Honey Mustard Chicken Wraps

5 from 2 votes
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Honey Mustard Chicken Wraps are a sweet, tangy must have wrap. Full of crunchy slaw and crispy chicken in each bite.

Chicken wraps with honey mustard on a white plate with pickles.
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Why Make These Honey Mustard Chicken Wraps

One of the key elements that make Honey Mustard Chicken Wraps so irresistible is the perfect harmony between sweet and tangy flavors. The honey offers a natural sweetness that complements the tanginess of the mustard, and the slaw creating a delectable sauce and crunch in these wraps. The dynamic duo enhances the taste of the dish but also adds a layer of complexity that elevates it from a simple wrap to a gourmet experience.

These wraps are really easy to make, it’s a few simple steps to bring everything together. The wrap tastes like a high quality restaurant dish without the price, and YOU et to decide what goes into it. Also try my Cajun Chicken Wraps for a nice spicy switch up. Buffalo Chicken Bowls are another great quick meal to try!

Make this dish healthier. Option to fry the chicken, or bake the chicken for a healthier route. Skipping the cheese is also an option to cut some calories.

Ingredients Needed

Ingredients in small bowls and on plates. Everything is placed on a counter.

Chicken Tenders. You can use raw chicken tenders or slice up chicken breasts into tender shapes.

Flour. This is part of the coating that going on the chicken tenders/breasts. Use all purpose or all purpose gluten free flour.

Corn Flakes. These add a great crunch to the tenders. Since they are lightly friend and lightly battered, adding the flakes will give the tenders a more “deep fried” texture if you bake or pan fry them.

Seasonings. salt, pepper, cayenne pepper, dried dill, dried basil, garlic powder, onion powder.

Honey Mustard. I make my own honey mustard, I have it listed out in the ingredients and instructions in the recipe card. You can cut time and effort down by using any prepared honey mustard of choice.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

Recipe Variations & Substitutions

Oil. Use an oil that can be cooked on high heat, I prefer avocado oil but canola or vegetable oil will also work.

Corn Flakes. You can certainly skip these! They offer a great crunchy texture, however the meal is good without it.

Wraps. Use lettuce wraps if desired. I prefer large whole wheat tortillas for this recipe.

Honey Mustard. Use any sauce of choice if you do not like honey mustard.

Steps To Make Honey Mustard Chicken Wraps

Steps to make this recipe in a cutting board and in a frying pan with chicken.

Step One. Add all the slaw ingredients to a large bowl except honey mustard, mix together well and set aside (photo 4).

Step Two. If making your own honey mustard, make this first and set aside. Whisk honey mustard ingredients together well, set aside. Next, prepare tenders or chicken breasts accordingly. In a shallow bowl, whisk together the eggs and set it aside.

Step Three. In a second shallow bowl or dish, whisk together the flour, crushed corn flakes, garlic powder, salt, onion powder, paprika, dill, basil and black pepper.

Step Four. In two batches, dredge the chicken tenderloins in the flour mixture, then in the egg mixture, and once more in the flour mixture (photo 1). If pan frying: Begin to heat oil in a large/heavy bottomed skillet. Transfer the chicken to the hot oil and fry for 5-8 minutes on each side until golden brown and crispy. **The internal temperature of the chicken should be 165º. Transfer the chicken tenders to a paper towel-lined surface to absorb excess grease.

Step Five. If baking: the tenders for a healthier option, add the battered (dredged) tenders to a parchment lined baking sheet. Spritz the tenders with spray oil and bake on 375º for 20-25 minutes or until they are 165º internally.

Steps to make this recipe in a clear glass bowl and on a wheat wrap.

Step Six. Add 1/3 – 1/2 cup of the honey mustard to the slaw, mix well (photo 5). Assemble the wraps, add the slaw and top with crispy chicken tenders, pickles and additional honey mustard (if desired). Option to brown in a pan or enjoy them as is!

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months. 

Chicken wraps with honey mustard on a white plate with pickles.  Gold spoon on the side.

Recipe FAQs

Can I use chicken thighs?

Yes, use chicken thighs in place of tenders if you’s like however the cook time will vary slightly and they may not crisp up as much.

Can I make these gluten free?

Yes use all purpose gluten free flour and skip the corn flakes to make these wraps gluten free.

How do I reheat honey mustard chicken wraps?

Reheat the wraps easily by popping them into an air fryer or toaster oven for a few minutes. You can also microwave them but do keep in mind the chicken will not be crispy.

