If you like some heat, you’ve come to the right place! And if not, before you run, this recipe isn’t “mouth on fire” hot. It’s a nice subtle kick of heat that brings out the summer vibes and margarita cravings. Which I find to be especially desirable in the month of February when heat still seems a million miles away. These Honey Sriracha Chicken Wraps are the perfect marriage of fresh, vibrant, and spicy!
Honey Sriracha Chicken Lettuce Wraps
The heat factor is why I’m partial to serving them with lettuce wraps. The heat is nicely balanced by the chilled crisp lettuce and muted further with my avocado cream sauce (which I will also be sharing the recipe for)! If you’re trying to put it in a category, I’d say it falls somewhere between an Asian and Mexican inspired dish with a “buffalo wild wings” vibe. On second thought, that probably just confused you more… guess you’ll just have to give it a try!
What Goes in the Crockpot
As always, convenience is paramount! And as such, this meal requires nearly zero prep work. Another slow cooker recipe, this “dump and sit” crockpot meal couldn’t be easier to prepare! Here’s what’s in it:
Sriracha (red chili pepper) Sauce
Honey
Lime
Garlic
Onion
… Doesn’t get much easier than that!
What Is Sriracha?
If you’re unfamiliar with Sriracha, it’s a sauce made with sun-ripened red peppers native to Thailand. It’s actually considered to be “mild” on the pepper heat “scoville scale“, but since it is the primary ingredient in this recipe, it can still offer a sizeable kick! If that’s bad news for you, keep reading for some tips on how to tone it down! The sauce is said to have been created by a housewife from the town of “Sri Racha” in the 1930’s, and is much more viscous when served in it’s native form. The version most readily available in the United States is by the brand “Huy Fong Foods“, but Trader Joes also makes a great Sriracha Sauce (my favorite) and “Stubbs Texas Sriracha” anytime sauce is also a great option!
Hold the Heat…
The MVP of this dish is of course the sriracha sauce, but to balance it in a way that will keep your eyes from welling up with tears requires a few “buffers”. Well, having had a lot of experience working with peppers of all kinds, I know just the buffers to not only tame but compliment the delicious red chili flavor! In my experience, there are a few ways to tame a wildly spicy dish. Those are:
- Sweetener – honey, in this case! Since sweet and spicy are opposites, they balance each other nicely when paired together!
- Dairy – such as milk or cheese! For these wraps, I like to serve with cheddar cheese to mute the heat while adding another nice complimentary flavor!
- Lime – I have found the bright, tangy flavor of the lime to distract the taste buds from overwhelming heat. So when in doubt, add another splash of citrus!
- Dilute it – a good “last ditch effort” option. If you’ve tried it all and the heat is just too much to handle, you can add chicken stock to dilute some of the spice! Because after all, it’s all about the ratios.
That being said, the recipe I share with you today is, in my opinion, a perfect ratio of heat. But if your family needs to tone it down (or kick it up a notch), you can do so with any of the above suggestions!
Turning Leftovers into Cheesy Sriracha Chicken Dip
Besides the favorited form of “lettuce wraps, you can serve this delicious chicken in a variety of ways! We’ve enjoyed these as tacos with both corn and flour tortillas (matt’s favorite way to eat this meal) as well as over rice. But the second best way to eat these is actually on day 2 when (if) you have leftovers. Easily convert leftover Honey Sriracha Chicken into a Cheesy sriracha chicken dip! Leave the leftover chicken in the crockpot and refrigerate overnight, and then add a block cream cheese, a cup of cheddar cheese, and a cup of sour cream or plain greek yogurt. Leave on warm until all ingredients are melted and combined!
Alright, I think it’s time I gave you the details! See below for my Honey Sriracha Chicken Wrap recipe!
Honey Lime Sriracha Chicken Lettuce Wraps
Honey Sriracha Chicken Wraps
Equipment
- Crockpot
Ingredients
- 3-4 Boneless skinless chicken breasts
- 1/2 C Sriracha Sauce
- 1/4 C Honey
- 1 Lime squeezed (or about 1/4 c lime juice)
- 1/4 C Onion
- 1 tsp Garlic powder
- to taste Salt
- 1 head lettuce
Avocado Cream Sauce
- 1/2 Avocado
- 1/4 C plain greek yogurt
- 1 Tbsp Lime juice
- to taste Salt
- 1 Tbsp Water (add more to desired consistency)
Instructions
- Pat chicken dry and season with garlic powder and salt. Throw all ingredients (except lettuce) into the slow cooker and toss evenly coat chicken.
- Cook on Low for 5-6 hours or high for 3-4 hours. Then, shred with a fork.
- Serve with lettuce as wraps. Garnish with optional avocado cream sauce (instructions below). cheese, green onion, cilantro, ranch, or whatever else you prefer! Can also be served as tacos or over rice!
Avocado Cream Sauce
- Mash avocado. Mix with all other ingredients until consistency is smooth.
- Add more water to desired consistency.
Nutrition
I hope you’ll give this one a try! And there’s more where that came from, I’m on a mission to share 52 original recipes this year – a new one each week! This recipe makes #6, but check out a few of my earlier favorites! Creamy ranch Chicken (pictured below), Thai Peach Chicken and Broccoli, and Tender Crockpot Roast are a few of my favorite crockpot recipes! And if you do try one, I hope you’ll tag me on Instagram (@kelsiebrownblog) so I can see your creations!
With Love,
Kelsie
