Honey Mustard Chicken Wrap (Print Version)

Tender chicken with tangy honey-mustard dressing, crisp lettuce, and fresh vegetables wrapped in a soft flour tortilla.

# 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 Make It:

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 to 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 until well combined.
04 - Warm the tortillas for a few seconds in a dry skillet or microwave to make them pliable and easier to fold.
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 if using. Drizzle more 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 -
  • Everything comes together in 30 minutes, which means you can go from hungry to satisfied without losing half your afternoon.
  • The honey mustard dressing is ridiculously versatile and tastes better than anything you'd buy in a bottle.
  • You can prep the chicken and dressing ahead, then assemble wraps on demand all week long.
  • It's filling enough to quiet real hunger but light enough that you won't feel sluggish an hour later.
02 -
  • Don't skip the resting step after cooking the chicken or all the juices will run out when you slice it, leaving the meat dry and the cutting board messy.
  • Warm tortillas are non negotiable because cold ones crack the second you try to fold them, and nobody wants a wrap that falls apart halfway through lunch.
  • Taste the dressing before you assemble because mustard brands vary wildly in sharpness, and you might need an extra drizzle of honey to balance it out.
03 -
  • Use a meat thermometer to check that the chicken hits 165 degrees internally, especially if the tenders are thick, because guessing leads to either undercooked or rubbery chicken.
  • Roll the wraps as tightly as you can without tearing the tortilla, and they'll hold together better and be easier to eat without everything sliding out the back end.
  • If you're packing these for lunch, wrap them in foil or parchment paper instead of plastic wrap so they don't get steamy and lose their texture.
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