Honey Mustard Chicken Wrap

I was grabbing lunch on the go one afternoon when I bit into a wrap so perfectly balanced that I stopped mid-step on the sidewalk. The sweetness of honey cut through sharp mustard, the chicken was juicy, and the lettuce gave it that satisfying crunch. I went home that evening determined to make my own version, and after a little trial in the kitchen, I landed on something even better than what I'd bought.

The first time I made these for my roommates, they were skeptical about honey and mustard together. One bite in, though, and the kitchen went quiet except for the sound of chewing. By the end of the night, they were asking me to make extra dressing to keep in the fridge. It became our unofficial dinner rotation staple, especially during those weeks when no one had the energy to think too hard about what to eat.

Ingredients

• Chicken tenders: These cook faster than breasts and stay tender without much fuss, plus they are easy to slice or leave whole depending on your wrap style.
• Olive oil: Just enough to get a golden sear on the chicken without making it greasy.
• Salt, black pepper, and paprika: Simple seasoning that lets the dressing do the talking, though the paprika adds a subtle smokiness if you use it.
• Dijon mustard: The base of the dressing with a sharpness that honey tempers beautifully.
• Honey: Brings sweetness and a glossy texture that clings to every bite.
• Mayonnaise: Makes the dressing creamy and helps it stick to the chicken and lettuce instead of sliding off.
• Lemon juice: A small squeeze brightens everything and keeps the dressing from feeling too heavy.
• Flour tortillas: Soft and pliable, they hold everything together without tearing when you roll them tight.
• Shredded romaine or iceberg lettuce: Adds crunch and freshness, and it does not wilt immediately like softer greens might.
• Tomato and red onion: Optional but they bring color, texture, and a little bite that makes each wrap feel more complete.

Instructions

Get the skillet ready:

Preheat your skillet over medium heat and drizzle in the olive oil, letting it warm until it shimmers slightly. This ensures the chicken will sear instead of steam.

Season and cook the chicken:

Sprinkle salt, pepper, and paprika over the chicken tenders, then lay them in the hot skillet. Cook for 4 to 5 minutes per side until they turn golden and the internal temperature hits 165 degrees, then let them rest for a couple of minutes before slicing if you prefer smaller pieces.

Make the honey mustard dressing:

In a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt and pepper until smooth. Taste it and adjust the sweetness or tang to your liking.

Warm the tortillas:

Heat each tortilla in a dry skillet for a few seconds on each side or wrap them in a damp paper towel and microwave for 10 seconds. This makes them soft and easier to roll without cracking.

Assemble the wraps:

Lay a tortilla flat and spread a generous spoonful of dressing down the center, then layer on lettuce, chicken, tomato, and red onion if using. Drizzle a little more dressing over the fillings for good measure.

Roll it up:

Fold the left and right sides of the tortilla inward over the filling, then roll tightly from the bottom up to seal everything inside. Slice in half on the diagonal and serve right away.

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One evening I packed these wraps for a picnic and wrapped them tightly in foil to keep them together. When we finally sat down to eat by the lake, they had stayed perfectly intact and tasted just as good as they did fresh out of the kitchen. It was one of those small victories that made me realize how versatile and forgiving this recipe really is, whether you are eating it at the table or on a blanket by the water.

How to Store and Reheat

If you have leftover components, store the cooked chicken, dressing, and chopped vegetables separately in airtight containers in the fridge for up to three days. Assemble the wraps fresh when you are ready to eat so the tortillas do not get soggy. You can reheat the chicken gently in a skillet or microwave, but the wraps themselves are honestly best enjoyed cold or at room temperature since reheating the whole thing can make the lettuce sad and wilted.

Variations You Might Love

Swap the chicken tenders for grilled chicken thighs if you want a richer flavor, or use rotisserie chicken to save even more time. Add sliced avocado, shredded cheddar, or crispy bacon if you are feeling indulgent. For a lighter version, replace the mayonnaise in the dressing with Greek yogurt and use whole wheat tortillas. I have even tried this with turkey and it worked beautifully, so feel free to experiment with whatever protein you have on hand.

Serving Suggestions

These wraps are filling enough to stand alone, but they pair wonderfully with a handful of kettle chips, a simple side salad, or some crispy sweet potato fries. If you are serving a group, set out all the components and let everyone build their own wraps with their favorite toppings. It turns lunch into something a little more interactive and everyone gets exactly what they want.

• Serve with a cold iced tea or lemonade for a casual lunch vibe.
• Pack them in parchment paper for easy grab and go meals during the week.
• Double the dressing recipe because you will want extra for dipping or drizzling on salads later.

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This wrap has become my go to whenever I need something quick, satisfying, and just a little bit special without any fuss. I hope it finds a spot in your weekly rotation the way it has in mine.

Recipe FAQ

→ Can I prepare the chicken ahead of time?

Yes, you can cook the chicken up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently before assembling the wraps, or serve cold for a chilled option.

→ What's the best way to prevent soggy tortillas?

Assemble wraps just before serving to maintain tortilla texture. Apply dressing sparingly on the first layer, add lettuce as a barrier between the tortilla and moist ingredients, then add additional dressing on top.

→ Can I make the honey-mustard dressing in advance?

Absolutely. The dressing keeps well in a sealed container for up to 5 days in the refrigerator. Whisk briefly before using, as ingredients may separate slightly during storage.

→ What are good substitutes for mayonnaise?

Greek yogurt provides a lighter, tangy alternative with similar creaminess. Sour cream or a dairy-free mayo work equally well. Each adds slightly different flavor notes while maintaining the dressing's smooth consistency.

→ How do I know when the chicken is fully cooked?

Cook chicken tenders for 4-5 minutes per side until the internal temperature reaches 165°F (74°C) using a meat thermometer. The exterior should be golden brown with no pink inside when sliced.

→ Can this work for meal prep?

Store ingredients separately in containers for up to 3 days. Keep cooked chicken, dressing, lettuce, and other toppings in individual portions, then assemble fresh wraps when ready to eat for optimal texture.