Save I was running late for a picnic last spring when I threw together these wraps with whatever was in the fridge. The chicken sizzled just right, the honey mustard came together in seconds, and by the time I rolled the last tortilla, I knew I'd stumbled onto something I'd make again and again. There's something about the balance of sweet, tangy, and savory that just works. No fuss, no fancy ingredients, just a solid meal that holds up whether you're eating at the table or in the car. It became my go-to whenever I needed something quick but didn't want to compromise on flavor.
One Saturday afternoon, my neighbor stopped by unannounced and I panicked about lunch. I had chicken tenders thawing and a few tortillas left in the pantry. I cooked the chicken, whisked the dressing, and within minutes we were sitting on the porch with wraps in hand. She asked for the recipe before she even finished eating. That's when I realized this wasn't just convenient, it was actually really, really good.
Ingredients
- Chicken tenders: They cook faster than breasts and stay tender without much effort, making them perfect for a quick weeknight wrap.
- Olive oil: Just enough to get a nice golden sear on the chicken without making it greasy.
- Salt, black pepper, and paprika: Simple seasoning that lets the chicken shine while adding a subtle warmth from the paprika.
- Dijon mustard: The backbone of the dressing, it brings sharpness and depth that yellow mustard just can't match.
- Honey: Balances the tang of the mustard with a smooth, natural sweetness.
- Mayonnaise: Adds creaminess and helps the dressing cling to every bite.
- Lemon juice: A splash brightens the whole dressing and keeps it from feeling too heavy.
- Flour tortillas: Soft, pliable, and sturdy enough to hold all the fillings without tearing.
- Romaine or iceberg lettuce: Adds that essential crunch and freshness in every bite.
- Tomato and red onion: Optional but worthwhile, they bring color, juiciness, and a little bite.
Instructions
- Heat the skillet:
- Preheat your skillet over medium heat and drizzle in the olive oil. Let it warm until it shimmers slightly, that's when you know it's ready for the chicken.
- Season and cook the chicken:
- Season the chicken tenders with salt, pepper, and paprika, then lay them in the hot skillet. Cook for 4 to 5 minutes per side until they're golden brown and cooked through, then let them rest for a couple of minutes before slicing.
- Make the honey mustard dressing:
- In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt and pepper. Taste it and adjust if you want it sweeter or tangier.
- Warm the tortillas:
- Heat each tortilla in a dry skillet or microwave for just a few seconds. This makes them soft and easier to roll without cracking.
- Assemble the wraps:
- Lay a tortilla flat and spread a generous spoonful of honey mustard down the center. Layer on the lettuce, sliced chicken, tomato, and red onion, then drizzle more dressing over the top.
- Roll it up:
- Fold the sides of the tortilla inward, then roll tightly from the bottom to form a snug wrap. Slice it in half and serve right away.
Save I packed these wraps for a road trip once, wrapping each one tightly in foil. Hours later, they were still delicious, the tortilla soft, the chicken still flavorful, the dressing soaked into every layer. My kids didn't complain once about being hungry, and that alone felt like a small victory. It's funny how a simple wrap can turn a long drive into something a little more pleasant.
Make It Your Own
This recipe is flexible enough to handle whatever you have on hand. Grilled chicken works beautifully if you're firing up the grill, and baked chicken is just as good if you prefer the oven. I've added sliced avocado when I had one ripening on the counter, and crispy bacon when I wanted something indulgent. Shredded cheese, especially cheddar or pepper jack, melts slightly into the warm chicken and makes everything feel a little more decadent. You can even swap in Greek yogurt for the mayo if you want a lighter, tangier dressing.
Storing and Reheating
If you have leftovers, store the components separately to keep the tortillas from getting soggy. The chicken and dressing will keep in the fridge for up to three days, and you can assemble fresh wraps whenever you're ready. I've reheated the chicken in a skillet for a minute or two, just to warm it through, and it tastes nearly as good as when it was first cooked. The dressing actually gets better after sitting for a few hours, the flavors meld and deepen in a way that makes the second day even more satisfying.
Serving Suggestions
These wraps are hearty enough to stand alone, but I like serving them with a handful of crispy sweet potato fries or a simple side salad. A cold drink, lemonade or iced tea, rounds out the meal perfectly. Sometimes I'll cut the wraps into smaller pinwheels for parties or lunch boxes, and they always disappear fast.
- Pair with baked chips or veggie sticks for a lighter lunch.
- Serve alongside coleslaw for added crunch and tang.
- Pack them in foil for picnics, hikes, or busy afternoons on the go.
Save This wrap has earned its place in my weekly rotation, and I hope it does the same for you. It's proof that simple ingredients and a little care can turn into something you'll crave again and again.
Recipe Q&A
- → Can I use chicken breast instead of chicken tenders?
Yes, chicken breast works well. Cut a whole chicken breast into strips or pound it to even thickness before cooking. Pan-sear or grill for 5-6 minutes per side until cooked through.
- → How do I prevent the tortilla from tearing when rolling?
Warm your tortillas briefly in a dry skillet or microwave before assembly. This makes them more pliable and less prone to cracking. Don't overfill—use just enough dressing and fillings to allow the tortilla to fold without splitting.
- → Can I make the honey-mustard dressing ahead of time?
Absolutely. The dressing keeps refrigerated in an airtight container for up to 5 days. Whisk it again before using, as it may separate slightly during storage. You can also prepare the chicken and chop vegetables in advance for quick assembly.
- → What are some topping variations for this wrap?
Try sliced avocado, shredded cheddar or Swiss cheese, crispy bacon, cucumber slices, or cilantro for fresh flavor. Swap the dressing by using ranch, chipotle mayo, or a balsamic glaze for different taste profiles.
- → Is this wrap suitable for meal prep?
Yes, but keep components separate until ready to eat. Store cooked chicken and dressing in separate containers, and assemble wraps fresh. This prevents the tortilla from becoming soggy. Wraps stay fresh refrigerated for 3-4 days when stored properly.