This Honey Mustard Chicken Wrap is a perfect balance of crispy chicken, fresh vegetables, and tangy, creamy dressing.
Packed with protein from chicken and cheese, fiber from leafy greens and cucumbers, and healthy fats from Greek yogurt and mayo, it’s a satisfying, nutrient-rich option.
Quick, easy, and ideal for meal prep, it’s a go-to lunch or light dinner.
Honey Mustard Chicken Wrap
Equipment
- 1 Medium mixing bowl
- 1 whisk
- 1 Nonstick skillet or pan
- 1 Air fryer or oven (for chicken)
- 1 cutting board and knife
Ingredients
Wraps & Fillings:
- 4 large burrito-sized tortillas
- 10 –12 frozen chicken tenders good quality
- 8 slices provolone cheese
- 4 slices cooked bacon chopped
- 2 –3 cups green leaf lettuce thinly sliced
- ½ cup carrots julienned
- 1 small cucumber cubed
- 8 –10 dill pickle chips sliced
- 2 tablespoons green onions chopped
Honey Mustard Dressing:
- 3 tablespoons Greek yogurt
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sriracha or hot sauce optional
Instructions
- Prepare the Honey Mustard Dressing: In a medium-sized mixing bowl, combine Greek yogurt, mayonnaise, Dijon mustard, honey, and apple cider vinegar. Using a whisk, stir vigorously until the mixture is completely smooth and creamy. Taste the dressing, then season with salt, pepper, and optional sriracha or hot sauce for a subtle kick. Set aside half of the dressing for tossing the vegetables and keep the rest for spreading on the wraps.
- Cook the Chicken Tenders: Arrange the frozen chicken tenders in a single layer in your air fryer basket or on a baking sheet if using an oven. Cook according to the package directions, typically 12–15 minutes in an air fryer at 400°F (200°C), shaking or turning halfway through to ensure even crispiness. The chicken should be golden brown, crunchy on the outside, and fully cooked inside. Remove from heat and allow to rest for a couple of minutes.
- Prepare the Vegetables: On a clean cutting board, thinly slice the green leaf lettuce, julienne the carrots, and dice the cucumber into small cubes. Place all the vegetables into a medium bowl. Add about half of the prepared honey mustard dressing and gently toss until all the vegetables are lightly coated. This ensures every bite of the wrap has flavor while keeping the salad crisp and fresh.
- Prepare the Wrap Base: Lay a large burrito-sized tortilla flat on a clean surface. Spread a generous spoonful of the remaining honey mustard dressing across the center of the tortilla, leaving space at the edges to allow for folding. This layer of dressing acts as a flavorful barrier between the tortilla and fillings, keeping everything moist and delicious.
- Layer the Cheese and Bacon: Place two slices of provolone cheese directly on top of the dressing. Sprinkle one slice of cooked, chopped bacon over the cheese. These layers add richness and savory depth, complementing the tangy dressing and crispy chicken.
- Add the Dressed Vegetables: Carefully pile a portion of the tossed salad onto the tortilla over the cheese and bacon. Make sure the mixture is evenly distributed for balanced flavor in every bite. Include a few cucumber cubes and julienned carrots to provide crunch and freshness.
- Add the Chicken and Pickles: Place 2–3 cooked chicken tenders on top of the vegetables, arranging them evenly along the center of the wrap. Add 3–4 dill pickle slices for a subtle tang and sprinkle with chopped green onions for a fresh, slightly pungent finish. Drizzle a small amount of the leftover dressing over the chicken to enhance moisture and flavor.
- Fold the Wrap: Fold the shorter sides of the tortilla inwards to create barriers that prevent the fillings from spilling out. Then carefully roll the tortilla over the fillings from the long side, tucking under as you go to create a tight, burrito-style wrap. Ensure it’s compact but not overly tight, so each layer maintains its texture.
