Honey Mustard Chicken Wrap (Printable Version)

Tender chicken tenders, crisp lettuce, and tangy honey-mustard dressing wrapped in a soft tortilla for a quick meal.

# What You Need:

→ 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, optional

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

# Step-by-Step Guide:

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. Slice if desired.
03 - In a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt and pepper until combined.
04 - Warm the tortillas for a few seconds in a dry skillet or microwave to make them pliable.
05 - Lay each tortilla flat. Spread a generous spoonful of honey-mustard dressing down the center. Top with lettuce, chicken, tomato, and red onion if using.
06 - Drizzle more honey-mustard dressing over the fillings.
07 - Fold the sides of the tortilla inward, then roll up tightly from the bottom to form a wrap.
08 - Slice wrap in half and serve immediately.

# Expert Advice:

01 -
  • It pulls together in under half an hour, which means you can make it on a Tuesday and still feel like you cooked something real.
  • The honey mustard dressing has just enough tang to wake up your taste buds without overpowering the chicken.
  • You can wrap it up tight and take it anywhere, no fork or plate needed.
  • It tastes way better than anything you'd grab from a drive through, and you know exactly what went into it.
02 -
  • Don't skip letting the chicken rest after cooking, or all the juice will run out when you slice it and your wraps will be dry.
  • Warm the tortillas or they'll crack when you try to roll them, and you'll end up with a messy open faced situation instead of a neat wrap.
  • Taste the dressing before you assemble everything so you can tweak it to your liking, because once it's in the wrap it's too late to fix.
03 -
  • Use a meat thermometer to check the chicken reaches 165°F (74°C) so you never have to guess if it's done.
  • If the dressing feels too thick, thin it out with a teaspoon of water or extra lemon juice until it drizzles easily.
  • Press down gently on the wrap after rolling it to help everything stick together, then slice with a sharp knife in one clean motion so it doesn't fall apart.
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