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Ingredients
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For the Chicken
For the Hot Honey Sauce
Wrap & Toppings
Optional Garnish
Method
For the Chicken
- 1
Prep and pound
Trim any visible fat from the chicken breasts. Place each breast between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness about 1/2 inch thick (this helps them cook evenly).
- 2
Season
In a small bowl combine smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub the chicken breasts all over with 1 tablespoon olive oil, then evenly coat with the spice mixture.
- 3
Cook
Heat a large skillet over medium-high heat. When hot, add the chicken and cook 4–6 minutes per side, until well browned and internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest for 5 minutes, then slice into 1/2-inch strips.
For the Hot Honey Sauce
- 4
In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, red pepper flakes, butter, and 1/8 teaspoon salt. Warm gently, stirring often, until butter melts and the sauce is glossy and slightly thickened, about 3–4 minutes. Taste and adjust heat by adding more hot sauce or red pepper flakes if desired. Keep warm.
- 5
Toss sliced cooked chicken in about 2 tablespoons of the hot honey to coat (reserve remaining sauce for drizzling). Use more or less depending on desired sweetness/heat.
For the Mayo Spread & Assembly
- 6
Make the mayo spread
In a small bowl whisk together mayonnaise, lemon juice, 1/8 teaspoon salt, and 1/16 teaspoon black pepper until smooth. Taste and adjust seasoning.
- 7
Warm tortillas
Warm flour tortillas for easier folding: heat a dry skillet over medium and warm each tortilla 20–30 seconds per side, or microwave covered with a damp paper towel for 15 seconds.
- 8
Assemble wraps
Lay a warmed tortilla flat. Spread about 2 tablespoons of the mayo mixture in the center. Layer 1/2 cup shredded romaine, a portion of hot-honey-coated chicken (about 4 oz sliced), a sprinkle of shredded cheddar (about 2 tablespoons), a few red onion slices, and 2–3 pickle slices. Drizzle an additional 1/4–1/2 teaspoon hot honey over the filling if desired. Sprinkle with cilantro if using.
- 9
Fold and serve
Fold the bottom edge up over the filling, fold in the sides, then roll tightly to close. Repeat with remaining tortillas and ingredients. Cut each wrap in half on the diagonal and serve immediately while chicken is warm.