Save to Pinterest I was standing at the kitchen counter on a Tuesday afternoon, staring at leftover chicken tenders and a wilting head of lettuce, when this wrap was born. My daughter had just come home starving from soccer practice, and I needed something fast but filling. I whisked together mustard and honey without measuring, piled everything into a tortilla, and watched her devour it in minutes. Sometimes the best recipes aren't planned, they're improvised out of hunger and whatever's in the fridge.
The first time I made these for a group, it was a last minute lunch for my book club. I set out all the ingredients buffet style and let everyone build their own wraps. Watching people argue playfully over whether tomatoes belonged inside or whether bacon was essential taught me that this recipe isn't just food, it's a conversation starter. One friend added pickles, another piled on extra onions, and somehow every single wrap disappeared before we even opened the book we were supposed to discuss.
Ingredients
- Chicken tenders: These cook faster than chicken breasts and stay juicy without much fuss, which is why I always keep a pack in the freezer for emergency dinners.
- Olive oil: Just enough to keep the chicken from sticking and to help the paprika bloom into something fragrant and golden in the pan.
- Salt, black pepper, and paprika: The holy trinity of simple seasoning that makes the chicken taste intentional, not bland, and the paprika adds a gentle smokiness if you use it.
- Dijon mustard: This is the backbone of the dressing, sharp and tangy, and it balances the sweetness of the honey better than yellow mustard ever could.
- Honey: It softens the bite of the mustard and adds a sticky sweetness that clings to every bite of chicken and lettuce.
- Mayonnaise: This makes the dressing creamy and thick enough to coat everything without sliding off, though Greek yogurt works if you want to lighten things up.
- Lemon juice: A teaspoon is all it takes to brighten the dressing and keep it from tasting too heavy or one note.
- Flour tortillas: Go for the large ones so you have plenty of room to load up the fillings without worrying about everything spilling out the sides.
- Romaine or iceberg lettuce: Shredded thin, it adds crunch and freshness, and it holds up better in a wrap than delicate greens like spinach or arugula.
- Tomato and red onion: Both are optional, but the tomato adds juiciness and the onion brings a sharp bite that cuts through the richness of the dressing.
Instructions
- Get the skillet ready:
- Preheat your skillet over medium heat and drizzle in the olive oil, letting it shimmer before you add the chicken. This step matters because cold oil leads to sticking, and nobody wants to scrape chicken off the pan.
- Season and cook the chicken:
- Sprinkle the chicken tenders with salt, pepper, and paprika, then lay them gently in the hot skillet. Cook for 4 to 5 minutes per side until they're golden and firm to the touch, then let them rest for a couple of minutes before slicing so the juices don't run everywhere.
- Make the honey mustard dressing:
- In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt and pepper until it's smooth and glossy. Taste it and adjust if you want it sweeter, tangier, or saltier.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for just a few seconds on each side, or wrap them in a damp paper towel and microwave for 15 seconds. This makes them soft and pliable so they roll without tearing.
- Assemble the wraps:
- Lay a tortilla flat and spread a generous spoonful of honey mustard down the center, then pile on the lettuce, sliced chicken, tomato, and onion if you're using them. Drizzle a little more dressing on top because you can never have too much.
- Roll it up:
- Fold the left and right sides of the tortilla inward to seal the ends, then roll tightly from the bottom up, tucking as you go to keep everything snug inside. Slice it in half on the diagonal and serve right away while it's fresh.
Save to Pinterest There's something about eating a wrap that makes lunch feel less like a chore and more like a small celebration. I remember sitting on the porch with my sister one summer afternoon, both of us holding these wraps in one hand and iced tea in the other, laughing about something silly and forgetting about everything else. That's what good food does, it turns an ordinary moment into a memory you didn't know you were making.
How to Store and Reheat
If you have leftover wraps, wrap each one tightly in foil or plastic wrap and store them in the fridge for up to 24 hours. The lettuce will soften a bit, but the flavors will meld together in a way that's still delicious. To reheat, unwrap and warm gently in a dry skillet over low heat, or eat them cold straight from the fridge, which is honestly just as good on a hot day.
Ways to Mix It Up
This recipe is a blank canvas, and I've tried almost every variation you can imagine. Swap the chicken for grilled shrimp or crispy tofu if you want a change, or add sliced avocado and crumbled bacon for something richer. I've also used whole wheat tortillas, spinach wraps, and even large lettuce leaves for a low carb version. Once, I stirred a little sriracha into the honey mustard dressing, and it became my new favorite way to eat these wraps.
Serving Suggestions
These wraps are hearty enough to stand alone, but they pair beautifully with sweet potato fries, a handful of kettle chips, or a simple side salad dressed with lemon and olive oil. I've also served them at casual gatherings alongside a big bowl of fruit salad and a pitcher of lemonade, and they always disappear first.
- Cut them into pinwheels for a party appetizer that looks fancy but takes no extra effort.
- Serve with pickles, olives, or veggie sticks on the side for extra crunch and color.
- Pair with a cold beer, iced tea, or sparkling water with a wedge of lime.
Save to Pinterest This wrap has saved me on more rushed evenings than I can count, and it never gets old. I hope it becomes one of those recipes you turn to when you need something fast, satisfying, and just a little bit special.
Recipe Help Center
- → Can I prepare these wraps ahead of time?
While the components can be prepared in advance, assemble the wraps just before serving to keep the tortillas soft and prevent sogginess. Store the cooked chicken and dressing separately in the refrigerator for up to 3 days.
- → What are good substitutions for chicken tenders?
You can use grilled chicken breasts, rotisserie chicken, or even turkey tenders as delicious alternatives. Adjust cooking time based on thickness. Baking at 375°F for 20-25 minutes is another cooking method.
- → How do I prevent the wrap from falling apart?
Warm the tortillas before assembly to make them pliable and less likely to tear. Don't overfill—use a reasonable amount of each ingredient. Fold the sides inward first, then roll tightly from the bottom for best results.
- → Can I make this without mayonnaise?
Absolutely. Greek yogurt, sour cream, or even a bit of olive oil can replace mayonnaise in the dressing. This also makes it suitable for vegan diets when using vegan mayo alternatives.
- → What vegetables work best in these wraps?
Romaine or iceberg lettuce provides crunch, while tomato and red onion add flavor. Cucumber, bell peppers, avocado, and shredded carrots are excellent additions that complement the honey-mustard profile.
- → How should I store leftovers?
Store assembled wraps wrapped tightly in foil or plastic wrap in the refrigerator for up to 1 day. For longer storage, keep ingredients separate and assemble fresh. The dressing keeps refrigerated for up to 5 days.