Honey Fried Chicken Wrap Warm Recipe

Cut the chicken thighs into strips about 1/2 to 3/4 inch wide. Place the strips in a bowl and add buttermilk, hot sauce (if using), 1 tsp salt and 1 tsp black pepper. Mix to coat, cover and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and flavors the chicken.

In a wide shallow bowl or plate combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt and 1/2 tsp black pepper. Stir thoroughly to distribute spices.

Remove chicken from the marinade, letting excess drip off. Dredge each strip in the flour mixture, pressing lightly so the coating adheres. Place coated strips on a rack while you heat oil.

Pour vegetable oil into a large skillet to a depth of about 1/4–1/2 inch and heat over medium-high until it reaches about 350°F (175°C) or a small cube of bread browns in 30–40 seconds. Maintain medium heat to keep oil temperature steady.

Working in batches to avoid overcrowding, add coated chicken strips in a single layer. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed so coating does not burn. Transfer fried chicken to a paper towel-lined tray or a wire rack.

In a small saucepan over low heat combine honey, soy sauce, rice vinegar, lemon juice, smoked paprika and red pepper flakes. Warm gently, stirring until combined and slightly thickened, about 2–3 minutes. Do not boil. Taste and adjust — add a pinch more vinegar for brightness or a pinch more red pepper flakes for heat.

Place the hot fried chicken strips in a bowl and pour 2/3 of the honey sauce over them. Toss gently to coat. Reserve the remaining sauce for serving and drizzling in the wraps.

Prepare the spicy mayo: in a small bowl mix mayonnaise with sriracha (if using) until smooth. Taste and adjust spiciness.

Season the shredded cabbage, carrots and cucumber with 1/4 tsp salt and 1/4 tsp black pepper; toss lightly. This keeps the vegetables bright and seasoned.

Warm the flour tortillas briefly in a dry skillet or microwave (10–15 seconds) so they are pliable.

To assemble each wrap: lay a warm tortilla flat. Spread about 2 tbsp spicy mayo down the center. Top with about 1/2 cup seasoned cabbage mix, a few cucumber slices and a few cilantro leaves. Add 3–4 honey-coated fried chicken strips (about 4 oz of chicken). Drizzle with additional reserved honey sauce (about 1 tbsp per wrap).

Fold the bottom edge up over the filling, fold the sides in, and roll tightly to close. If desired, toast the assembled wrap seam-side down in a skillet for 1–2 minutes per side to seal and warm through.

Cut each wrap in half on the diagonal and serve immediately with lime wedges on the side for squeezing over the chicken.