Honey Mustard Chicken Wrap is a homemade version of my favorite deli or pizza shop wrap to order. Crispy chicken cutlets, salty bacon, fresh lettuce and tomato, and a homemade honey mustard, all tucked into a toasty tortilla.
Sometimes we just have to have what we’re craving, but I still want to feel good after I eat it. Crispy cutlets made from scratch and fried in good avocado oil. A homemade honey mustard with just a few simple ingredients. Every element works together to give you that crave-able, fully loaded wrap you would order out.
Chicken Tenders - Air Fry, Bake, Fry or Grill
The chicken tenders are a very simple breading. Flour, then egg, then Panko bread crumbs for extra crunch. You can air fry them, bake them, and if you are feeling really spicy, shallow fry them with some oil. All options are below.
If you want to skip breading the chicken entirely, feel free to replace with your favorite grilled chicken, I also love to use frozen chicken tenders when I'm really in the mood to take a short cut. Basically what I am saying is that you have a whole lot of options, and there are detailed instructions for each below.
Trimming the chicken: is so simple. Don't worry about any hacks or special ways to trim it. Use a sharp pair of food scissors to cut out the tendon and trim off any other tough parts before cooking.
Ingredient Notes & Substitutions
- Spinach: use your favorite lettuce, but I chose spinach for this. It wilts with the warm ingredients and adds a little extra vitamins and greens. But a crunchy lettuce would also be a great substitute: try iceberg or romaine if that’s what you prefer.
- Bacon: the bacon is not a must (but in my mind it is). It adds a crispy salty bite to balance out creamy avocado and fresh tomato. You can also use turkey bacon. Feel free to omit it, but I don’t have a great substitution.
- Cheese: omit cheese if you want this recipe to be dairy free. I love using Swiss in this recipe. It adds great flavor. American, cheddar or your favorite cheese also works.
- Honey Mustard: Do you HAVE to use honey mustard? No. But why wouldn’t you!? My honey mustard is crazy delicious. That being said, replace it with your favorite condiment or skip it if you must (just don’t tell me).
- Tomatoes: I know there are tomato haters out there, and if it is not tomato season I think you can totally skip. But if it IS tomato season, find a gorgeous, local heirloom - you must.
- Avocado: creamy, fatty, so good on BLT or club-style sandwiches. I love avocado. You can omit, but I don't have a great substitution.
- Panko Bread Crumbs & Flour: sub gf bread crumbs and all purpose 1:1 flour to make this recipe gluten free! You can also skip breading the chicken entirely and make grilled chicken.
Home Cook's Tips & FAQ
How can I store this wrap?
These honey mustard chicken wraps are best if eaten right away or within a few hours. You don't want the tortilla to get soggy. To make them the night before, prep and package all of the ingredients and assemble when ready to eat. Cooked chicken and bacon can be added to air fryer again to re-warm and crisp or the oven. You can also use the microwave, but will not achieve the same crisping results.
How do I wrap this wrap?
If you need any help actually doing the wrapping in the tortilla, I have a video showing you exactly how to do it right here. Y
ou want to make sure the food is scattered around the center almost to the edge, and the bottom ¾ of the tortilla. Fold in the sides and then the bottom, like an envelope. This is very hands on so keep that in mind. Start to roll, and as you roll forward, tuck the sides & any extra pieces of food. Roll until everything is tucked in. Cut in half.
Can I prepare this with grilled chicken instead?
Definitely! And it is delicious. Lightly brush grill grates with oil and Preheat your grill to 400°. Season the chicken tenders with the salt, pepper, and garlic powder. Grill tenders 3-5 minutes on each side or until the internal temperature reaches 165°.
From the Kitchen
Connect with me
When you make this Honey Mustard Chicken Wrap, please let me know your thoughts in the comments. Did you substitute anything? How did you make it your own? I love to hear from you, but if anything, please come back to give it a rating. You can also try this Easy Buffalo Chicken Chopped Salad or my Cheesy Chicken Spinach Quesadillas.
And if you post any of these creations, please tag me on Instagram @quartersoulcrisis
📖 Recipe
Honey Mustard Chicken Wrap with Spinach & Bacon
Ingredients
Crispy Chicken
- 1 lb chicken tenders or breasts,
- salt
- 1 large egg, beaten
- ½ cup all purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 cup panko bread crumbs
- ⅓-1/2 cup avocado oil , for frying
Wrap Ingredients
- 6 slices cooked, crispy bacon
- 1 avocado, sliced
- 1 fresh heirloom tomato
- 3-4 slices swiss cheese*
- 1 ½ cups spinach
- 3 flour wraps , burrito sized
Honey Mustard
- ¼ cup mayo
- 1 tbs honey
- 1 tbs yellow mustard
- 1.5 teaspoon dijon mustard,
- 1 teaspoon white wine vinegar, optional
- small pinch salt
Instructions
- Season & Bread Chicken: If using breasts, slice in half and pound to equal thinness. I like about ½-inch pieces for this. Make sure to trim any tendons if using tenders. Season the chicken with salt on both sides. Set up three shallow bowls or dishes - one with Flour, garlic powder & pepper, the second with beaten egg and the third with Panko breadcrumbs. Season chicken with salt. Dredge in flour, then egg (allowing excess to drip off) and finally, the panko. Press to coat well. Repeat with each chicken piece.
- Make the Crispy chicken: Fry in Skillet Method (preferred): Heat avocado oil on medium high heat. Drop a piece of bread crumbs into the oil as a tester. It should sizzle and bubble immediately when it is ready. Add the cutlet to the oil & fry on each side 2 minutes each until very golden brown and cooked through. Chicken should be 160°F. Air Fry Method: Add chicken tenders to air fryer. Cook 10 minutes, flipping halfway through until chicken is cooked through. They will be juicy & crispy, but the breadcrumbs will still be a little pale with golden edges. Chicken should be 160°F.
- Cook Bacon & Get Wrap ingredients ready: cook bacon pieces on low-medium heat until crispy on both sides & fat is rendered. Drain on double lined paper towel. Set aside to cool. Slice tomato & avocado. Roughly chop cooked bacon. Make the honey mustard: In a small jar or bowl whisk together all ingredients. Add ingredients to taste. If you like it sweeter, add more honey. A bit more of a kick? some more dijon. Less mayo if you really want it mustardy.
- Assemble Wrap: Microwave your tortilla 10-20 seconds or heat it up on a skillet until it is nice and soft (20-30 seconds on each side).Do not skip this step - this is how to get a pliable tortilla that does not rip. Next, crush a handful or two of spinach into your hands. They should wilt a little. Place spinach leaves over mostly the bottom ¾ of tortilla, add cut up chicken, tomato slices, avocado & bacon. Top with swiss cheese. Fold the sides and ends of tortilla over filling and roll forward, tucking the filling in as you roll.
- Toast your wrap (optional step, but I much prefer it): Add a tiny bit of oil to hot skillet, carefully place your tightly wrapped wrap onto skillet for 10-20 seconds or until a little golden brown & toasty on both sides. This will melt the cheese just enough too.Cut in half and serve with extra honey mustard.
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