Description
Quick, delicious Honey Mustard Chicken Wraps packed with crispy chicken, fresh veggies, and a tangy dressing.
Ingredients
- 4 large burrito-sized tortillas
- 10-12 quality frozen chicken tenders
- 8 slices of provolone cheese, thinly sliced
- 4 slices of bacon, cooked and chopped
- 2-3 cups green leaf lettuce, thinly sliced
- ½ cup julienned carrots
- 1 small cucumber, cubed
- Dill pickle chips, to taste
- Chopped green onions
- 3 tablespoons Greek yogurt
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon sriracha or hot sauce (optional)
Instructions
- Prepare the Dressing: In a bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, pepper, and sriracha (if using) until smooth.
- Cook the Chicken: Bake or air-fry the frozen chicken tenders according to package instructions.
- Toss the Salad: In a medium bowl, combine the lettuce, carrots, and cucumbers. Drizzle with half of the honey mustard dressing and toss to coat evenly.
- Assemble the Wraps: Spread a generous dollop of the dressing on a tortilla. Layer with two slices of provolone cheese, a slice of chopped bacon, the tossed salad, 2-3 chicken strips, pickles, and a sprinkle of green onions.
- Wrap It Up: Fold in the short ends of the tortilla, then roll the long side over the filling, tucking it in firmly.
- Toast the Wrap: In a nonstick pan, heat a splash of olive oil over medium-high heat and toast the wrap seam-side down for 30-60 seconds on each side until golden brown and crispy.
Notes
For a vegetarian option, use chickpea patties instead of chicken tenders.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American