1. Prepare the firecracker sauce

• In a small bowl, whisk together chili sauce, honey, vinegar, soy sauce, sesame oil, and minced garlic.
• In a separate bowl, mix cornstarch and water to form a slurry.

2. Cook the chicken

• Heat olive oil in a large skillet over medium heat.
• Add sliced chicken and season with garlic powder, onion powder, black pepper, and soy sauce.
• Cook for 6–8 minutes until fully cooked and lightly browned.

3. Add firecracker sauce

• Reduce heat to low and pour the sauce mixture over the cooked chicken.
• Stir to coat evenly and simmer for 2–3 minutes.
• Add cornstarch slurry and continue stirring until the sauce thickens and glazes the chicken.

4. Prepare the vegetables

• While chicken is cooking, wash and prepare your vegetables.
• Julienne or slice as desired and set aside for assembling the wraps.

5. Warm the tortillas

• Lightly heat tortillas in a dry pan or microwave for 10–15 seconds until pliable.
• This prevents tearing when rolling and enhances flavor.

6. Assemble the wraps

• Spread a thin layer of mayo or yogurt sauce on each tortilla (optional).
• Add a handful of shredded lettuce or cabbage.
• Layer sliced carrots, cucumbers, bell peppers, and chicken.
• Sprinkle with sesame seeds or herbs if desired.

7. Wrap and serve

• Fold in the sides and roll tightly into a wrap.
• Slice diagonally and serve immediately or wrap in foil for later.