Recipe Tips

If You Aren’t Making Your Own, Use High-Quality Honey and Mustard. Opt for good-quality honey and Dijon mustard to enhance the overall taste of the dish. The quality of these primary ingredients significantly influences the final flavor of the honey mustard sauce.

Adjust the Sweetness and Tanginess. Taste the honey mustard sauce before coating the slaw and chicken to ensure it has the right balance of sweetness and tanginess. You can adjust the quantities of honey and mustard according to your personal preference, creating a sauce that suits your taste buds.

Warm Tortillas Correctly. Warm the tortillas or wraps before assembling to make them more pliable and easier to roll. You can heat them briefly in a dry skillet or microwave them with a damp paper towel to keep them soft and prevent cracking.

Recipe Pairings

These wraps are so great on their own and very fillings but they pair wonderfully with my Crispy Homemade Fries, Spicy Cucumber Salad or a Lemon Orzo Salad.

Other Wraps To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Chicken wraps with honey mustard on a white plate with pickles.
5 from 2 votes

Honey Mustard Chicken Wraps

Honey Mustard Chicken Wraps are a sweet, tangy must have wrap. Full of crunchy slaw and crispy chicken in each bite. 
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 5 wraps

Equipment

  • large heavy bottomed skillet
  • mixing bowls

Ingredients 

Chicken

  • ¼-⅓ cup avocado oil , to pan fry the chicken *see notes
  • 1 lb chicken tenderloins , *see notes
  • 2 large eggs
  • ¾ cup all purpose flour
  • cup corn flakes, crushed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp dried dill
  • 1 tsp dried basil
  • ½ tsp salt
  • ½ tsp black pepper

Honey Mustard

  • ½ cup dijon mustard
  • ¼ cup mayo
  • 2-3 Tbsp honey , *taste as you go and adjust honey as needed to your preference
  • 3-4 Tbsp water, *to thin the sauce.

Slaw

  • cup green cabbage, shredded
  • ½ cup honey mustard, *from the homemade batch above, excess will be drizzled on wraps.
  • ¼ cup banana peppers, chopped
  • 2-3 Tbsp banana pepper liquid
  • cup shredded jack cheese , *or any shredded cheese of choice
  • ½ cup tomatoes, diced

Wraps

  • 4-5 large tortillas
  • ¼ cup dill or spicy pickles , optional for garnish

Instructions 

  • Add all the slaw ingredients to a large bowl except honey mustard, mix together well and set aside.
  • If making your own honey mustard, make this first and set aside. Whisk honey mustard ingredients together well, set aside. Next, prepare tenders or chicken breasts accordingly. In a shallow bowl, whisk together the eggs and set it aside.
  • In a second shallow bowl or dish, whisk together the flour, crushed corn flakes, garlic powder, salt, onion powder, paprika, dill, basil and black pepper. 
  • In two batches, dredge the chicken tenderloins in the flour mixture, then in the egg mixture, and once more in the flour mixture.
    If pan frying: Begin to heat oil in a large/heavy bottomed skillet. Transfer the chicken to the hot oil and fry for 5-8 minutes on each side until golden brown and crispy. **The internal temperature of the chicken should be 165º. Transfer the chicken tenders to a paper towel-lined surface to absorb excess grease. 
  • If baking: the tenders for a healthier option, add the battered (dredged) tenders to a parchment lined baking sheet. Spritz the tenders with spray oil and bake on 375º for 20-25 minutes or until they are 165º internally.
  • Add ⅓ – ½ cup of the honey mustard to the slaw, mix well. Assemble the wraps, add the slaw and top with crispy chicken tenders, pickles and additional honey mustard (if desired). Option to brown in a pan or enjoy them as is! 

Notes

*chicken breasts cut into strips will also work. 
*any high smoke point oil will work. Please skip this ingredient if you are BAKING the chicken! 
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   

Nutrition

Serving: 1wrap | Calories: 595kcal | Carbohydrates: 52g | Protein: 30g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 144mg | Sodium: 1143mg | Potassium: 647mg | Fiber: 5g | Sugar: 16g | Vitamin A: 407IU | Vitamin C: 29mg | Calcium: 170mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: lunch
Cuisine: American
Servings: 5 wraps
Calories: 595
Keyword: Chicken, Lunch, Wrap
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Recipe Rating




3 Comments

  1. 5 stars
    I made these for dinner tonight and my family loved them. The honey mustard is delicious and I loved how the slaw complimented the chicken.

  2. 5 stars
    This was excellent. My kids loved it and they are such picky eaters. Definitely making us again soon.