, and rice vinegar until smooth and well combined.
04 - Add the warm cooked chicken to the sauce bowl and toss gently until each piece is evenly coated with the honey chili crisp sauce.
05 - Heat each tortilla briefly in a dry skillet for 15–20 seconds per side or microwave for 10–15 seconds until pliable.
06 - Lay each warmed tortilla flat. Spread a thin layer of mayonnaise down the center if desired. Layer with lettuce, cucumber, carrot, and scallions. Top with one-quarter of the sauced chicken.
07 - Fold in the sides of each tortilla and roll tightly from bottom to top to form a secure wrap. Slice each wrap in half diagonally and serve immediately.
