Honey Mustard Chicken Wrap (Printable Version)

Seasoned chicken tenders, fresh lettuce, and zesty honey-mustard dressing in warm tortillas. Perfect for lunch.

# 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

→ 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 - 1/2 small red onion, thinly sliced

# How-To Steps:

01 - Preheat a skillet over medium heat and drizzle olive oil into 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.
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.
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 in half and serve immediately.

# Expert Tips:

01 -
  • It tastes like something you'd pay twelve dollars for at a cafe, but costs a fraction and takes half an hour.
  • The honey mustard dressing is so good you'll start putting it on everything from salads to leftover roast chicken.
  • It's one of those rare recipes that works just as well packed for lunch the next day as it does fresh off the stove.
02 -
  • Don't skip letting the chicken rest after cooking; cutting into it immediately makes it dry and the juices pool on your cutting board instead of staying in the meat.
  • Warm the tortillas or they will crack when you try to roll them, and you'll end up with a wrap that falls apart in your hands.
  • If you're packing these for lunch, wrap them tightly in foil or parchment and don't slice them until you're ready to eat.
03 -
  • If your chicken tenders are uneven in thickness, pound them gently with a rolling pin so they cook at the same rate.
  • Make a double batch of the honey mustard dressing and keep it in a jar; it's the kind of thing that makes weekday lunches feel less repetitive.
  • For extra flavor, marinate the chicken in half the dressing for thirty minutes before cooking.
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