Honey Mustard Chicken Wrap

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Honey Mustard Chicken Wrap

Crispy honey mustard chicken wrapped up with all your favorite toppings, ready in about 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Lunch, Main Course, sandwich

Cuisine: American

Keyword: chicken wrap recipe, honey mustard chicken, honey mustard chicken wrap

Servings:

Calories: 665kcal

Author: Viana Boenzli

Ingredients

Chicken

1 pound chicken tenders, cut into 1-inch pieces
2 Tablespoons vegetable oil
1 large egg
⅔ cup Italian breadcrumbs
½ teaspoon salt
½ teaspoon pepper

Honey Mustard Sauce

¼ cup mayonnaise
2 Tablespoons Greek yogurt
1 Tablespoon Dijon mustard
2 Tablespoons honey
2 teaspoons apple cider vinegar
¼ teaspoon salt
¼ teaspoon pepper

Assembly

4 large tortillas
1 cup shredded lettuce
½ cup diced tomatoes
½ cup shredded cheddar cheese
¼ cup shredded carrots
¼ cup chopped scallions
12 pickle chips
1 avocado, sliced

Instructions

Start by cutting your chicken tenders into roughly 1 inch pieces and season with salt and pepper.
1 pound chicken tenders, cut into 1-inch pieces, ½ teaspoon salt, ½ teaspoon pepper
Set up a dipping station - egg in one bowl, Italian breadcrumbs in another. Dip each piece of chicken in the egg, then coat it in the breadcrumbs, pressing gently so they stick.
1 large egg, ⅔ cup Italian breadcrumbs
Heat the vegetable oil in a skillet over medium heat.
2 Tablespoons vegetable oil
Cook the chicken in batches if necessary so as not to crowd the pan, about 6-8 minutes, turning occasionally until golden and cooked through.
While that's going, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, apple cider vinegar, salt, and pepper. Give it a taste and adjust to your liking - more honey for sweet, more mustard for tang.
¼ cup mayonnaise, 2 Tablespoons Greek yogurt, 1 Tablespoon Dijon mustard, 2 Tablespoons honey, 2 teaspoons apple cider vinegar, ¼ teaspoon salt, ¼ teaspoon pepper
Warm your tortillas too so they're ready to go, about 15 seconds in the microwave, a minute or so in a dry skillet over medium heat, or straight in the oven at 300°F for a couple minutes if you're warming a few at once.
4 large tortillas
Once the chicken is done and your tortillas are soft, spread a generous layer of sauce down the center of each one, then load up with whatever toppings you're using, lettuce, tomatoes, cheddar, carrots, scallions, pickles, avocado.
1 cup shredded lettuce, ½ cup diced tomatoes, ½ cup shredded cheddar cheese, ¼ cup shredded carrots, ¼ cup chopped scallions, 12 pickle chips, 1 avocado, sliced
Top with the crispy chicken, drizzle on a little extra sauce, then fold in the sides and roll it up like a burrito. Slice in half and dig in!

Notes

⭐ All toppings are optional, so build your wrap however you like it.

👩‍🍳 Tips

Warm the tortillas before assembling so they don't crack.
Cut the chicken into even pieces so it cooks at the same rate.
Let the breaded chicken sit a minute before frying so the coating sticks.
Double the sauce, it's great for dipping veggies or extra chicken too.

🧺 Storage

Best assembled fresh. Cooked chicken keeps in the fridge up to 4 days, sauce keeps about a week. Great to assemble in the morning for a quick lunch, just wrap tightly in foil or parchment.

💫 Variations

Grill the chicken instead of breading it for a lighter version.
Toss the chicken in hot sauce for a buffalo honey mustard wrap.
Add bacon for extra crunch and smokiness.
Skip the tortilla and use lettuce leaves for a low carb option.
Serve everything over rice or greens for an easy meal prep bowl.

Nutrition