Laser Tag-Inspired Spicy Sriracha Chicken Wraps with Crunchy Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Bold and spicy sriracha-marinated chicken wrapped in soft tortillas with a crisp and tangy cabbage slaw for a game night-ready handheld delight. This Asian-inspired sandwich and wrap recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, sriracha sauce, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, trimmed and sliced into strips boneless skinless chicken thighs
• 3 tbsp sriracha sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 3, minced garlic cloves
• 2 tbsp vegetable oil
• 2 cups, finely shredded green cabbage
• 1 cup, finely shredded red cabbage
• 1 medium, julienned carrot
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1/4 cup, chopped cilantro leaves
• 6, 8-inch flour tortillas
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a medium bowl, whisk together 3 tbsp sriracha sauce, 2 tbsp soy sauce, 1 tbsp honey, and 3 minced garlic cloves to create a spicy marinade.
2. Step 2: Add 1 lb sliced boneless skinless chicken thighs to the marinade, tossing to coat well; let marinate for 20 minutes at room temperature.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat; add the marinated chicken strips and cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and slightly charred at edges; season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: While the chicken cooks, prepare the slaw by combining 2 cups finely shredded green cabbage, 1 cup finely shredded red cabbage, and 1 julienned medium carrot in a bowl.
5. Step 5: In a small bowl, whisk 2 tbsp rice vinegar and 1 tbsp lime juice, then pour over the cabbage mixture; toss with 1/4 cup chopped cilantro leaves until the slaw is evenly coated and fragrant.
6. Step 6: Warm 6 flour tortillas in a dry skillet or microwave until pliable.
7. Step 7: To assemble, lay a warm tortilla flat, spoon 3-4 tbsp of the spicy chicken strips onto the center, top with 2-3 tbsp of the crunchy slaw, then wrap tightly.
8. Step 8: Serve the wraps warm for a spicy, crunchy, and satisfying handheld meal perfect for game day or casual gatherings.