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–+ servings
Chicken wraps with honey mustard on a white plate with pickles.
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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
Diet: Low Lactose
Servings: 5 wraps
Author: Bailey Rhatigan

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
  • ⅓ 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

  • 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
  • 2-3 Tbsp banana pepper liquid
  • ⅓ 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