Honey Mustard Chicken Wrap (Print Version)

Seasoned chicken tenders, crisp lettuce, and tangy honey-mustard sauce wrapped in a warm tortilla. Perfect for quick weeknight dinners.

# What You'll Need:

→ Chicken

01 - 1 pound 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 and 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

# How To Make:

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, then slice if desired.
03 - In a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt and pepper until well combined.
04 - Warm the tortillas for a few seconds in a dry skillet or microwave to make them pliable and easier to roll.
05 - Lay each tortilla flat and 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. Fold the sides of the tortilla inward, then roll up tightly from the bottom to form a secure wrap.
07 - Slice each wrap in half and serve immediately while warm.

# Expert Tips:

01 -
  • Everything comes together in under 30 minutes, making it perfect for those nights when takeout feels tempting but you want something lighter.
  • The honey mustard dressing is the kind of tangy-sweet balance that makes you lick your fingers and wonder why you ever bought bottled versions.
  • You can prep the components ahead and let everyone build their own wraps, which turns dinner into a low-effort, high-satisfaction assembly line.
02 -
  • Do not skip resting the chicken after cooking, those 2 minutes let the juices redistribute so every bite stays moist instead of dry.
  • Warm your tortillas or they will crack and split the moment you try to fold them, a lesson I learned the messy way.
  • Add the dressing in two stages, once on the tortilla base and once over the fillings, so every layer gets coated and nothing tastes bland.
03 -
  • If your tortillas keep tearing, try steaming them for a few seconds in a damp towel, the moisture makes them incredibly pliable.
  • Season your chicken generously before cooking, under-seasoned chicken will make even the best dressing taste flat.
  • Roll the wraps as tightly as possible without tearing the tortilla, a snug roll keeps everything in place and makes them easier to eat without falling apart.
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