Honey Mustard Chicken Wrap

honey mustard chicken wraps sliced in half with the middle exposed next to honey mustard sauce and a green and white patterned napkin.

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5 from 1 vote

This chicken wrap is a delicious and easy-to-make lunch or dinner.

Course 30-minute meal, dinner, lunch, Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 697kcal

Author Marlynn Schotland

Equipment

1 Large Skillet

Ingredients

1 pound chicken tenders
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 cup all-purpose flour
1 large egg, lightly beaten
1 cup panko breadcrumbs
2 Tablespoons olive oil plus more as needed to cook the chicken
4 flour tortillas
½ cup honey mustard sauce
1 cup packed spinach leaves
8 slices bacon, crumbled or sliced into small pieces
2 Roma tomatoes, seeded and diced
1 medium avocado, diced
½ cup shredded cheese (optional)

Instructions

Season both sides of chicken tenders evenly with salt, pepper, and garlic powder.
Prepare 3 shallow bowls. In one bowl, place the four. In the second bowl, place the lightly beaten egg. In the third bowl, place the panko breadcrumbs.
Lightly dredge a chicken tender in the flour. Then dip into the egg. Then coat with the panko crumbs. Set aside, and repeat until all chicken are coated.
Heat olive oil in a large skillet over medium-high heat. Once the pan is hot, cook each breaded chicken tender until a thermometer reads 165°F. This takes about 4-6 minutes on each side, depending on the size and thickness of each tender. You may need to work in batches. Once chicken is cooked, transfer to a clean plate and allow to rest while you prepare the other ingredients.
Place one tortilla wrap onto a plate. Spread 1-2 Tablespoons of honey mustard sauce on the top side of the tortilla.
Then place a few spinach leaves on top, in the center of the tortilla, leaving about and inch and a half to two inches of space around the side.
Slice chicken tenders into small equal pieces. Sprinkle on top of the spinach.
Top with bacon, tomatoes, and avocados.
Optional: top with shredded cheese.
Carefully fold the top and bottom of the tortilla up, fold in one side and proceed to roll to the other side, tucking in the top and bottom as needed along with way.
With the crease side down, slice the wrap in half.
Repeat to create the remaining three wraps. Serve with additional honey mustard sauce.

Notes

Makes 4 honey mustard chicken wraps.

Storage: These wraps are best eaten as soon as they are assembled. However, you can assemble and then wrap in aluminum foil and store in an airtight container in the refrigerator for up to 2 days. You can also prep all of the ingredients and store them separately in the refrigerator for up to 2 days, then reheat the chicken and assemble as needed.

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