My hubby and I invented this recipe to use up some leftovers. Now it is my 2-, 5-, and 7-year- olds' favorite finger food. But it is also good served whole over a bed of rice with the salad on the side.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix honey, soy sauce, cornstarch, and garlic together in a small bowl.

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  • Heat oil in a large skillet over medium heat. Cook and stir chicken until no longer pink, 5 to 8 minutes. Pour honey mixture over chicken; cook and stir until sauce thickens and coats chicken, 3 to 5 minutes.

  • Divide warm rice among tortillas; spoon chicken on top. Cover chicken with carrots. Roll up wraps.

Cook's Note:

You can use Caesar salad as a topping instead of raw carrots.

Nutrition Facts

375.1 calories; 18 g protein; 59.9 g carbohydrates; 29.3 mg cholesterol; 710.5 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
12/04/2018
This was really good. I skipped from putting it into a wrap. Gave some to my mom and she loved it. Will be keeping this one. Thanks! Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/03/2018
This was really good. I skipped from putting it into a wrap. Gave some to my mom and she loved it. Will be keeping this one. Thanks! Read More
Rating: 4 stars
06/05/2017
This was yummy.. I had this both hot and cold and it was great both ways. Next time I will make more sauce and keep some to drizzle over the rice. I did cook the carrots briefly... tossed them in with the rice during the last 5 minutes of cooking Read More