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Honey Mustard Chicken wraps in a ceramic bowl with chips on the side.
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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 Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: lunch
Cuisine: American
Servings: 5 wraps
Author: Bailey Rhatigan

Equipment

  • large heavy bottomed skillet
  • mixing bowls

Ingredients

Chicken

  • 4 Tbsp avocado oil to pan fry the chicken *see notes
  • 1 lb chicken tenderloins or sliced chicken breasts
  • 2 large eggs, whisked
  • ¾ cup all purpose flour or all purpose gluten free flour
  • ⅓ cup corn flakes, crushed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp dried dill
  • ½ tsp each salt & black pepper

Honey Mustard

  • ⅓ cup dijon mustard or grain mustard
  • ¼ Tbsp mayo or greek yogurt
  • 2-3 Tbsp honey *taste as you go and adjust honey as needed to your preference
  • 1-2 Tbsp water *to thin the sauce.

Slaw

  • 3½ cup green cabbage, shredded
  • ½ cup honey mustard *from the homemade batch above, excess will be drizzled on wraps.
  • ¼ cup banana peppers, chopped
  • ⅓ cup shredded jack cheese *or any shredded cheese of choice
  • ½ cup tomatoes, diced

Wraps

  • 4-5 large tortillas

Instructions

  • If making your own honey mustard, make this first and set aside. Whisk honey mustard ingredients together well, set aside.
  • Make slaw. Add all the slaw ingredients to a large bowl and ⅓ of the honey mustard, mix together well and set aside. The rest of the mustard will be drizzled on the wraps.
  • Make the chicken. 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, 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. Line them on a baking dish for ease.
    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: 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.
  • Assemble the wraps, add the slaw and top with crispy chicken tenders, pickles and additional honey mustard (if desired). Option to brown the wraps 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: 574kcal | Carbohydrates: 44g | Protein: 30g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 144mg | Sodium: 853mg | Potassium: 631mg | Fiber: 4g | Sugar: 16g | Vitamin A: 391IU | Vitamin C: 28mg | Calcium: 161mg | Iron: 4mg