Honey Mustard Chicken Wrap (Printable)

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

# What you'll 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 and 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

# How-To Steps:

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 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.
04 - Heat the tortillas briefly in a dry skillet or microwave for a few seconds 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. Drizzle additional dressing over the fillings.
06 - Fold the sides of the tortilla inward, then roll up tightly from the bottom to form a wrap. Slice in half and serve immediately.

# Expert Tips:

01 -
  • It takes thirty minutes start to finish, which means you can make it on a weeknight without feeling like you've spent the evening in the kitchen.
  • The honey mustard dressing is tangy and a little sweet, and it pulls everything together without being heavy or complicated.
  • You can prep the chicken and dressing ahead, then assemble the wraps in under five minutes when hunger strikes.
  • It works just as well for lunch boxes, road trips, or sitting on the couch with a movie as it does for an actual dinner.
02 -
  • Letting the chicken rest for a couple of minutes after cooking keeps the juices inside instead of running all over your cutting board.
  • Warming the tortillas makes all the difference, cold tortillas crack and tear when you try to roll them, and nobody wants that.
  • Don't overfill the wraps or they'll be impossible to close, a thin layer of each ingredient is more than enough.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees internally, especially if your tenders are thicker than usual.
  • If your dressing is too thick, thin it with a teaspoon of water or extra lemon juice until it drizzles easily.
  • Toast the tortillas lightly for a few extra seconds if you like a little bit of char and texture on the outside.
Go back