Honey Mustard Chicken Wrap

My coworker used to bring these wraps to lunch every Tuesday, and the smell of honey and mustard would fill the break room before she even sat down. One day she caught me staring and offered me half, and I spent the rest of the afternoon thinking about how something so simple could taste that good. I made my first batch that weekend and burned the chicken because I was too busy whisking the dressing. Now I make them on repeat, and they never last more than a day in my fridge.

I brought these to a picnic last summer, wrapped in foil and tucked into a cooler. My friend's kid, who claimed to hate anything green, ate two whole wraps and asked if I could teach his mom how to make them. His mom rolled her eyes, but she also asked for the recipe. That day I realized food doesn't have to be fancy to make people happy, it just has to taste like you cared enough to make it right.

Ingredients

• Chicken tenders: These cook faster than breasts and stay juicy, which is why I always keep a pack in the freezer for busy nights.
• Olive oil: A light drizzle keeps the chicken from sticking and adds a subtle richness without making things greasy.
• Salt, black pepper, and paprika: Simple seasonings that let the chicken shine through without competing with the dressing.
• Dijon mustard: This is the backbone of the sauce, sharp and punchy in a way yellow mustard just can't match.
• Honey: It balances the mustard's bite and adds a glossy sweetness that clings to every bite.
• Mayonnaise: Adds creaminess and body to the dressing, making it spread easily and coat the fillings.
• Lemon juice: A small squeeze brightens everything and keeps the dressing from feeling too heavy.
• Flour tortillas: Soft, pliable, and forgiving, they hold everything together without tearing when you roll them up.
• Romaine or iceberg lettuce: Crisp, cold, and refreshing, it adds crunch and keeps the wrap from feeling too rich.
• Tomato: Optional, but it adds juicy bursts of flavor that cut through the richness of the dressing.
• Red onion: Thinly sliced so it adds sharpness without overwhelming, and it looks pretty too.

Instructions

Warm the skillet:

Preheat your skillet over medium heat and add a drizzle of olive oil. Let it shimmer slightly before adding the chicken so it sears instead of steams.

Season and cook the chicken:

Sprinkle salt, pepper, and paprika over the tenders, then lay them in the pan without crowding. Cook for 4 to 5 minutes per side until golden and the internal temperature hits 165°F, then let them rest before slicing.

Make the honey mustard dressing:

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

Warm the tortillas:

Heat each tortilla for a few seconds in a dry skillet or microwave so they soften and roll without cracking. This step makes all the difference when you're wrapping everything up.

Assemble the wraps:

Lay a tortilla flat and spread a generous spoonful of dressing down the center, then layer on lettuce, sliced chicken, tomato, and onion. Drizzle a little more dressing on top, fold in the sides, and roll tightly from the bottom.

Slice and serve:

Cut each wrap in half on a diagonal and serve right away while the chicken is still warm and the lettuce is crisp.

Save Pin

One evening I made these for dinner and my partner asked if we could just eat wraps every night instead of cooking real meals. I laughed, but part of me agreed because there's something comforting about food you can hold in your hands, something that doesn't require a fork or a fancy plate. We sat on the couch with paper towels and ate them while watching a movie, and it felt like the kind of night I'd want to remember forever.

Choosing Your Chicken

Chicken tenders are my go to because they cook evenly and quickly, but you can absolutely use chicken breasts if that's what you have. Just pound them thin so they cook at the same rate and don't dry out. I've also used leftover rotisserie chicken in a pinch, and it works beautifully because the seasoning is already there. If you're grilling or baking the chicken instead of pan searing, just make sure it stays juicy by not overcooking it, because dry chicken ruins the whole wrap.

Making the Dressing Your Own

The honey mustard dressing is forgiving, so feel free to tweak it based on what you like. If you want it tangier, add more lemon juice or a splash of apple cider vinegar. If you prefer it sweeter, stir in an extra teaspoon of honey. I've swapped the mayo for Greek yogurt when I'm trying to keep things lighter, and it still tastes creamy and rich. You can also make a big batch and keep it in the fridge for salads, sandwiches, or dipping chicken nuggets.

Serving and Storing

These wraps are best eaten fresh, but if you need to pack them for lunch, wrap them tightly in foil or parchment paper to keep everything in place. Store the dressing separately if you're making them ahead so the tortilla doesn't get soggy. I like to prep the chicken and chop the veggies the night before, then assemble everything in the morning so it only takes a few minutes. Leftovers can be stored in the fridge for up to two days, but the lettuce will wilt, so it's worth adding fresh greens when you're ready to eat.

• Try adding avocado slices or a sprinkle of shredded cheese for extra richness.
• Swap in whole wheat or spinach tortillas if you want a little more fiber and color.
• Serve with a handful of chips or a simple side salad to round out the meal.

Save Pin

These wraps have become my answer to almost every mealtime question, quick lunch, easy dinner, something to bring to a potluck. They're proof that you don't need a long ingredient list or hours in the kitchen to make something people actually want to eat.

Recipe Help & FAQs

→ Can I prepare the chicken ahead of time?

Yes, cook the chicken earlier in the day and refrigerate it in an airtight container. Simply reheat gently before assembling wraps, or serve cold if you prefer. The dressing can also be made several hours ahead and stored in the refrigerator.

→ What's the best way to warm the tortillas?

Warm tortillas in a dry skillet over medium heat for 15-20 seconds per side until soft and pliable. Alternatively, wrap them in a damp paper towel and microwave for 30 seconds. Warm tortillas are much easier to roll without cracking.

→ Can I use rotisserie chicken instead?

Absolutely. Shredded rotisserie chicken is a convenient substitute that saves preparation time. Use approximately 2 cups of shredded meat and skip the cooking step entirely. The tender texture works perfectly with the honey-mustard dressing.

→ How do I prevent the wrap from falling apart?

Don't overstuff your wraps. Use about one-quarter of the fillings per tortilla, and make sure to fold the sides inward before rolling from the bottom. Rolling tightly and letting it rest for a minute before slicing helps everything hold together.

→ Is this suitable for meal prep?

The individual components prep well in advance, but assemble wraps fresh for the best texture. Cook chicken and prepare dressing the day before, then store separately. Keep lettuce and vegetables in sealed containers, and assemble just before eating to maintain crispness.

→ What are good side dishes to serve with these wraps?

Pair wraps with crispy baked fries, coleslaw, fresh fruit, or a light garden salad. Hummus with vegetable sticks and cucumber slices also complement the flavors nicely. A cold beverage like iced tea or lemonade rounds out the meal perfectly.