If you’re craving a wrap that delivers crunch, sweetness, heat, and freshness all in one bite, these Crispy Hot Honey Chicken Wraps are the answer. Tender strips of chicken coated in a light, crisp batter are wrapped with creamy mayo and crisp vegetables, then finished with a drizzle of irresistible hot honey. Perfect for lunch, dinner, or a quick meal on the go, these wraps are simple, satisfying, and full of flavor.
Why You’ll Love This Recipe
These wraps strike the perfect balance of textures and flavors. The chicken stays crunchy even after adding the hot honey, the vegetables add refreshing crispness, and the soft tortilla ties it all together. This recipe is easy to prepare, uses simple ingredients, and delivers a restaurant-quality result without deep frying. It’s also easy to customize depending on your preferred level of heat, the veggies you have on hand, or the type of sauce you enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crispy Chicken
1 large chicken breast, approx. 200 g, cut into 6 long strips
3 tablespoon cornflour
2 tablespoon plain flour
1/8 teaspoon baking powder
1/4 teaspoon salt
3–5 tablespoon cold sparkling water
oil for frying
For the Wraps
3 large wheat tortilla wraps
3 tablespoon mayonnaise
1/2 gem lettuce, shredded
1/2 bell pepper, sliced into thin strips
2 short cucumbers or 1/2 English cucumber, cut into sticks
2–3 tablespoon hot honey
Directions
Heat 1–1.5 cm of oil in a medium frying pan over medium heat.
In a mixing bowl, stir together cornflour, plain flour, baking powder, and salt.
Gradually whisk in cold sparkling water, starting with 3 tablespoons and adding more only if needed, until a slightly thick, lumpy batter forms. Do not overmix.
Dip each chicken strip into the batter, then carefully lower it into the hot oil.
Fry the chicken for 3–4 minutes on each side until golden, crispy, and cooked through.
Transfer the fried chicken to a plate lined with kitchen paper to drain excess oil.
Lay out the tortilla wraps and spread 1 tablespoon of mayonnaise on each.
Add shredded lettuce, bell pepper strips, and cucumber sticks.
Place the crispy chicken on top and drizzle with hot honey.
Fold in the sides of the wrap, then roll tightly from the bottom upward to seal.
Serve immediately while the chicken is hot and crisp.
Servings and timing
This recipe makes 3 hearty wraps.
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes
Variations
Swap mayonnaise for garlic yogurt, tahini sauce, or ranch dressing.
Use chicken tenders instead of sliced chicken breast for quicker prep.
Add thinly sliced red cabbage, shredded carrot, or green onions for extra crunch and color.
Switch the tortilla to a whole wheat, spinach, or gluten-free wrap.
For a lighter option, replace the wrap with large romaine or butter lettuce leaves.
Increase the spice by adding a pinch of cayenne to the batter or using a hotter variety of hot honey.
Storage/Reheating
These wraps are best eaten fresh, as the chicken loses its crispness when stored. If you need to prepare ahead:
Store fried chicken strips separately in an airtight container for up to 2 days.
Reheat chicken in an oven or air fryer at 180°C (350°F) for 5–8 minutes until crisp.
Store chopped vegetables and sauces separately and assemble just before serving.
Wrapped leftovers can be refrigerated for 1 day but will be softer in texture.
FAQs
How do I keep the chicken crispy?
Make sure the batter stays cold, don’t overcrowd the pan, and drain the chicken on kitchen paper immediately after frying.
Can I use still water instead of sparkling water?
Sparkling water gives a lighter, crispier batter, but still water will work in a pinch with slightly less lift.
Can I bake the chicken instead of frying?
You can, but it won’t be as crispy. Bake at 220°C (425°F) for 15–18 minutes, flipping halfway.
What vegetables work best in this wrap?
Lettuce, cucumbers, and bell peppers add freshness, but you can include carrots, red cabbage, or green onions.
Is hot honey very spicy?
It depends on the brand or recipe. You can adjust the heat by adding more or less hot sauce if making your own.
Can I make these wraps ahead?
Assemble just before eating for the best texture. Store components separately if preparing in advance.
What type of tortillas should I use?
Large wheat tortillas work best, but any soft, burrito-sized wrap will do.
Can I replace the chicken with another protein?
Yes, try crispy tofu, grilled halloumi, or baked fish for variations.
How do I prevent the wrap from tearing?
Warm the tortilla slightly before assembling to make it more flexible.
Can I add cheese to this wrap?
Yes, mild cheeses like mozzarella or cheddar pair well and melt slightly from the heat of the chicken.
Conclusion
These Crispy Hot Honey Chicken Wraps deliver the perfect combination of sweet heat, crunchy texture, and fresh, vibrant vegetables—all wrapped in a soft tortilla for a satisfying meal any time of day. Quick to prepare and endlessly customizable, they’re a delicious option for busy weeknights, weekend lunches, or whenever you need something flavorful and filling. Enjoy every bite of this irresistible, crowd-pleasing wrap.
Crispy Hot Honey Chicken Wraps combine crunchy battered chicken with creamy mayo, fresh vegetables, and a drizzle of sweet and spicy hot honey, all wrapped in a soft tortilla. A satisfying and flavorful meal perfect for lunch or dinner.
Ingredients
1 large chicken breast (approx. 200g), cut into 6 long strips
3 tablespoon cornflour
2 tablespoon plain flour
1/8 teaspoon baking powder
1/4 teaspoon salt
3–5 tablespoon cold sparkling water
Oil for frying
3 large wheat tortilla wraps
3 tablespoon mayonnaise
1/2 gem lettuce, shredded
1/2 bell pepper, sliced into thin strips
2 short cucumbers or 1/2 English cucumber, cut into sticks
2–3 tablespoon hot honey
Instructions
Heat 1–1.5 cm of oil in a medium frying pan over medium heat.
In a mixing bowl, stir together cornflour, plain flour, baking powder, and salt.
Gradually whisk in cold sparkling water, starting with 3 tablespoons and adding more only if needed, until a slightly thick, lumpy batter forms. Do not overmix.
Dip each chicken strip into the batter, then carefully lower it into the hot oil.
Fry the chicken for 3–4 minutes on each side until golden, crispy, and cooked through.
Transfer the fried chicken to a plate lined with kitchen paper to drain excess oil.
Lay out the tortilla wraps and spread 1 tablespoon of mayonnaise on each.
Add shredded lettuce, bell pepper strips, and cucumber sticks.
Place the crispy chicken on top and drizzle with hot honey.
Fold in the sides of the wrap, then roll tightly from the bottom upward to seal.
Serve immediately while the chicken is hot and crisp.
Notes
Use sparkling water for a lighter, crispier batter.
Warm tortillas before assembling to prevent tearing.
For extra heat, add cayenne pepper to the batter or use spicier hot honey.
Assemble wraps just before eating to maintain crispiness.
Leftover fried chicken can be reheated in the oven or air fryer for best texture.
