Honey Mustard Chicken Wrap (Print View)

Tender chicken with tangy honey-mustard dressing, crisp lettuce, and fresh vegetables in soft tortillas.

# Components:

→ 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

# Directions:

01 - Preheat a skillet over medium heat and drizzle olive oil in the pan.
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.
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 Advice:

01 -
  • Everything cooks in one skillet and comes together in under half an hour, even on your most chaotic evenings.
  • The honey mustard dressing is tangy, a little sweet, and somehow makes boring lettuce taste like it matters.
  • You can wrap these up, slice them in half, and they hold together beautifully without falling apart in your lap.
  • Chicken tenders cook fast and stay juicy, which means no dry, sad protein ruining your dinner.
02 -
  • Let the chicken rest for a couple of minutes after cooking or all the juices will run out when you slice it, leaving you with dry chicken.
  • Warm the tortillas or they'll crack and tear when you try to roll them, which is frustrating and messy.
  • Don't overfill the wraps or they won't close properly and everything will fall out when you take the first bite.
03 -
  • Toast the tortillas lightly in a dry skillet for a few seconds on each side to add a subtle nutty flavor and make them easier to roll.
  • Double the honey mustard dressing and keep it in a jar in the fridge, it's incredible on sandwiches, salads, and even roasted vegetables.
  • Slice the wraps on a sharp diagonal so they look prettier and are easier to pick up and eat.
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