Honey Mustard Chicken Wrap (Printable)

Succulent chicken tenders paired with crisp lettuce and tangy honey-mustard dressing in a soft flour tortilla.

# What You Need:

→ Chicken

01 - 1 lb chicken tenders
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon paprika, optional

→ Honey Mustard Dressing

06 - 3 tablespoons Dijon mustard
07 - 2 tablespoons honey
08 - 1 tablespoon mayonnaise
09 - 1 teaspoon lemon juice
10 - Salt and pepper to taste

→ Wraps and Fillings

11 - 4 large flour tortillas
12 - 2 cups shredded romaine or iceberg lettuce
13 - 1 medium tomato, sliced, optional
14 - 1/2 small red onion, thinly sliced, optional

# How To Make It:

01 - Preheat a skillet over medium heat. Drizzle olive oil in the pan.
02 - Season chicken tenders with salt, pepper, and paprika. Cook in the skillet for 4 to 5 minutes per side until golden brown and fully cooked. Remove from heat and let rest for 2 minutes. Slice if desired.
03 - In a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt and pepper to create the honey-mustard dressing.
04 - Warm the tortillas for a few seconds in a dry skillet or microwave to make them pliable.
05 - Lay each tortilla flat. Spread a generous spoonful of honey-mustard dressing down the center. Top with lettuce, chicken, tomato, and red onion if using.
06 - Drizzle more honey-mustard dressing over the fillings.
07 - Fold the sides of the tortilla inward, then roll up tightly from the bottom to form a wrap.
08 - Slice in half and serve immediately.

# Expert Suggestions:

01 -
  • It comes together in thirty minutes flat, most of which is just waiting for the chicken to cook.
  • The honey mustard dressing is sweet, tangy, and creamy all at once, and it's the kind of thing you'll want to drizzle on everything.
  • You can make it your own with whatever toppings you have on hand, from avocado to cheese to bacon.
  • It holds up well if you need to wrap it in foil and eat it later, no soggy tortilla drama.
02 -
  • Warm your tortillas or they will crack when you try to fold them, it only takes a few seconds and saves you from a messy wrap.
  • Let the chicken rest for at least two minutes after cooking so the juices redistribute and it stays moist when you slice it.
  • Don't overload the wrap with fillings or it won't close properly, less is more when it comes to rolling neatly.
03 -
  • Make a double batch of the honey mustard dressing and keep it in a jar in the fridge, it's great on salads, sandwiches, and grilled vegetables.
  • If you want the chicken extra flavorful, marinate it in half the dressing for an hour before cooking.
  • Use a serrated knife to slice the wrap cleanly without squishing the fillings out the sides.
Return