- Toast the Wrap (Optional but Recommended): Heat a nonstick skillet over medium-high heat with a small drizzle of olive oil. Place the wrap seam side down in the pan and toast for 30–60 seconds, until the tortilla is golden brown and crispy. Flip the wrap and toast the other side for an equal amount of time. This step adds a delightful crunch and warms the fillings slightly, enhancing the flavors.
- Serve and Enjoy: Slice the wrap in half diagonally for a professional presentation and easier handling. Serve immediately while the chicken is warm and the tortilla is crispy. These wraps are perfect for a quick lunch, a protein-packed snack, or meal prep for busy days. Pair with a side of fresh fruit, baked chips, or a simple salad for a complete, satisfying meal.
Notes
- Use high-quality chicken tenders to ensure they cook evenly and stay juicy.
- Lightly toast the tortilla in a nonstick pan for extra crispiness.
- Chop vegetables uniformly for even layering and a consistent bite.
- Adjust the honey mustard dressing to your taste—more honey for sweetness, more mustard or sriracha for tang or spice.
- Double or triple the recipe easily for meal prep or feeding a larger group.
- Toss vegetables in dressing just before assembly to keep them crisp.
- Layer cheese and bacon between the tortilla and vegetables to prevent sogginess.
Chef’s Secrets: Insider Tips For Flavor
To maximize flavor, don’t skimp on seasoning your chicken and vegetables.
Tossing the salad in half of the honey mustard dressing before assembly ensures every bite is flavorful without making the wrap soggy.
For an extra layer of texture, lightly crisp the bacon before adding it to the wrap.
Fresh herbs like parsley or dill can be sprinkled over the filling for a bright, aromatic touch.
If you like a little heat, add a pinch of smoked paprika to the chicken or a drizzle of sriracha on top.
Serving Suggestions: Perfect Pairing Ideas
These wraps shine when served with complementary sides that add balance.
Pair them with a simple garden salad, roasted vegetables, or a handful of baked sweet potato fries for a satisfying meal.
A cold, crisp beverage like sparkling water with lemon or iced tea enhances the freshness of the vegetables and honey mustard.
For a meal prep option, wrap each serving tightly in parchment paper or foil—perfect for grab-and-go lunches at work or school.
These wraps also taste fantastic served warm or slightly chilled.
Storage Tips: Keep Wraps Fresh Longer
Assemble wraps just before serving to maintain crispness, or store components separately for meal prep.
Cooked chicken and bacon can be refrigerated for up to 3–4 days, while fresh vegetables stay crisp for 1–2 days when stored in airtight containers.
The honey mustard dressing can be made in advance and refrigerated for up to a week.
If you’ve pre-assembled the wraps, wrap them tightly in parchment and foil and store in the fridge for up to 24 hours.
Avoid freezing the fully assembled wrap, as the vegetables may become watery when thawed.
Frequently Asked Questions
1. Can I use homemade chicken tenders instead?
Absolutely! Homemade chicken tenders can replace frozen ones. Bread and bake or air-fry them for the same crispy, juicy texture. Season generously with salt, pepper, and optional paprika for extra flavor.
2. How can I make this wrap vegetarian?
Swap the chicken and bacon for grilled tofu, tempeh, or roasted chickpeas. Keep the honey mustard dressing and cheese, or replace cheese with a plant-based alternative to keep it fully vegetarian.
3. Can I make this wrap spicy?
Yes! Add sriracha or hot sauce to the honey mustard dressing, sprinkle crushed red pepper flakes over the chicken, or include a few slices of jalapeño for heat. Adjust to your spice tolerance.
4. How do I prevent the wrap from getting soggy?
Toss the vegetables lightly in dressing and avoid over-saturating. Layer cheese and protein between the tortilla and vegetables to act as a moisture barrier. Assemble just before serving for maximum crispness.
5. Can I freeze or store leftovers?
It’s best to store leftovers in components rather than fully assembled. Keep chicken, bacon, and dressing separate from vegetables and tortillas.
Refrigerate for up to 3–4 days. Fully assembled wraps do not freeze well due to vegetable moisture.
