Honey Mustard Chicken Wrap (Printable Format)

Tender chicken, crisp lettuce, and tangy honey-mustard dressing in a soft tortilla wrap. Quick, satisfying, and easy to make.

# What's Needed:

→ 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

→ 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
14 - 1/2 small red onion, thinly sliced

# How To Make It:

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

# Expert Advice:

01 -
  • Ready faster than most delivery orders and costs half as much.
  • That honey mustard dressing hits the perfect sweet and tangy balance every single time.
  • You can prep everything ahead and assemble wraps in under two minutes when hunger strikes.
  • Leftovers taste just as good cold straight from the fridge the next day.
02 -
  • Don't skip warming the tortillas or they'll crack when you try to roll them, and you'll end up with a messy open faced situation.
  • Let the chicken rest for a couple minutes after cooking so the juices redistribute and don't flood your wrap when you slice into it.
  • If your dressing seems too thick, whisk in a teaspoon of water at a time until it's drizzly and spreadable.
03 -
  • Use kitchen shears to slice the wraps instead of a knife, they cut cleanly without squishing the filling out.
  • If you're making these for kids, cut the wraps into pinwheels and suddenly they become way more exciting.
  • Double the dressing recipe because you'll want extra for dipping or drizzling over salads later in the week.
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