This Honey Mustard Chicken Wrap combines crispy chicken tenders with a tangy, creamy honey mustard dressing, fresh veggies, melted provolone cheese, and smoky crumbled bacon, all wrapped in a warm, toasted burrito-sized tortilla. It offers a satisfying crunch and a perfect balance of sweet, savory, and spicy flavors in every bite.
Total Time:40 minutes
Yield:4 servings
Ingredients
Wrap Ingredients
4 large burrito-sized tortillas
10-12 high-quality frozen chicken tenders
8 slices thin provolone cheese
4 cooked bacon slices, crumbled
Dill pickle slices (about 12-16 slices)
Chopped scallions (about 1/4 cup)
Salad Ingredients
2-3 cups shredded green leaf lettuce
1/2 cup thinly sliced carrots
1 small cucumber, cubed
Dressing Ingredients
3 tablespoons plain Greek yogurt
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons honey
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon hot sauce or sriracha (optional)
Instructions
Prepare the Dressing: Whisk together plain Greek yogurt, mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, pepper, and optional hot sauce in a bowl until smooth and creamy. Taste and adjust seasoning if needed, adding more salt, pepper, or sriracha to your preference.
Cook the Chicken Tenders: Cook the frozen chicken tenders according to package instructions. For lightly breaded varieties like Real Good Foods chicken strips, air-fry them at 400°F for 12 minutes, shaking the basket halfway through for even cooking. Once cooked, set aside to cool slightly.
Assemble the Salad: In a medium bowl, combine shredded green leaf lettuce, thinly sliced carrots, and cubed cucumber. Add about half of the prepared honey mustard dressing and toss until the salad ingredients are evenly coated.
Assemble the Wrap: Lay a large tortilla flat and spread a generous dollop of honey mustard dressing over it. Layer two slices of provolone cheese and crumbled bacon on top. Add a hearty portion of the dressed salad, then place 2-3 cooked chicken tenders on top, followed by 3-4 dill pickle slices and a sprinkle of chopped scallions. Drizzle a little more dressing over the filling.
Fold the Wrap: Fold the short edges of the tortilla inward, then roll it over the filling tightly from one long edge to the other, tucking the filling as you go to form a secure burrito shape.
Toast the Wrap: Heat a nonstick pan with a small amount of olive oil over medium-high heat. Place the wrap seam side down in the pan and cook for 30-60 seconds until golden brown and crispy. Flip and toast the other side for another 30-60 seconds. Serve the wrap hot for the best flavor and texture.
Notes
Use high-quality frozen chicken tenders for convenience and best texture; alternatively, cook fresh chicken breast strips.
The honey mustard dressing can be made ahead and stored in the fridge for up to 3 days.
If you prefer a spicier wrap, increase the hot sauce or add sliced jalapeños to the salad.
For a lighter option, substitute mayonnaise with additional Greek yogurt.
To keep the wrap warm after toasting, wrap it in foil and keep it in a warm oven until serving.
Vegetarian variation: replace chicken and bacon with grilled tofu or roasted vegetables.
