Honey Mustard Chicken Wrap (Printable)

Juicy chicken tenders and crisp lettuce coated in tangy honey-mustard dressing, wrapped in soft tortillas for a satisfying meal.

# What You Need:

→ Chicken

01 - 1 pound 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

# Step-by-Step:

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, then slice if desired.
03 - In a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt and pepper until well combined.
04 - Warm the tortillas for a few seconds in a dry skillet or microwave to make them pliable.
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 wrap.
08 - Slice wraps in half and serve immediately.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes like you planned it all along.
  • The honey mustard dressing is so good you'll start putting it on everything from salads to sandwiches.
  • You can make it your own with whatever's already sitting in your crisper drawer.
  • It's filling enough to fuel an afternoon but won't leave you in a food coma.
02 -
  • Don't skip letting the chicken rest after cooking or the juices will run out the moment you slice it, leaving the meat dry.
  • Warm your tortillas or they'll crack and split when you try to roll them, which I learned the hard way more than once.
  • If you're making these ahead, keep the dressing separate until just before eating so the wrap doesn't get soggy.
03 -
  • Make a double batch of the honey mustard dressing and keep it in a jar in the fridge for salads, grain bowls, or dipping vegetables.
  • If your tortillas keep tearing, try layering the lettuce first to create a buffer between the wet ingredients and the wrap.
  • For a crispier texture, toast the assembled wrap in a dry skillet for a minute on each side before slicing.
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