Healthy Honey Mustard Wrap (Print-Friendly Version)
A delicious blend of seasoned chicken, crisp vegetables, and tangy honey mustard in a warm tortilla wrap.
# Ingredients:
→ Wrap Base
01 -
4 large burrito-sized flour tortillas (10-inch diameter)
→ Protein
02 -
10 to 12 high-quality frozen chicken tenders (cooked) or rotisserie chicken as substitute
03 -
4 cooked bacon slices, crumbled
→ Cheese
04 -
8 slices thin provolone cheese
→ Vegetables
05 -
2 to 3 cups shredded green leaf lettuce
06 -
1/2 cup thinly sliced carrots
07 -
1 small cucumber, diced and patted dry
08 -
Dill pickle slices
09 -
Chopped scallions
→ Honey Mustard Dressing
10 -
3 tablespoons plain Greek yogurt
11 -
3 tablespoons mayonnaise
12 -
1 tablespoon Dijon mustard
13 -
2 tablespoons honey
14 -
1 tablespoon apple cider vinegar
15 -
1/4 teaspoon salt
16 -
1/4 teaspoon black pepper
17 -
1 teaspoon hot sauce or sriracha (optional)
→ Cooking
18 -
Olive oil for toasting wraps
# Steps:
01 -
Whisk Greek yogurt, mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper in a medium bowl until smooth. Adjust seasoning with additional salt, pepper, or hot sauce if desired. Refrigerate for at least 30 minutes to meld flavors.
02 -
Cook frozen chicken tenders according to package instructions or in an air fryer at 400°F for about 12 minutes, shaking halfway through. Ensure internal temperature reaches 165°F. Let cool slightly before assembling to avoid sogginess.
03 -
Combine shredded lettuce, sliced carrots, and diced cucumber in a bowl. Add half of the honey mustard dressing and toss gently to coat evenly.
04 -
Warm each tortilla in the microwave between damp paper towels for 20-30 seconds or heat in a dry skillet for about 15 seconds per side until pliable.
05 -
Spread remaining honey mustard dressing in the center of each warm tortilla, leaving a 2-inch border. Layer with 2 provolone slices, crumbled bacon, dressed vegetable mixture, 2 to 3 chicken tenders, pickle slices, and chopped scallions. Drizzle lightly with more dressing.
06 -
Fold short sides inward, then roll from the bottom tightly, tucking filling inward to secure. Heat olive oil in a nonstick skillet over medium-high heat. Place wraps seam side down and toast 30 to 60 seconds per side until golden and crisp.
# Notes & Tips:
01 -
For best texture, store components separately when meal prepping and assemble just before eating to prevent sogginess.
02 -
Pat cucumbers and pickles dry before use to avoid excess moisture.
03 -
Warm tortillas before assembly to facilitate rolling without cracking.