Honey Mustard Chicken Wrap

There was a Tuesday afternoon when I had twelve minutes before I needed to leave for pickup, and nothing but chicken tenders thawing on the counter. I tossed them in a hot skillet with whatever spices were within arm's reach, whisked together mustard and honey because that's what was open in the fridge, and rolled the whole thing into tortillas while standing at the counter. My kids devoured them in the car, and I realized I'd accidentally made something worth repeating. Sometimes the best recipes come from having no time and no plan.

I made these for my sister once when she came over straight from work, starving and impatient. She stood in the kitchen watching me slice the chicken and spread the dressing, then grabbed her wrap before I'd even finished rolling the others. Halfway through eating it she looked up and said, this is exactly what I needed. That's the thing about wraps like this: they feel substantial but not heavy, and they satisfy that specific craving for something fresh and savory at the same time. Now she texts me every few weeks asking if I remember how I made those chicken wraps, and I have to remind her it's just mustard, honey, and common sense.

Ingredients

• Chicken tenders: They cook faster than breasts and stay juicy without much fuss, and you can slice them or leave them whole depending on how you like your wrap to look.
• Olive oil: Just enough to keep the chicken from sticking and to help the seasoning cling while it cooks.
• Salt, black pepper, and paprika: Simple seasoning that doesn't compete with the dressing, and the paprika adds a hint of warmth without making it spicy.
• Dijon mustard: It has more depth than yellow mustard and a sharpness that balances the honey beautifully.
• Honey: Sweetness that mellows the mustard and makes the dressing cling to everything in the wrap.
• Mayonnaise: Adds creaminess and body to the dressing, though Greek yogurt works if you want something lighter.
• Lemon juice: A little acidity brightens the whole dressing and keeps it from tasting too rich.
• Flour tortillas: Soft and pliable, they hold everything together without tearing when you roll them up.
• Romaine or iceberg lettuce: Crisp and refreshing, it adds crunch and keeps the wrap from feeling too dense.
• Tomato and red onion: Optional but worth it for extra layers of flavor and a bit of juiciness.

Instructions

Preheat and oil the skillet:

Set your skillet over medium heat and drizzle in the olive oil, letting it warm until it shimmers slightly. This ensures the chicken will sear nicely instead of steaming.

Season and cook the chicken:

Sprinkle the chicken tenders with salt, pepper, and paprika, then lay them in the hot skillet without crowding. Cook for four to five minutes per side until golden and cooked through, then let them rest for a couple of minutes before slicing if you like smaller pieces.

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 lemon if you want it sweeter or tangier.

Warm the tortillas:

Heat each tortilla in a dry skillet for a few seconds on each side, or wrap them in a damp towel and microwave for fifteen seconds. This makes them soft and easy to roll without cracking.

Assemble the wraps:

Lay a tortilla flat and spread a generous spoonful of dressing down the center, then layer on the lettuce, chicken, tomato, and onion if using. Drizzle a little more dressing over the top before folding the sides in and rolling tightly from the bottom.

Slice and serve:

Cut each wrap in half on a diagonal and serve right away while the chicken is still warm and the lettuce is crisp.

Save

I started keeping a jar of this honey mustard dressing in the fridge after I realized how many things it works on: salads, roasted vegetables, leftover pork chops, even as a dip for pretzels. One night my husband grabbed it and spread it on a turkey sandwich, and I caught him sneaking spoonfuls straight from the jar the next morning. It's become one of those quiet staples that makes weeknight cooking feel less like a chore and more like I actually know what I'm doing. Sometimes a good sauce is all you need to make everything else fall into place.

Customizing Your Wraps

You can swap the chicken for grilled shrimp, leftover steak, or even roasted chickpeas if you want to skip the meat entirely. I've added bacon when I had some in the fridge, tossed in shredded cheese, and once I threw in some thinly sliced cucumber because it was sitting on the counter looking sad. The dressing is forgiving and the tortilla will hold just about anything, so treat this recipe like a template rather than a rulebook. If it sounds good to you, it'll probably taste good too.

Make Ahead and Storage

The chicken and dressing both keep well in the fridge for up to three days, which makes it easy to prep ahead and assemble wraps on demand. I wouldn't recommend rolling the wraps more than a few hours in advance because the tortilla can get soggy, but you can pack the components separately and build them right before eating. If you're packing these for lunch, wrap them tightly in foil or parchment and keep any extra dressing in a small container on the side. They travel surprisingly well as long as you don't let them sit too long.

Serving Suggestions

These wraps are filling enough to stand on their own, but sometimes I'll serve them with a handful of kettle chips, a simple cucumber salad, or some fruit on the side. They're also great cut into smaller pieces and served as appetizers if you're feeding a crowd, just secure them with toothpicks so they don't unravel. On really hot days I'll skip warming the chicken and serve everything cold, which works better than you'd think.

• Pair with sweet potato fries or a light coleslaw for a more complete meal.
• Serve with iced tea, lemonade, or a crisp white wine if you're feeling fancy.
• Leftovers can be eaten cold straight from the fridge, no reheating necessary.

Save

This recipe has saved me more times than I can count, on nights when I was too tired to think and days when I needed something that felt like real food but didn't require real effort. I hope it does the same for you.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, you can cook the chicken tenders up to 2 days in advance and refrigerate them. Reheat gently before assembling your wraps, or use them cold for a chilled wrap variation.

→ What's the best way to keep tortillas pliable?

Warm tortillas in a dry skillet over medium heat for a few seconds per side, or wrap them in a damp kitchen towel and microwave for 20-30 seconds. This makes them flexible and prevents cracking.

→ Can I substitute the chicken?

Absolutely. Grilled chicken breast, baked chicken, or even turkey work well. You can also use rotisserie chicken for convenience. For vegetarian options, try grilled portobello mushrooms or tofu.

→ How do I prevent the wrap from falling apart?

Don't overstuff your wrap, and ensure the tortilla is warm and pliable. Spread dressing on the tortilla first, then layer ingredients, and roll tightly from bottom to top while folding in the sides firmly.

→ What are good flavor variations?

Try adding sliced avocado, shredded cheese, crispy bacon, or fresh herbs like cilantro. You can also mix sriracha into the dressing for heat, or swap the honey-mustard for chipotle mayo for a smoky twist.

→ Is this suitable for meal prep?

Yes, assemble wraps up to 4 hours ahead and wrap individually in foil or plastic wrap. Keep the dressing separate until serving to prevent the tortilla from becoming soggy.