Pin It My kitchen timer went off just as my neighbor knocked on the door, and I realized I'd been assembling wraps on autopilot while mentally rehearsing a work presentation. She stayed for lunch, and those honey mustard wraps became our unplanned solution to a chaotic Tuesday. The sweetness of the honey against the sharpness of the mustard cut through the hurried energy, and we ate standing at the counter, laughing about how the best meals never make it to a plate. It's funny how something this simple can anchor you back into the moment.
I started making these wraps during a stretch when I was tired of sad desk lunches and even sadder takeout bills. One night I had leftover chicken tenders in the fridge and a hunch that honey and mustard might do something magical together. I whisked the dressing in a cereal bowl, tasted it off the spoon, and knew immediately I'd stumbled onto something worth repeating. Now it's my go to whenever I need food that feels like a treat but doesn't require a recipe reread or a grocery run.
Ingredients
- Chicken tenders: They cook faster than breasts and stay juicy with minimal attention, which is exactly what you want when you're multitasking.
- Olive oil: A tablespoon is all you need to get a golden sear without the pan smoking or the chicken sticking.
- Salt, black pepper, and paprika: Simple seasoning that lets the chicken taste like chicken, with a hint of warmth from the paprika if you're in the mood.
- Dijon mustard: The backbone of the dressing, it brings sharpness and complexity that yellow mustard just can't match.
- Honey: Balances the tang and adds a silky sweetness that clings to every bite.
- Mayonnaise: Creates a creamy base that holds the dressing together and mellows the mustard's bite.
- Lemon juice: A teaspoon brightens the whole thing and keeps the dressing from feeling too heavy.
- Flour tortillas: Soft, pliable, and sturdy enough to hold a generous pile of fillings without tearing mid bite.
- Romaine or iceberg lettuce: Adds crunch and freshness, and it doesn't wilt the second it touches warm chicken.
- Tomato and red onion: Optional but worth it for color, texture, and a little sharpness that plays nicely with the sweet dressing.
Instructions
- Get the skillet ready:
- Preheat your skillet over medium heat and drizzle in the olive oil, letting it warm until it shimmers but doesn't smoke. This ensures the chicken will sear instead of steam.
- Season and cook the chicken:
- Sprinkle the chicken tenders with salt, pepper, and paprika, then lay them in the hot pan without crowding. Cook for 4 to 5 minutes per side until they're golden and cooked through, then let them rest for a couple of minutes before slicing.
- Make the honey mustard dressing:
- Whisk together the Dijon, honey, mayonnaise, lemon juice, and a pinch of salt and pepper in a small bowl until smooth. Taste it and adjust the honey or lemon if your preference leans sweeter or tangier.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for a few seconds or wrap them in a damp towel and microwave for 15 seconds. This step makes them soft and easy to roll without cracking.
- Assemble the wraps:
- Lay a tortilla flat, spread a generous spoonful of dressing down the center, then layer on lettuce, sliced chicken, tomato, and red onion if using. Drizzle a little more dressing over the top for good measure.
- Roll and serve:
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to seal everything inside. Slice in half on the diagonal and serve right away while the chicken is still warm.
Pin It I packed these wraps for a long drive once, and by the time we stopped for lunch they'd somehow gotten even better as the flavors melded together in the cooler. My partner took one bite and declared it the best road trip food we'd ever brought, which is high praise considering our usual lineup of gas station snacks and regret. Now I make them the night before any early morning departure, and they've become part of the ritual of leaving town.
Swaps and Variations
If you're cooking for someone who doesn't eat mayo, swap it out for Greek yogurt and you'll get the same creamy texture with a slight tang that actually makes the dressing even brighter. Grilled chicken works beautifully here if you're firing up the grill for something else, and the char adds a smoky note that pairs well with the sweetness of the honey. I've also used whole wheat tortillas when I'm trying to sneak in a little extra fiber, and they hold up just as well as the regular ones without feeling virtuous or boring.
Make Ahead and Storage
The dressing keeps in the fridge for up to a week in a sealed jar, and I often make a double batch so I have it on hand for salads and dipping vegetables. Cooked chicken tenders can be sliced and stored in an airtight container for three to four days, which means you can meal prep the components on Sunday and roll wraps to order all week. Just keep the lettuce and tomatoes separate until you're ready to eat, or the tortillas will turn soggy and sad.
Serving Suggestions
These wraps are hearty enough to stand alone, but if you want to round out the meal, serve them with a handful of kettle cooked chips or a simple side salad dressed with lemon and olive oil. I've also cut them into pinwheels for parties, and they disappear faster than anything else on the table.
- Add a handful of shredded cheddar or a few strips of crispy bacon if you're feeling indulgent.
- Sliced avocado brings creaminess and richness that makes the wraps feel a little more luxurious.
- If you like heat, a few dashes of hot sauce in the dressing or a sprinkle of red pepper flakes over the chicken will wake everything up.
Pin It There's something deeply satisfying about a meal that requires no fuss but still feels put together, and these wraps hit that sweet spot every time. I hope they become your new default for busy weeknights and impromptu lunches, the way they have for me.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can cook the chicken tenders 1-2 days in advance and store them in the refrigerator. Reheat gently before assembling the wraps, or serve them cold for a lighter variation.
- → What's the best way to warm tortillas?
Heat tortillas in a dry skillet over medium heat for 15-20 seconds per side, or wrap them in a damp towel and microwave for 30 seconds. This makes them pliable and prevents cracking when rolling.
- → Can I make the honey-mustard dressing ahead?
Absolutely. The dressing keeps well in an airtight container in the refrigerator for up to 5 days. Whisk it again before using if it separates.
- → What are good substitutes for chicken tenders?
Grilled or baked chicken breasts work great, as do rotisserie chicken, turkey breast, or even seasoned tofu for a vegetarian option. Adjust cooking time based on the protein you choose.
- → How do I prevent the wrap from falling apart?
Don't overfill the tortilla, and ensure the dressing is spread evenly. Fold the sides inward first, then roll tightly from the bottom. Let it sit seam-side down for a minute to seal.
- → Are these wraps freezer-friendly?
Yes, you can freeze assembled wraps in plastic wrap for up to 2 weeks. Thaw in the refrigerator overnight or at room temperature for 1-2 hours before eating. The texture of lettuce will soften slightly.