Honey Mustard Chicken Wrap (Printable Version)

Juicy chicken tenders, crisp lettuce, and tangy honey-mustard dressing wrapped in a soft tortilla for a satisfying lunch.

# What You'll Need:

→ Chicken

01 - 1 lb chicken tenders
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
05 - ½ 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 & Fillings

11 - 4 large flour tortillas
12 - 2 cups shredded romaine or iceberg lettuce
13 - 1 medium tomato, sliced
14 - ½ small red onion, thinly sliced

# How to Prepare:

01 - Preheat a skillet over medium heat and drizzle with olive oil.
02 - Season chicken tenders with salt, pepper, and paprika. Cook in the skillet for 4-5 minutes per side until golden brown and cooked through. Remove from heat and rest for 2 minutes. Slice if desired.
03 - Whisk together Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt and pepper in a small bowl until smooth.
04 - Heat tortillas for a few seconds in a dry skillet or microwave to increase pliability.
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 Suggestions:

01 -
  • It comes together in half an hour, which means you can make it on even the busiest weeknights without breaking a sweat.
  • The honey mustard dressing is so good you'll want to put it on everything, from salads to sandwiches to roasted vegetables.
  • You can wrap it up and take it anywhere, whether that's a picnic, a lunchbox, or just eating it over the sink because you're too hungry to sit down.
  • It's endlessly customizable, so picky eaters and adventurous eaters alike can make it their own.
02 -
  • Don't skip letting the chicken rest after cooking, because cutting into it immediately will release all the juices and leave you with dry meat and a soggy tortilla.
  • Warm your tortillas before assembling, or they'll crack and split when you try to roll them, which I learned the hard way on a rushed Monday night.
  • If you're making these ahead, wrap them tightly in foil or parchment and refrigerate, but don't add the tomato until just before eating or it'll make everything watery.
03 -
  • Make a double batch of the honey mustard dressing and keep it in a jar in the fridge, it lasts for a week and tastes amazing on sandwiches, salads, and even roasted chicken.
  • If you're packing these for lunch, wrap them in parchment paper and twist the ends like a candy wrapper, it holds everything together and looks cute too.
  • Use a sharp knife to slice the wraps cleanly in half, a dull one will squish everything out the sides and ruin your beautiful roll.
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