Make a mouthwatering honey mustard chicken wrap for a quick lunch, dinner, or snack. The simple wraps are brimming with fresh ingredients like creamy honey mustard sauce, juicy chicken breasts, and crunchy veggies. For more healthy meals, try turmeric black pepper chicken or air fryer London broil.
Key Ingredients
- Honey Mustard Sauce: Use store-bought honey mustard dressing or prepare a tangy honey mustard sauce from scratch using classic yellow mustard, honey, Greek yogurt, mayonnaise, black mustard seeds, and olive oil.
- Oil: Coat the chicken with extra-virgin olive oil to help the spices adhere and to prevent the chicken breasts from sticking to the baking sheet.
- Spices: Season the chicken with garlic powder, onion powder, kosher salt, smoked paprika, dried thyme, and coarse black pepper.
- Chicken: Use two to three boneless, skinless chicken breasts cut into slices to create a perfect bite. If you don’t feel like baking the chicken, grill it as I do for tandoori chicken tikka or joojeh kabob, or try one of these chicken substitutes.
What chicken can I used for this wrap?
Use any chicken you have available to make the versatile and easy chicken wrap recipe. Precooked chicken strips (breaded or grilled) are my favorite choice, or you can use chicken nuggets, chicken tenders, or store-bought rotisserie chicken like the ones from Costco.
The wraps are a great way to repurpose leftover chicken from a previous meal—try using thin-cut chicken breasts or Dutch oven pulled chicken. You can even use deli chicken meat or canned chicken in a pinch.
- Tortilla: Use burrito-size flour tortillas large enough to fit the chicken, honey mustard sauce, and all your favorite toppings.
- Toppings: Speaking of toppings, finish the wraps with shredded cheddar cheese, shredded lettuce, diced tomatoes, avocado slices, and sliced red onion.
Additions and Substitutions
- Try protein spinach wraps or carb-balance tortillas for a low-carb alternative.
- Include crispy bacon or turkey bacon. I like to prepare bacon ahead of time and keep it in a separate container so I can add it to wraps whenever I want.
- Replace the suggested toppings with tangy homemade coleslaw, dill pickles, green onions, sumac onions, carrot slices, or pickled yellow onions.
- Sear the honey mustard chicken wrap in a large skillet after assembling the ingredients if you prefer a warm, toasted wrap.
How to Make a Honey Mustard Chicken Wrap
The full recipe with measurements is in the recipe card below.
Step 1: Add yellow mustard, honey, Greek yogurt, mayonnaise, black mustard seeds, and olive oil to a small bowl. Whisk to combine and set it aside.
Step 2: Begin by slicing the chicken breasts in half. Then, place a chicken cutlet into a plastic bag or between two sheets of parchment paper or plastic wrap. Use a meat tenderizer or rolling pin to pound it into an even thickness. Repeat with the remaining chicken breasts.
Step 3: Preheat the oven to 425°F (218℃). Mix the olive oil, garlic powder, onion powder, salt, smoked paprika, dried thyme, and black pepper in a mixing bowl. Pat the chicken breasts dry with a paper towel and transfer them to the bowl. Toss to combine.
Step 4: Arrange the chicken onto a wire rack set into a rimmed baking sheet. Cook for 15-25 minutes until golden brown. You can also broil the chicken for 3-4 minutes if you prefer a crispy coating.
How do you know when the chicken is done?
You can tell the chicken is cooking when it reaches a safe internal temperature of 165°F (74°C). You can check the temperature by inserting a food thermometer into the thickest part of the chicken.
Step 5: Remove chicken from the oven and let it rest on a cutting board for 5-10 minutes before slicing.
Step 6: Spoon honey mustard onto a flour tortilla. Add shredded cheese, veggies, chicken slices, and more honey mustard sauce before rolling the tortilla into a wrap.
Expert Tips
- Keep an eye on the temperature. Cooking times can vary depending on your oven and the size of the chicken breasts. Bake the chicken until it reaches a minimum internal temperature of 165°F (74°C).
