Save Last summer, my roommate Jake started experimenting with hot honey on literally everything. Pizza, ice cream, even popcorn. When he suggested we try it on chicken wraps, I was skeptical, but that first bite changed everything. The sweet heat against cool creamy lettuce just works. Now I make these at least twice a month, and they've become my go-to comfort food.
I first made these for a bunch of friends coming over for game night, expecting maybe a few polite attempts. Instead, people kept wandering into the kitchen, grabbing halves as I rolled them. By the time I sat down, three were already gone. Now they request them every single time.
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Ingredients
- Chicken breasts: Cut into uniform strips so they cook evenly
- Buttermilk: The secret to tender chicken, dont skip this step
- Panko breadcrumbs: Extra crunch factor compared to regular breadcrumbs
- Smoked paprika: Adds subtle depth that pairs perfectly with the honey
- Honey: The base for your spicy glaze
- Hot sauce: Franks RedHot works great, but use your favorite
- Romaine lettuce: Stays crispier than other greens in wraps
- Caesar dressing: Homemade or store-bought both work
- Flour tortillas: Large 10-inch wraps hold everything together best
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Instructions
- Start the chicken soak:
- Pour buttermilk over chicken strips and let them hang out for 15 minutes
- Mix your coating:
- Whisk together flour, panko, garlic powder, smoked paprika, salt, and pepper in a shallow dish
- Bread the chicken:
- Press each strip into the crumb mixture until completely coated
- Fry until golden:
- Heat oil and cook chicken for 4 to 5 minutes per side until golden and crispy
- Make the hot honey:
- Warm honey with hot sauce and pepper flakes just until blended
- Coat the chicken:
- Toss fried strips in hot honey until each piece is glossy
- Prep the salad:
- Toss lettuce with Caesar dressing, Parmesan, and tomatoes if using
- Warm your tortillas:
- Quick heat in a dry pan makes them pliable and easier to roll
- Roll them up:
- Layer salad and chicken, fold in sides, and roll tight
Save My sister called me from college one night asking for this recipe. Her roommates had tasted it during a visit and wouldnt stop talking about it. Now its the only thing she cooks for potlucks because she knows shell come home with an empty container.
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Making It Lighter
Sometimes I bake the chicken at 425F for 20 minutes instead of frying, and honestly, its still fantastic. The texture is different, but the flavor payoff is there and my jeans definitely thank me.
The Heat Factor
Start with less hot sauce than you think you need. You can always add more, but you cant take it back. Ive made the mistake of going too heavy on the pepper flakes, and the heat completely overpowered the sweet honey balance.
Perfect Pairings
These wraps are substantial enough to stand alone, but a simple cucumber salad or some roasted potatoes round out the meal nicely. Cold beer or sparkling water cuts through the richness perfectly.
- Extra hot honey on the side for dipping
- Napkins are mandatory
- Roll in foil if taking to go
Save Theres something satisfying about food you can eat with your hands, especially when it hits this many flavor notes. Hope these become a regular in your rotation too.
Recipe FAQs
- → Can I bake the chicken instead of frying?
Yes, arrange the coated chicken strips on a baking sheet and bake at 400°F for 20-25 minutes, flipping halfway, until golden and cooked through.
- → How do I store leftover wraps?
Wrap assembled portions tightly in foil or plastic wrap and refrigerate for up to 1 day. For best results, store components separately and assemble just before eating to maintain texture.
- → Can I make these gluten-free?
Use gluten-free flour, certified gluten-free panko, and gluten-free tortillas. Ensure the Caesar dressing is also gluten-free or make your own.
- → What other hot sauce works well?
Sriracha, Cholula, or your favorite cayenne-based sauce all pair beautifully with honey. Adjust quantity based on heat preference.
- → Can I prep ingredients ahead?
The hot honey sauce can be made up to a week in advance. Chicken can be marinated overnight, but coat with breadcrumbs just before cooking for best texture.
