This Honey Mustard Chicken Wrap is one of our comforting, easy dinners. The chicken is cooked in flavorful seasonings, layered in a tortilla along with fresh vegetables, and topped with a bright, creamy honey mustard sauce.
I’ve made this recipe as simple as possible, using ingredients you might already have in your kitchen(similar to this salmon lettuce wraps recipe), without compromising on flavor, taste, or texture.
When it comes to wraps, the key is to secure all the ingredients properly inside (see below for detailed info), and the rest of the recipe is a breeze.
And our creamy, flavorful honey mustard sauce makes this wrap more delicious, and hopefully, your search for your favorite chicken wrap ends here.
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Why You'll Love This Recipe
⭐️It's beginner-friendly.
⭐️The process is quick and straightforward.
⭐️Made with basic ingredients, yet it offers a wonderfully satisfying texture.
Ingredients
For the Chicken
- Chicken breast: Chicken thigh meat also works out. I’ve used frozen chicken that I thawed overnight,
- Olive oil: You can substitute it with butter, avocado oil, or canola oil.
- Garlic powder: A flavor booster—I love the granulated form, which gives savory notes to each bite.
- Paprika: Smoked paprika adds intense flavor. Optionally, you can add cayenne pepper to boost the spice level.
For the Sauce
- Mayonnaise: I've used light mayo here. For a lighter choice, opt for Greek yogurt.
- Dijon mustard: For the rich, classic flavor.
- Honey: A hint of sweetness makes the sauce irresistible. You can substitute it with brown sugar or maple syrup.
- Lemon juice: Adds bright, fresh flavor.
For the Wrap
- Tortillas: I've used store-bought flour tortillas. I love making this honey mustard chicken wrap using spinach or a multi-grain tortilla.
- Lettuce: You can also use arugula or spinach.
- Onion: Freshly sliced—I prefer red onions to add a bit of spiciness.
- Tomatoes: Slice thinly for easier rolling.
- Cheddar cheese: I've used shredded cheddar cheese. Feel free to substitute with provolone or pepper jack.
How To Make Honey Mustard Chicken Wrap
- Pound the chicken. Season it with garlic powder, paprika, salt, and ground black pepper.
- Heat olive oil in a skillet over medium heat and cook the chicken for 5 minutes on each side, or until cooked through. Let it rest, then slice into strips.
- In a small bowl, whisk together mayonnaise, Dijon mustard, honey, and lemon juice until smooth. Set aside.
- Lay the tortillas flat, spread the honey mustard sauce, and layer with lettuce, tomato slices, shredded cheese, sliced onion, and cooked chicken. Fold the sides in first and wrap them tightly. Sear on both sides over a hot pan. Slice in half and serve immediately.
How To Fold This Wrap Like a Pro?
- Place the filling in the center of the tortilla, slightly closer to the bottom edge, leaving about 2 inches of space from the edge.
- First, fold in the left and right sides toward the center and hold them in place with your fingers.
- Then, using your thumbs, lift the bottom edge of the tortilla up and over the filling. Tuck it tightly under the ingredients as you begin rolling.
- Use your pinky fingers to keep the wrap aligned and prevent it from shifting. Continue rolling upward, keeping it snug but not overly tight.
- Sear the wrapped tortilla, seam-side down, in a hot pan for about 2 minutes, or until golden brown marks appear.
- The above step helps seal the wrap and hold its shape. If needed, secure it with a toothpick.
♨️How To Adjust The Heat Level
This honey mustard chicken wrap has a gentle warmth, mainly due to the paprika, but you can easily adjust it to suit your preferred level of heat.
For more heat, substitute cayenne pepper for regular paprika. You can also add a dash of Tabasco to our honey mustard sauce or include sliced jalapeños for an intense spiciness.
The Leftovers
- Once prepared, this wrap is not freezer- or refrigerator-friendly because it's made with fresh ingredients and sauces that can cause the vegetables to become watery over time.
- It's always a good practice to store leftovers separately—keep the cooked chicken in one container, tortillas in another, and the veggies and sauce in separate containers.
- When needed, simply toss all ingredients together freshly to make the wrap again.
FAQ
This honey mustard chicken wrap pairs well with spicy fries, side salads, veggie sticks, or even a fruit salad, making your meal excellent and well-balanced.
If it's too tangy, you can add more honey to sweeten it or add extra mayo to balance the flavors.
If your tortillas are breaking, slightly warm them in the microwave or over a pan to make them pliable.
Wraps may fall apart for two reasons: either they're overfilled or tightly wrapped. Try using the right amount of filling and wrap them gently but firmly. See the "How to Wrap Like a Pro" section above for more information.
Absolutely! You can prepare all the ingredients in advance and store them separately. When you're ready, simply reheat the chicken, assemble the wraps, and serve chilled or at room temperature.
More Chicken Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Honey Mustard Chicken Wrap
Ingredients
For the Chicken:
- 1 chicken breast boneless & skinless
- 1½ teaspoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- teaspoon salt to taste
- ¼ teaspoon ground black pepper
For the Honey Mustard Sauce:
- 2 tablespoons mayonnaise /Greek yogurt
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- ½ teaspoon lemon juice optional
For the Wraps:
- 2 flour tortillas /large size
- ½ cup lettuce shredded
- 1 tomato sliced
- ¼ cup cheddar cheese shredded
- ¼ cup onion sliced
Instructions
Cook the Chicken:
- Pound the chicken breast and season both sides with garlic powder, paprika, salt, and ground black pepper.
- Heat olive oil in a skillet over medium heat.
- Cook chicken for 5 minutes per side, or until its center reaches 165°F.
- Let it rest, then cut into strips.
Make the Honey Mustard Sauce:
- To a small bowl, add mayonnaise, Dijon mustard, honey, and lemon juice.
- And whisk until all the ingredients combined together. And set aside.
Assemble the Wraps:
- Now, place the tortillas over the prepping board.
- Spread the honey mustard sauce generously over the tortilla.
- Add lettuce, tomato slices, cheese, red onion, and sliced chicken.
Wrap It Up:
- Fold, starting from the sides, and roll tightly.
- Place the wrap seam-side down in a preheated skillet over medium heat. Cook for 1–2 minutes until golden brown and crispy.
- Remove from the skillet and slice them into halves.
- And enjoy!
Notes
- You can substitute chicken breast with chicken thighs and swap olive oil for butter, avocado oil, or canola oil.
- Adjust the heat level by using cayenne pepper instead of paprika, adding Tabasco to the sauce, or including sliced jalapeños.
- If tortillas break while wrapping, warm them slightly to make them more pliable and easier to fold.
- Store components separately—such as chicken, tortillas, veggies, and sauce—to maintain freshness. Assemble the wraps fresh when you're ready to eat.
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