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.
Mix honey, soy sauce, cornstarch, and garlic together in a small bowl.
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.
Per Serving: 375 calories; protein 18g; carbohydrates 59.9g; fat 6.5g; cholesterol 29.3mg; sodium 710.5mg.