Rating: 3.5 stars 3.6
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
8 mins
total:
23 mins
Servings:
8
Yield:
8 servings
Advertisement

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.

    Advertisement
  • 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 calories; protein 18g; carbohydrates 59.9g; fat 6.5g; cholesterol 29.3mg; sodium 710.5mg. Full Nutrition
Advertisement