Save I used to grab wraps from the corner deli on my lunch break, always the same honey mustard chicken. One afternoon I realized I was spending more on those wraps than I wanted to admit, so I decided to recreate it at home. The first batch turned out better than the original, and now I make them at least twice a week. There's something deeply satisfying about folding up your own perfectly balanced wrap, knowing exactly what went into it.
I started packing these for my partner's work lunches after they mentioned missing those deli wraps too. Now every Sunday evening, I cook a big batch of chicken and mix up the dressing so we can roll fresh wraps all week. The kitchen smells incredible when that paprika hits the hot oil, and I've learned to make extra because someone always sneaks a piece of chicken before it even makes it to the tortilla.
Ingredients
- Chicken tenders: These cook faster and more evenly than breasts, and they're naturally tender so you don't have to worry about pounding or slicing thick pieces.
- Olive oil: Just enough to get a golden sear without making the chicken greasy, and it adds a subtle richness that butter sometimes overpowers.
- Paprika: Optional but worth it for that slight smoky color and a hint of warmth that makes the chicken look and taste more interesting.
- Dijon mustard: The backbone of the dressing, sharper and more complex than yellow mustard, and it emulsifies beautifully with the honey.
- Honey: Balances the mustard's bite and adds a glossy sweetness that clings to every bite of chicken.
- Mayonnaise: Creates that creamy texture and helps the dressing stick to the lettuce instead of pooling at the bottom of the wrap.
- Lemon juice: Brightens everything up and keeps the dressing from tasting too heavy or one note.
- Flour tortillas: Large ones are essential so you can actually fold and roll without tearing, and warming them makes all the difference in pliability.
- Romaine or iceberg lettuce: Adds that necessary crunch and freshness, and it doesn't wilt as fast as softer greens when dressed.
- Tomato and red onion: Completely optional but they add juicy pops of flavor and a little sharpness that cuts through the richness.
Instructions
- Heat the skillet:
- Get your pan warm over medium heat and add just a drizzle of olive oil. You'll know it's ready when the oil shimmers slightly but doesn't smoke.
- Season and cook the chicken:
- Sprinkle salt, pepper, and paprika evenly over the tenders, then lay them in the pan without crowding. Let them cook undisturbed for four to five minutes per side until they're golden and reach an internal temperature of 165°F, then rest them briefly before slicing.
- 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 smooth. Taste it and adjust the sweetness or tanginess to your preference.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for about ten seconds per side, or wrap them in a damp paper towel and microwave for twenty seconds. This makes them soft and easy to fold without cracking.
- Assemble the wraps:
- Lay a tortilla flat and spread a generous stripe of dressing down the center, then layer lettuce, sliced chicken, tomato, and onion if using. Drizzle a little extra dressing over the top for good measure.
- Fold and roll:
- Fold in the left and right sides of the tortilla about two inches, then roll tightly from the bottom up, tucking as you go. Slice in half on the diagonal and serve right away.
Save The first time I brought these to a potluck picnic, three people asked for the recipe before we even finished eating. One friend said it reminded her of summer lunches by the pool, and another admitted he'd been buying sad gas station wraps for years and didn't know they could taste this good homemade. That's when I realized how a simple wrap can feel like a small gift when made with care.
Swapping and Adding
Grilled chicken works beautifully here if you want a slightly smokier flavor, and baked chicken is great for meal prep since you can do a whole tray at once. I've thrown in crispy bacon, sliced avocado, and shredded cheddar on days when I want something more indulgent. For a lighter version, swap the mayo for Greek yogurt, it still gives you creaminess but with a tangy edge. Whole wheat tortillas add a nutty flavor and extra fiber if that's your thing.
Making It Ahead
I cook the chicken and make the dressing on Sunday nights, then store them separately in the fridge. The chicken stays juicy for up to four days, and the dressing actually gets better as the flavors meld. I keep the lettuce washed and dried in a salad spinner lined with paper towels so it stays crisp. When it's time to eat, I just warm a tortilla and assemble in under a minute, which is faster than reheating most leftovers.
Little Tweaks That Matter
I learned the hard way that overloading the wrap makes it impossible to fold without everything spilling out the sides. A thin even layer of each ingredient works better than piling it all in the center. If you're taking these to go, wrap them tightly in foil or parchment and they'll hold together beautifully in a lunch bag.
- Toast the tortilla slightly longer for a crispier exterior that contrasts nicely with the tender chicken.
- Add a handful of shredded carrots or purple cabbage for extra crunch and color.
- Drizzle a little hot sauce into the dressing if you like a gentle kick of heat.
Save These wraps have become my default answer when I need something quick, satisfying, and actually enjoyable to eat. They remind me that good food doesn't have to be complicated, just thoughtful.
Recipe Q&A Section
- → Can I prepare the honey-mustard dressing ahead of time?
Yes, the dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Stir well before using.
- → What's the best way to cook the chicken for this wrap?
Pan-searing creates a golden, flavorful exterior in about 10 minutes. Grilling or baking are equally effective alternatives that take roughly 12-15 minutes depending on thickness.
- → How do I prevent the tortilla from tearing when rolling?
Warming the tortillas for a few seconds in a skillet or microwave makes them pliable and less likely to crack. Avoid overfilling, which can cause splitting.
- → Can I make this with a lighter mayo substitute?
Greek yogurt works wonderfully as a lower-fat replacement for mayonnaise while maintaining creaminess. Use equal amounts or adjust to taste preference.
- → Are there good vegetarian alternatives to chicken?
Try grilled tofu, chickpeas, or tempeh for plant-based options. Marinate them briefly in the honey-mustard dressing before cooking for added flavor.
- → How should I store leftover wraps?
Wrap tightly in plastic wrap or foil and refrigerate for up to 24 hours. Store the dressing separately if possible to maintain tortilla texture and prevent sogginess.