Let me tell you these Honey Paprika Chicken & Rice Wraps are seriously something special. They’ve got that smoky-sweet flavor from the paprika and honey, the creamy-spicy kick from the mayo, and the cozy comfort of warm spiced rice wrapped up in soft tortillas. I love how every bite feels like a mix of taco night and rice bowl magic.
It’s a meal that looks like you spent hours, but really, it’s super simple. Whether it’s a family dinner, a meal prep go-to, or a lunchbox favorite, this one always hits the spot.
Method
Marinate the Chicken
Start by preparing your chicken for maximum flavor. In a medium-sized bowl, add 400g of chicken mini fillets. Squeeze in the juice of one fresh lemon, then drizzle over 1 tablespoon of extra virgin olive oil. Sprinkle in 1½ teaspoons of ground paprika, ½ teaspoon of garlic granules, ½ teaspoon of ground cumin, ½ teaspoon of onion granules, ½ teaspoon of dried oregano, and season with salt and pepper to your liking. Mix everything together well, making sure the chicken is evenly coated with the marinade. Let it sit for at least 10 minutes while you prepare the rice. If you have more time, you can leave it longer for deeper flavor.
Cook the Rice
While the chicken marinates, move on to the rice. In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add one medium chopped red onion and one chopped bell pepper (any color works). Sauté them for about 3–4 minutes, or until soft and slightly golden. Stir in 1 tablespoon of tomato purée and let it cook for another minute to deepen the flavor. Then add in 160g of drained tinned sweetcorn, 1½ teaspoons of ground paprika, ½ teaspoon of ground cumin, and ½ teaspoon of onion granules. Give everything a good stir before adding 80g of easy cook long grain rice. Pour in 250ml of hot vegetable stock, bring it to a gentle boil, then reduce the heat to low. Cover with a lid and let it simmer for about 15 minutes, or until the rice is tender and all the liquid is absorbed. Once cooked, fluff the rice with a fork and set aside.
Cook the Chicken
Now it’s time to cook the marinated chicken. Heat a large non-stick frying pan over medium heat. Once hot, place the chicken fillets into the pan. Let them cook for about 5–7 minutes on each side, depending on thickness, until they are golden brown on the outside and fully cooked through. The juices should run clear and there should be no pink in the center. Once done, remove from heat and let the chicken rest for a minute before slicing into strips. This keeps it juicy and tender.
Make the Honey Mayo Sauce
In a small bowl, combine 2 tablespoons of mayonnaise, 1 tablespoon of honey, and 3½ tablespoons of hot sauce. Stir it all together until smooth and creamy. Taste it and feel free to adjust based on how spicy or sweet you prefer your sauce. Set this aside it will bring the whole wrap together with a delicious, tangy kick.
ssemble the Wraps
Finally, bring everything together. Warm your tortilla wraps for a few seconds in a dry pan or microwave to make them more flexible and easier to roll. Lay one wrap flat and start by spreading a generous spoonful of rice in the center. Add some sliced chicken on top, followed by a sprinkle of grated cheese (about 20g per wrap). Drizzle over your honey mayo sauce. Now fold in the sides and roll it up tightly from the bottom to create a wrap. If you like a toasty finish, place the wraps seam-side down in a hot dry pan or sandwich press for a few minutes until golden and slightly crispy.
Necessary Tools
- Large non-stick frying pan
- Saucepan with lid (for rice)
- Mixing bowls
- Measuring spoons
- Chopping board & sharp knife
- Spoon or spatula for stirring
- Grater (if your cheese isn’t pre-grated)
Honey Paprika Chicken & Rice Wraps
Cuisine: AmericanDifficulty: Easy4
servings15
minutes30
minutes45
minutesIngredients
For the Chicken
400g chicken mini fillets
Juice of 1 lemon
1 tbsp extra virgin olive oil
1½ tsp ground paprika
½ tsp garlic granules
½ tsp ground cumin
½ tsp onion granules
½ tsp dried oregano
Salt and pepper to taste
For the Rice
80g easy cook long grain rice
1 medium red onion, chopped
1 bell pepper (any color), chopped
160g (drained) tinned sweetcorn
1 tbsp tomato purée
1 tbsp extra virgin olive oil
250ml hot vegetable stock
1½ tsp ground paprika
½ tsp ground cumin
½ tsp onion granules
Salt and pepper to taste
Honey Mayo Sauce
2 tbsp mayonnaise
1 tbsp honey
3½ tbsp hot sauce (adjust if you like it milder or hotter)
For the Wraps
4 large tortilla wraps
80g grated cheese (any melty kind you love)
Directions
- Marinate the Chicken
In a bowl, mix the chicken fillets with lemon juice, olive oil, paprika, garlic granules, cumin, onion granules, oregano, salt, and pepper. Let it marinate for at least 10 minutes (or longer if you have time). - Cook the Rice
In a saucepan, heat the olive oil and sauté the chopped onion and bell pepper until soft. Stir in the tomato purée, sweetcorn, and spices. Add the rice and pour in the hot vegetable stock. Bring to a boil, cover, and simmer until the rice is cooked and fluffy about 15 minutes. Fluff with a fork. - Cook the Chicken
While the rice cooks, heat a non-stick frying pan over medium heat. Cook the marinated chicken for 5–7 minutes on each side until golden, tender, and cooked through. - Mix the Sauce
In a small bowl, mix together the mayo, honey, and hot sauce. Taste and adjust to your liking. - Assemble the Wraps
Warm the tortillas slightly to make them easier to fold. Layer each with some rice, sliced chicken, cheese, and a drizzle of honey mayo. Wrap them up tight and toast in a dry pan or sandwich press if you want that golden crisp finish.
Notes
- Don’t overcook the rice check it early so it doesn’t go mushy.
- Make sure your chicken is fully cooked (no pink inside), but don’t let it dry out.
- Warm the wraps slightly before filling to prevent tearing when rolling.
- Let the chicken rest for a minute after cooking so it stays juicy when sliced.
Serving Suggestions
- Serve with a side of guacamole or salsa for dipping.
- Add shredded lettuce or chopped cucumber for a fresh crunch.
- Pair it with sweet potato fries or a side salad to round out the meal.
Fun Fact
Did you know paprika is made from dried peppers and comes in sweet, smoky, and spicy varieties? It’s not just for color paprika adds real depth to your dishes!
Conclusion
These Honey Paprika Chicken & Rice Wraps are everything I want in a wrap easy, flavorful, and filling. They come together with just a few pantry spices and everyday ingredients, but the result feels like something from a restaurant.
