Honey Mustard Chicken Wrap
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.
I’m on a healthy wrap kick. 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:
Tortillas: I keep it pretty simple here. I buy burrito-size flour tortillas or the spinach herb wraps. You want the tortilla to be big enough to fit all the good fillings!
Crispy chicken tenders: 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.
Provolone cheese: you can use any mild cheese- swiss cheese, cheddar cheese, mozzarella or even cream cheese would work. I like to get freshly sliced provolone from the deli at my local grocery store.
Bacon: bake your bacon on sheet pan and keep cooked slices in the fridge for an easy boost of delicious flavor. There’s something about a handful of crisp, salty bacon that makes a wrap infinitely better.
Salad stuff: choose your journey here- I love curly green leaf lettuce, julienned carrots and cucumber. But you could add whatever veggies you love.
Honey mustard dressing: omg this iconic honey mustard dip 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.
Pickles: I love using dill pickle chips but you could use pickle spears or sweet pickles.
Green onions: I don’t think I can make anything without fresh herbs and green onions are the perfect finish here!
How to make this easy honey mustard chicken wrap:
Whisk up the dressing. Combine mayonnaise, Greek yogurt, ACV, 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 the dressing and toss to combine.
Cook the chicken tenders per the package instructions. I air fried my chicken strips for 12 minutes, shaking the basket halfway through.
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 chopped crispy bacon. Next add a pile of the dressed salad, 2-3 chicken strips, 3-4 pickles and a sprinkle of green onions. The amount of chicken you use is up to you/ how much will fit.
Drizzle the filling 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.
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 and variation ideas:
- There is a LOT of filling in these wraps so 1) make sure you get a big enough tortilla! And 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.
- 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 shredded chicken breast 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 streets 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: 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!
If you love this chicken wrap recipe you’ll love these other chicken recipes!
HAPPY LUNCHING MY FRIENDS.
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Honey Mustard Chicken Wrap
- 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
Dressing: whisk together the dressing 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!
Chicken: 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.
Salad: in a medium bowl combine the lettuce, carrots and cucumbers. Add about half the dressing and toss to combine.
Assembly: 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!): heat 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.
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!