Save to Pinterest I threw these wraps together on a Tuesday night when I had about twenty minutes before my nephew's soccer practice, and they turned out so good that he asked for them again the next week. The chicken stays juicy, the dressing hits that perfect sweet and tangy balance, and everything rolls up neatly without falling apart in the car. It's one of those meals that feels like you tried harder than you actually did. Now it's in the regular rotation, especially when we need something fast that still tastes homemade.
The first time I made these, I forgot to warm the tortillas and they cracked when I tried to fold them. My sister laughed at me while I pieced one back together with extra lettuce as glue. Now I always give them a quick ten seconds in the pan, and they roll up like a dream. It's a small step that makes all the difference, and I think about her teasing me every single time I do it.
Ingredients
- Chicken tenders: These cook faster than breasts and stay tender without much fuss, just season them well and don't overcook or they'll turn rubbery.
- Olive oil: A light drizzle keeps the chicken from sticking and adds a little richness to the sear.
- Salt, black pepper, and paprika: Simple seasoning that lets the chicken flavor shine through, the paprika adds a subtle warmth and color.
- Dijon mustard: The backbone of the dressing, it brings sharpness and depth that yellow mustard just can't match.
- Honey: Balances the mustard's bite with natural sweetness, use a good quality honey if you can taste the difference.
- Mayonnaise: Makes the dressing creamy and helps it cling to the chicken and lettuce, swap for Greek yogurt if you want it lighter.
- Lemon juice: Brightens everything up and cuts through the richness, fresh squeezed is best but bottled works fine.
- Flour tortillas: Soft and pliable, they hold everything together without tearing, whole wheat works too if you prefer.
- Romaine or iceberg lettuce: Adds crunch and freshness, I like romaine for the sturdiness but iceberg is crispier.
- Tomato and red onion: Optional but they add color, juiciness, and a little sharpness that rounds out each bite.
Instructions
- Get the skillet ready:
- Set your skillet over medium heat and let it warm up for a minute before adding the olive oil. You want the oil to shimmer slightly but not smoke.
- Season and cook the chicken:
- Sprinkle salt, pepper, and paprika evenly over the tenders, then lay them in the hot pan without crowding. Cook for four to five minutes per side until they're golden and the internal temp hits 165 degrees, then pull them off and let them rest while you prep everything else.
- Make the honey mustard dressing:
- Whisk together the Dijon, honey, mayo, lemon juice, and a pinch of salt and pepper in a small bowl until it's smooth and creamy. Taste it and adjust if you want it sweeter or tangier.
- Warm the tortillas:
- Toss each tortilla in a dry skillet for about ten seconds per side, or wrap them in a damp paper towel and microwave for fifteen seconds. This makes them soft and easy to fold without cracking.
- Assemble the wraps:
- Lay a tortilla flat and spread a generous spoonful of dressing down the center, then layer on the lettuce, sliced chicken, tomato, and onion if using. Drizzle a little more dressing over the top before you roll it up.
- Roll it up tight:
- Fold in the sides of the tortilla first, then roll from the bottom up, tucking as you go to keep everything snug. Slice it in half on the diagonal and serve right away.
Save to Pinterest My coworker brought one of these to lunch after I mentioned the recipe, and she said her kids fought over the last one at dinner the night before. That's when I knew it wasn't just me who thought these were good. There's something about a meal that everyone can agree on, even picky eaters, that makes it feel like a little victory in the kitchen.
How to Store and Reheat
These wraps are best eaten fresh, but you can make the components ahead and assemble them when you're ready. Store the cooked chicken, dressing, and chopped veggies separately in the fridge for up to three days. When you're ready to eat, warm the chicken in the microwave for thirty seconds, then build your wrap. If you need to pack them for lunch, wrap them tightly in foil and keep them cold, they'll hold for a few hours without getting soggy.
Variations to Try
I've added crispy bacon bits, shredded cheddar, and sliced avocado to these wraps on different occasions, and they all worked beautifully. You can also grill the chicken instead of pan searing it for a smoky flavor, or bake it in the oven at 400 degrees for about fifteen minutes if you don't want to stand over the stove. Some people like to add a handful of shredded carrots or cucumber slices for extra crunch, and I've even seen someone toss in a few tortilla chips for texture.
What to Serve with It
These wraps are filling on their own, but I usually serve them with a side of sweet potato fries, a simple green salad, or some kettle chips if I'm feeling lazy. A cold glass of iced tea or lemonade pairs perfectly, especially in the summer. If you're feeding a crowd, set out bowls of extra toppings like cheese, avocado, and hot sauce so everyone can customize their wrap.
- Baked sweet potato fries with a sprinkle of sea salt.
- A crisp side salad with a light vinaigrette.
- Pickle spears or coleslaw for a tangy crunch.
Save to Pinterest This recipe has become one of those reliable go tos that I don't even have to think about anymore. It's quick, satisfying, and everyone I've made it for has asked for it again.
Recipe FAQs
- → Can I use grilled chicken instead of pan-seared?
Yes, grilled or baked chicken works equally well. Simply grill your chicken tenders until cooked through and slice as needed before assembling the wraps.
- → How do I prevent the tortilla from tearing when rolling?
Warm your tortillas briefly in a dry skillet or microwave before filling. This makes them more pliable and less likely to crack when folding and rolling.
- → What can I substitute for mayonnaise in the dressing?
Greek yogurt is an excellent lighter alternative that maintains the creamy texture while reducing calories and fat content in the honey-mustard dressing.
- → Are there options for dietary variations?
Swap regular tortillas for whole wheat versions for added fiber. Use grilled vegetables instead of chicken for vegetarian servings, or add bacon and cheese for heartier portions.
- → How long can I store leftover wraps?
Assemble wraps just before serving for optimal texture. Refrigerate cooked chicken and dressing separately for up to three days, then prepare fresh wraps as needed.