Crispy Honey Mustard Chicken Wrap with Bacon
Crispy chicken tenders, creamy honey mustard sauce, crunchy veggies and melty cheese, oh my! This honey mustard chicken wrap is an incredibly easy lunch or dinner, and tastes like something you’d order from a restaurant.
FEATURED COMMENT
“This is a FIRE lunch option. I’ve made it twice now and it will continue on repeat in our house. I love the honey mustard sauce so much that the second time I made the recipe I made a bigger batch of it so I could use it as a dipping sauce for other things. 10/10 recommend.”
★★★★★
I’m in my healthy wrap era.
Well, a sandwich kick in general. I’m usually a leftovers-for-lunch type of gal, but lately, I’ve been craving a sandwich or a simple wrap. But here’s the thing, I don’t care for deli meat. I can rally occasionally for turkey but otherwise meeehhhhh, pass.
Because of this, I gravitate towards tuna, chicken, or eggs as my sandwich protein. I stumbled across these lightly breaded chicken strips at Costco and they looked like a pretty wholesome, convenient lunch protein source. Score! And that’s how this honey mustard wrap were born.
This recipe simultaneously gets filed in my ‘healthy meals’ archive and my ‘delectably indulgent’ archives because it is BOTH. It is ‘fast food’ but made with wholesome ingredients in your kitchen where you have control. Prepping the components ahead of time is a great way to set yourself up for a week of yummy lunches and I definitely serve these for dinner as well!
Simple ingredients you’ll need to make honey mustard chicken wraps:
- I typically buy burrito-size flour tortillas or the spinach herb wraps. You want the tortilla to be big enough to fit all the good fillings!
- I don’t buy premade chicken tenders often (I usually just make them myself!) but I recently discovered the Real Good Foods lightly breaded chicken strips at Costco. They’re made with chickpea flour and real chicken breast and shockingly good. They are a great shortcut for a quick protein and perfect for this recipe.
- I prefer to use provolone cheese, but you can use any mild cheese: swiss cheese, cheddar cheese, mozzarella or even cream cheese would work. I like to get it freshly sliced from the deli at my local grocery store.
- Bake your bacon on a sheet pan and keep cooked slices in the fridge for an easy boost of delicious flavor. There’s just something about a handful of crisp, salty bacon that makes a wrap infinitely better.
- For the salad stuff, you can choose your journey. I love curly green leaf lettuce, julienned carrots and cucumber. But you could add whatever veggies you love.
- Omg this iconic honey mustard dressing is SO GOOD. You’ll need a handful of pantry staples like mayo, Greek yogurt, Dijon mustard (or yellow mustard), honey, sriracha, salt and pepper.
- In terms of pickles, I love dill pickle chips but you could use pickle spears or sweet pickles.
- Green onions are the perfect finish here! I don’t think I can make anything without green onions or fresh herbs just that extra flavor.
How to make this easy honey mustard chicken wrap:
Cook the chicken tenders per the package instructions. I cooked my chicken strips in the air fryer for 12 minutes, shaking the basket halfway through.
Whisk up the honey mustard dressing by combining mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, pepper, mustard and sriracha in a small bowl and whisk until smooth. Taste and season with another pinch of salt and black pepper, per your taste. You can also add more sriracha if you like it spicy!
In a medium bowl, combine the lettuce, carrots and cucumbers. Add about half of the dressing and toss to combine.
Lay a tortilla on a flat surface. Spread a big dollop of creamy honey mustard sauce on the tortilla. Add two slices of provolone cheese and 1 slice of chopped crispy bacon.
Add a small pile of the dressed salad, and then 2-3 chicken strips. The amount of chicken you use is up to you/ how much will fit in the tortilla.
Add 3-4 pickle chips or 1 pickle spears and a sprinkle of green onions. Drizzle on a little more honey mustard dressing.
Fold in the short sides first, then fold over the long edge, tucking it under the filling and rolling to create a tight burrito.
Heat a swish of olive oil in a large skillet over medium-high heat. Add the wrap seam side down and toast the wrap for 30-60 seconds per side until golden brown and crispy.
Repeat the process based on how many wraps you’re making.
Expert Tips:
- There is a LOT of filling in these wraps so 1) make sure you get a big enough tortilla!
- 2) fold the short ends in first and then fold over the long side really squeeeezing the wrap to make it more cohesive.
- Be sure to toast the wrap seam side down first.
- Feel free to bread raw chicken tenderloins with a panko mixture and fry or air-fry them instead of buying a premade kind.
Variation Ideas:
- Add any other vegetables you love! Other great additions would be spinach leaves, romaine lettuce, red bell pepper, avocado, red onion, fresh tomatoes, sprouts, arugula, etc.
- Instead of crispy chicken you could make this with my meal prep chicken, shredded chicken, or rotisserie chicken.
- Use a whole wheat tortilla for a boost of fiber.
- I love this as a wrap but you could ditch the tortilla and make a killer crispy chicken honey mustard salad!
FAQs
To make this gluten-free, you’ll need gluten-free chicken tenders (the Real Good Food ones are!) and use a gluten-free tortilla wrap.
I don’t use GF tortillas often but word on the street is that they don’t hold together as well, so beware of that. Alternatively, you could ditch the tortilla and make a salad!
Store the components separately in airtight containers: dressing, chicken, veggies, pickles, bacon. Then when you’re ready to eat, assemble the wrap and toast it.
