Honey Mustard Chicken Wrap with Spinach & Bacon

Honey Mustard Chicken Wrap with crispy chicken

4.77 from 21 votes

Honey Mustard Chicken Wrap with Spinach & Bacon

Honey mustard, crispy chicken, spinach, bacon & tomato. A customizable wrap lunch with delicious homemade honey mustard. Fried, air fried or grilled

Prep Time20

Cook Time15

Total Time45

Servings: wraps

Author: Sam Maccini

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.

Notes

Used pre-made or leftover chicken for a faster method. I also love to use grilled chicken in place of tenders.

Make Ahead: Cook chicken & bacon ahead and reheat before assembling. Make honey mustard up to 3 days in advance. Assemble fresh when ready to eat!

Trimming Chicken Tenders: It is super simple to just trim the chicken tender with food scissors. Trim the large vein/any tough white parts & discard.

Cheese: use your favorite cheese, but I love how this tastes with swiss! Of course you can also make this wrap with no cheese

Nutrition