If you enjoy the wraps, try one of these easy lunch recipes!
Serving Suggestions
The healthy wraps are ideal for lunches, meal prep, a quick snack, or kids’ lunch boxes.
Pair them with sides like French fries, roasted potatoes, sweet potato fries, or potato salad. For a lighter option, try salads such as vinegar coleslaw, sumac cucumbers, arugula and spinach salad, cucumber carrot salad, or a vegetable chopped salad.
Serve them with vegetables like corn on the cob, green beans, or air fryer Brussels sprouts for a complete meal. And the honey mustard wrap tastes great with no-cook side dishes like potato chips, fresh fruit, or fresh veggies.
What To Do With Leftovers
- Refrigerate: Store the leftover chicken strips in an airtight container for 3-4 days.
- Freeze: Let the chicken cool completely. Meanwhile, spread the honey mustard onto a tortilla wrap (leave off the vegetables). Add some of the chicken and roll it up. Cover the wrap with aluminum foil and transfer it to a freezer-safe container or bag; repeat with the remaining ingredients. A honey mustard chicken wrap will freeze for 2-3 months.
- Thaw: Defrost the chicken wraps in the fridge overnight for the best results.
- Reheat: Reheat defrosted or refrigerated wraps in the oven at 400°F (204°C) for 5-10 minutes.
- Repurpose: Use the leftover chicken for a quick salad or make more chicken wraps.
Frequently Asked Questions
Can I make the recipe in advance?
Follow the recipe as it is if you are making the wraps for meal prep; however, I suggest storing the sauce, chicken, and vegetables separately so you can build the wraps at your convenience.
More Easy Chicken Recipes:
Honey Mustard Chicken Wrap
- Small Bowl
- Meat Tenderizer or Rolling Pin
- 2 tablespoons yellow mustard
- 2 tablespoons honey
- 1 tablespoon Greek yogurt
- 1 tablespoon mayonnaise
- ¼ teaspoon black mustard seeds
- 1 tablespoon extra-virgin olive oil
- 3 tablespoon extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ¼ teaspoon coarse black pepper
- 2 chicken breasts, cut in half horizontally
- 4 tortillas or wraps
- ½ cup shredded cheddar cheese, loosely packed
- 1 cup shredded romaine lettuce, loosely packed
- ½ medium cucumber, thinly sliced or quartered
- 1 medium Roma tomato, thinly quartered
- ½ medium avocado, cut into cubes
- ½ medium red onion, thinly sliced
- 1 large dill pickle, sliced
- Add yellow mustard, honey, Greek yogurt, mayonnaise, black mustard seeds, and olive oil to a small bowl. Whisk to combine and set it aside.
- Begin by slicing the chicken breasts in half. Then, place a chicken cutlet into a plastic bag or between two sheets of parchment paper or plastic wrap. Use a meat tenderizer or rolling pin to pound it into an even thickness. Repeat with the remaining chicken breasts.
- Preheat the oven to 425°F (218℃). Mix the olive oil, garlic powder, onion powder, salt, smoked paprika, dried thyme, and black pepper in a mixing bowl. Pat the chicken breasts dry with a paper towel and transfer them to the bowl. Toss to combine.
- Arrange the chicken onto a wire rack set into a rimmed baking sheet. Cook for 15-25 minutes until golden brown. You can also broil the chicken for 3-4 minutes if you prefer a crispy coating. Tip: You can tell the chicken is cooking when it reaches a safe internal temperature of 165°F (74°C). You can check the temperature by inserting a food thermometer into the thickest part of the chicken.
- Remove chicken from the oven and let it rest on a cutting board for 5-10 minutes before slicing.
- Spoon honey mustard onto a flour tortilla. Add shredded cheese, veggies, chicken slices, and more honey mustard sauce before rolling the tortilla into a wrap.
- Keep an eye on the temperature. Cooking times can vary depending on your oven and the size of the chicken breasts. Bake the chicken until it reaches a minimum internal temperature of 165°F (74°C).