Honey Mustard Chicken Wrap

I burnt the chicken the first time I tried making wraps at home. The skillet was too hot, and I was trying to make lunch while answering work emails. But I learned something that day: wraps are forgiving. Even slightly overcooked chicken tastes amazing when it's tucked into a soft tortilla with crisp lettuce and a sweet, tangy dressing. Now, this honey mustard chicken wrap is my go-to when I need something fast, filling, and actually enjoyable to eat.

I started making these wraps for my kids after they declared sandwiches boring. They'd watch me roll the tortillas tight, then race to see who could eat theirs without anything falling out. The honey mustard became a non-negotiable. One of them once told me it tasted like a hug, which I think is the highest compliment a parent can get for weeknight cooking.

Ingredients

• Chicken tenders: These cook faster than breasts and stay tender, but feel free to use thighs if you prefer juicier meat.
• Olive oil: Just enough to keep the chicken from sticking and to help the seasoning bloom in the pan.
• Paprika: Optional, but it adds a subtle warmth and a gorgeous golden color to the chicken.
• Dijon mustard: The backbone of the dressing, sharp and tangy with a grown-up bite.
• Honey: Balances the mustard's tang with a gentle sweetness that clings to every bite.
• Mayonnaise: Makes the dressing creamy and rich, you can swap in Greek yogurt for a lighter version.
• Lemon juice: Brightens everything up and keeps the dressing from feeling heavy.
• Flour tortillas: Soft, pliable, and sturdy enough to hold all the fillings without tearing.
• Romaine or iceberg lettuce: Adds that essential crunch, I prefer romaine for a bit more structure.
• Tomato and red onion: Totally optional, but they bring freshness and a little sharpness that rounds out the flavors.

Instructions

Preheat and prep the skillet:

Set your skillet over medium heat and let it warm up while you drizzle in the olive oil. A properly heated pan means the chicken will sear instead of steam.

Season and cook the chicken:

Sprinkle the chicken tenders with salt, pepper, and paprika, then lay them gently in the skillet. Cook for 4 to 5 minutes per side until they're golden and cooked through, then let them rest before slicing.

Make the honey mustard dressing:

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

Warm the tortillas:

Heat each tortilla in a dry skillet or microwave for a few seconds until soft and pliable. This makes rolling so much easier.

Assemble the wraps:

Lay a tortilla flat and spread a generous spoonful of dressing down the center, then layer on the lettuce, sliced chicken, tomato, and onion if using. Drizzle a bit more dressing over the top.

Roll it up:

Fold in the sides of the tortilla, then roll tightly from the bottom up. Slice in half and serve right away while everything is fresh and the tortilla is still soft.

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There's a moment right after you roll the wrap when you hold it in your hand and realize how satisfying it is to make something this simple and this good. I've eaten these standing at the counter, packed them for picnics, and handed them to friends who stopped by unexpectedly. Every time, they taste like a small victory.

How to Store and Reheat

If you have leftovers, wrap them tightly in foil or plastic wrap and store in the fridge for up to a day. The tortilla will soften a bit, but they're still tasty. I don't recommend reheating the whole wrap, instead, warm the chicken separately and assemble fresh wraps. The lettuce won't hold up well after sitting, so keep ingredients separate if you're meal prepping.

Variations to Try

Once you master the basic version, this wrap becomes a canvas. I've added crispy bacon, avocado slices, shredded cheddar, and even pickled jalapeños when I'm feeling bold. Grilled chicken works beautifully, and so does rotisserie chicken if you're short on time. Swap the tortilla for a whole wheat or spinach wrap for a different vibe. The honey mustard dressing also makes a killer dip for fries or veggies.

Serving Suggestions

These wraps are a meal on their own, but I love serving them with a handful of kettle chips, a simple side salad, or sweet potato fries. If you're feeding a crowd, set up a wrap bar with all the toppings and let everyone build their own. It's low effort and high reward.

• Pair with a cold iced tea or lemonade for a casual lunch vibe.
• Serve alongside a cup of tomato soup for a cozy dinner twist.
• Pack them in parchment paper for easy grab and go lunches.

Save

This wrap has earned its spot in my weekly rotation because it never disappoints. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like muscle memory and tastes like home.

Recipe Questions & Answers

→ Can I prepare the chicken ahead of time?

Yes, cook the chicken up to 2 days in advance and store in the refrigerator. Reheat gently before assembling wraps or use cold for a chilled version.

→ What's the best way to warm tortillas?

Warm tortillas in a dry skillet over medium heat for 15-20 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. This makes them pliable and easier to roll.

→ Can I make this with a different protein?

Absolutely. Turkey, pork, or tofu work well with the honey-mustard dressing. Adjust cooking times based on the protein you choose.

→ How do I prevent the wrap from falling apart?

Don't overfill the tortilla, fold the sides in first before rolling from the bottom, and roll tightly. Toothpicks can help secure if needed.

→ Is this suitable for meal prep?

Yes, assemble wraps up to 4 hours ahead and store wrapped in foil or plastic wrap in the refrigerator. Pack the dressing separately if storing longer than 2 hours.