Mmmmm so many options here. More of that green salad with honey mustard dressing, sliced veggies, potato chips, sweet potato fries, spinach side salad, a warm bowl of soup or fresh fruit.
Absolutely. Any style of chicken (grilled, shredded, roasted, chicken strips, etc) is going to be yummy!
HAPPY LUNCHING MY FRIENDS.
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Honey Mustard Chicken Wrap with Bacon
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes (depending on how long your chicken takes!)
- Total Time: 20 minutes
- Yield: 4 wraps 1x
- Category: Lunch
- Method: Wrap
- Cuisine: American
Description
Crispy chicken tenders, tangy honey mustard, fresh veggies and crispy bacon fold into a flavorful wrap that will be your new lunch obsession.
Ingredients
Wraps
- 4 large tortillas (burrito-size)
- 10–12 good quality frozen chicken tenders
- 8 thin slices provolone cheese
- 4 slices bacon, cooked, chopped
- 2–3 cups green leaf lettuce, thinly sliced
- 1/2 cup julienned carrots
- 1 small cucumber, cubed
- Dill pickle chips
- Green onions, chopped
Spicy honey mustard dressing
- 3 tablespoons Greek yogurt
- 3 tablespoons mayo
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon sriracha or hot sauce (optional)
Instructions
- Whisk together the honey mustard dressing ingredients until smooth. Taste and season with another pinch of salt and pepper, per your taste. You can also add more sriracha if you like it spicy!
- Cook the chicken tenders per the package instructions. I use the Real Good Foods lightly breaded chicken strips (not sponsored, it’s just what I used!) and air-fried them for 12 minutes, shaking the basket halfway through.
- In a medium bowl combine the lettuce, carrots and cucumbers. Add about half the dressing and toss to combine.
- Spread a big dollop of honey mustard dressing on a tortilla. Add two slices of provolone cheese and 1 slice chopped bacon. Next add a pile of the dressed salad, 2-3 chicken strips, 3-4 pickles and a sprinkle of green onions. Drizzle with a little more dressing. Fold in the short sides first, then fold over the long edge, tucking it under the filling and rolling to create a tight burrito.
- Toast (optional step, but highly recommended!) by heating a swish of olive oil in a nonstick pan over medium-high heat. Add the wrap seam side down and toast the wrap for 30-60 seconds per side until golden brown and crispy.
Lunch of dreams. Lucky you.🤤
Notes
Refer to above blog post for step-by-step photos, expert tips and answers to frequently asked questions.
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Nutrition
- Serving Size: 1 wrap
- Calories: 664
- Sugar: 16.2 g
- Sodium: 1560.6 mg
- Fat: 28.9 g
- Carbohydrates: 52.1 g
- Fiber: 0.8 g
- Protein: 48.4 g
- Cholesterol: 91.7 mg
Loved these wraps!! I don’t usually like honey mustard, but as usual Erica’s dressing was excellent! I used mozzarella instead of provolone and grilled the chicken, and the end result was still great!
This is a FIRE lunch option. I’ve made it twice now and it will continue on repeat in our house. I love the honey mustard sauce so much that the second time I made the recipe I made a bigger batch of it so I could use it as a dipping sauce for other things. 10/10 recommend.
Omgggg YASSS. Love this. So glad you like this wrap as much as I do! THanks for your review 🙂
Haven’t made these yet but I intend to. When you say Dill Pickle Chips in the recipe — are you referring to potato chips??
Hi Anne,
So sorry for the confusion. No, I’m referring to dill pickles, in the ‘chip’ form (like small rounds vs spears or slices) Refer to the pics to see what I mean 🙂
This is a FIRE lunch option. I’ve made it twice now, and it’s officially on repeat in our house. The honey mustard sauce is so addictive that the second time I made this, I whipped up extra just to use as a dip for other snacks. 10/10 recommend! It’s even better than McDonald’s snack wrap: https://mcdwrapoftheday.co.uk/mcdonalds-snack-wrap-prices/ haha I’m serious!
This was delightful!
I have celiac so I made it on a rice flour tortilla which fell apart, but just wrapped it all up in parchment to eat and it was fabulous!
My 2 year old also thoroughly enjoyed it.
Man- they really need to come up with better GF tortilla options! Thanks for trying Sarah and I’m glad you and the toddler loved it!
Delicious! I’m always on the lookout for new lunch ideas and this was so tasty!
Yay! Glad you liked it Mary, thank you for your review!
This was excellent and easy to make! I was needing a new lunch and looks like I found it- thanks!
Yay so happy to hear Laura! Thanks for your review, I really appreciate it!
This was so bomb!
This was the first recipe I have made of yours and it was delicious. My guys were heading out the door and needed a hand held meal. It hit the spot. I love the ease and versatility of the recipe and that you included some swap and/or add on suggestions. I fried ours. I did line the seams with additional cheese to help hold the burrito together – not sure if that is already listed as a tip. Thank you so much.
Amazing!! Love toasting mine up along to seam to ‘seal it up’! Great tip, thank you Ann!
Okaaaaay Erica!! I see you, girl! These flavors were insane! It’s always the sauces you add to your recipes for me! It may take a few extra minutes to make but it’s always what elevates your meals. This is a new favorite weeknight meal for my whole fam! Thank you!!
Yaaaasss Gabbi, sauce is BOSS! Lol so glad you loved this one!
Made these for lunch last week, so much more delicious than some of the boring/easy things I usually do! Simple and easy to prep some of the chopping ahead of time.