Honey Mustard Chicken Wrap

The kitchen was a mess, and I had twenty minutes before everyone arrived. I grabbed what I had: leftover chicken tenders from the night before, a bottle of honey, and some mustard I'd almost forgotten about in the fridge door. What started as panic turned into one of those accidental wins. That sweet-tangy sauce pooled into the lettuce, the tortilla held everything together like it had always been meant to, and no one believed me when I said I'd thrown it together in minutes.

I used to make these on Sunday nights when the week ahead felt too long and cooking felt like too much work. My sister would come over, and we'd assembly-line them: one person on chicken duty, the other slicing vegetables and rolling wraps. We'd eat them standing at the counter, talking through our plans, and somehow the week always felt a little more manageable after that. It became our ritual, and even now, the smell of honey mustard reminds me of her laugh and those quiet Sunday evenings.

Ingredients

• Chicken tenders: They cook fast and stay juicy, which is exactly what you need when you're racing the clock, and their size makes slicing optional.
• Olive oil: Just enough to keep the chicken from sticking and to add a subtle richness without weighing anything down.
• Salt, black pepper, and paprika: The paprika isn't required, but it adds a gentle warmth and a beautiful golden color to the chicken.
• Dijon mustard: This is where the tang lives, sharper and more interesting than yellow mustard, and it balances the honey perfectly.
• Honey: It smooths out the mustard's bite and adds just enough sweetness to make the dressing crave-worthy.
• Mayonnaise: It makes the dressing creamy and helps it cling to every bite instead of sliding off.
• Lemon juice: A small splash brightens everything and keeps the dressing from feeling too heavy.
• Flour tortillas: Go for the large ones so you have room to pack in the fillings without them tearing when you roll.
• Romaine or iceberg lettuce: The crunch is non-negotiable, and it adds freshness that cuts through the richness of the chicken and sauce.
• Tomato and red onion: Both optional, but they bring color, moisture, and a little sharpness that makes each bite more interesting.

Instructions

Warm the skillet:

Set your skillet over medium heat and let it warm for a minute or two before adding the olive oil. You'll know it's ready when the oil shimmers and moves easily across the pan.

Season and cook the chicken:

Sprinkle the chicken tenders with salt, pepper, and paprika if you're using it, then lay them in the hot skillet without crowding. Cook for 4 to 5 minutes on each side until they're golden and cooked through, then let them rest briefly before slicing.

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 smooth. Taste it and adjust the honey or mustard to your liking.

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 10 seconds. This makes them soft and easy to fold without cracking.

Build the wraps:

Lay a tortilla flat and spread a generous spoonful of dressing down the center, then layer on the lettuce, chicken, and any extras like tomato or onion. Drizzle a little more dressing over the top before folding.

Fold and roll:

Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking as you go to keep everything inside. Slice it in half on the diagonal and serve right away.

Save

One time I packed these for a road trip, and by the time we stopped for lunch, the dressing had soaked into the tortilla just enough to make it soft and flavorful without falling apart. My friend declared it the best car food she'd ever had, and I've been making extra for travel days ever since. There's something about a meal that holds up in a cooler and still tastes this good that makes it more than just a recipe.

Making It Your Own

This wrap is a blank canvas, and I've never made it the same way twice. Sometimes I add a handful of shredded cheddar or a few slices of avocado when I have them on hand. Crispy bacon crumbled over the chicken turns it into something more indulgent, and a handful of baby spinach instead of lettuce makes it feel a little more virtuous. I've even swapped in grilled chicken when I'm firing up the grill for something else, and the smoky flavor takes the whole thing in a new direction.

Storing and Reheating

If you have leftovers or want to meal prep, store the cooked chicken and dressing separately from the tortillas and vegetables in airtight containers in the fridge. They'll keep for up to three days, and you can assemble fresh wraps whenever you're ready to eat. I don't recommend reheating the assembled wraps because the lettuce wilts and the tortilla gets soggy, but the chicken reheats beautifully in a skillet or microwave. Cold wraps are surprisingly good too, especially on a hot day when you don't want to turn on the stove.

Serving Suggestions

These wraps are satisfying enough to stand alone, but I like pairing them with something crunchy on the side. A handful of kettle chips, a simple cucumber salad, or even carrot sticks with a little extra honey mustard for dipping all work well. If I'm feeding a crowd, I'll set out all the fillings and let everyone build their own, which turns dinner into something interactive and fun.

• Serve with sweet potato fries for a heartier meal.
• Add a side of coleslaw for extra crunch and tang.
• Pair with iced tea or lemonade to keep the vibe light and casual.

Save

This wrap has saved me on more busy weeknights than I can count, and it never feels like I'm settling for something quick. I hope it becomes one of those recipes you reach for when you need something good, fast, and infinitely adaptable.

Recipe FAQ

→ Can I prepare the chicken ahead of time?

Yes, you can cook and slice the chicken up to 2 days in advance. Store it in an airtight container in the refrigerator. Warm gently before assembling the wraps.

→ What's the best way to warm tortillas?

Warm tortillas in a dry skillet over medium heat for 15-20 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds. This makes them pliable and easier to fold without cracking.

→ How do I make the honey-mustard dressing less spicy?

Reduce the Dijon mustard to 2 tablespoons and increase mayonnaise to 2 tablespoons. You can also add a touch more honey to balance the flavors and reduce the sharpness of the mustard.

→ Can I use grilled chicken instead of pan-seared?

Absolutely. Grill chicken tenders over medium-high heat for 4-5 minutes per side until fully cooked. You can also bake at 375°F for 12-15 minutes until golden and cooked through.

→ What are good substitutes for mayonnaise?

Greek yogurt, sour cream, or ranch dressing work well as lighter alternatives. Use the same amount as mayonnaise, adjusting seasonings to taste if needed.

→ How should I store leftover wraps?

Wrap individually in plastic wrap and refrigerate for up to 24 hours. The tortilla may soften slightly, but the flavors remain delicious. Consume within a day for best texture.