Description
This Honey Mustard Chicken Wrap recipe combines crispy chicken tenders with a tangy and spicy honey mustard dressing, fresh vegetables, provolone cheese, and crispy bacon all wrapped in a warm tortilla. Perfect for a flavorful, easy-to-make lunch or dinner.
Ingredients
Scale
Wraps
- 4 large tortillas (burrito-size)
- 10–12 good quality frozen chicken tenders
- 8 thin slices provolone cheese
- 4 slices bacon, cooked, chopped
- 2–3 cups green leaf lettuce, thinly sliced
- 1/2 cup julienned carrots
- 1 small cucumber, cubed
- Dill pickle chips (about 12-16 chips)
- Green onions, chopped (1/4 cup)
Spicy Honey Mustard Dressing
- 3 tablespoons Greek yogurt
- 3 tablespoons mayo
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon sriracha or hot sauce (optional)
Instructions
- Prepare dressing: Whisk together Greek yogurt, mayo, Dijon mustard, honey, apple cider vinegar, salt, pepper, and optional sriracha until smooth. Taste and adjust seasoning with additional salt, pepper, or sriracha as desired.
- Cook chicken: Cook frozen chicken tenders according to package instructions. For a crispy texture, air-fry the chicken tenders for 12 minutes, shaking the basket halfway through cooking.
- Make salad: In a medium bowl, combine sliced green leaf lettuce, julienned carrots, and cubed cucumber. Toss with about half of the prepared honey mustard dressing until well coated.
- Assemble wraps: Spread a generous dollop of honey mustard dressing over each tortilla. Layer on two slices of provolone cheese, one slice of chopped bacon, a pile of the dressed salad, 2-3 chicken tenders, several dill pickle chips, and a sprinkle of chopped green onions. Drizzle a little more dressing on top.
- Wrap and fold: Fold in the short sides of the tortilla first, then roll over the long edge tightly to form a burrito-style wrap, tucking the filling in securely.
- Toast wraps (optional): Heat a small amount of olive oil in a nonstick pan over medium-high heat. Place the wrap seam-side down in the pan and toast for 30 to 60 seconds per side until golden brown and crispy.
- Serve: Slice in half if desired and enjoy your flavorful honey mustard chicken wrap immediately.
Notes
- You can use grilled or pan-fried chicken tenders instead of air-fried if preferred.
- Substitute Greek yogurt with sour cream for a different tangy flavor.
- Add extra veggies like sliced tomatoes or avocado for added freshness.
- Adjust the amount of sriracha in the dressing to control the spiciness level.
- Wraps can be prepared ahead and toasted just before serving for convenience.
