Save My coworker used to bring these wraps to lunch meetings, and the smell alone would derail whatever we were discussing. One Thursday, I finally asked her what was in them, and she laughed and said it was just chicken and honey mustard, nothing fancy. I tried making them that weekend and realized she was right, they didn't need to be fancy to be completely satisfying. Now they're my go-to whenever I need something quick that still feels like I put in effort.
I made these for my nephew's soccer team once, and the kids devoured them in minutes. One of the parents asked if I'd catered it, which made me laugh because I'd literally assembled them in my kitchen an hour before. Watching them disappear so fast reminded me that simple food, done right, can be the most impressive thing you bring to the table.
Ingredients
- Chicken tenders: These cook faster than breasts and stay tender without much fuss, making them perfect for a quick weeknight wrap.
- Olive oil: Just enough to keep the chicken from sticking and to help the seasoning brown nicely in the pan.
- Salt, black pepper, and paprika: Simple seasoning that lets the chicken shine without competing with the honey mustard.
- Dijon mustard: Provides that sharp, tangy backbone that balances out the sweetness of the honey.
- Honey: Adds a mellow sweetness that rounds out the mustard and makes the dressing cling to everything.
- Mayonnaise: Brings creaminess and helps the dressing coat the fillings smoothly.
- Lemon juice: A splash of brightness that cuts through the richness and wakes up the whole dressing.
- Flour tortillas: Soft and pliable, they wrap around the fillings without tearing or falling apart.
- Romaine or iceberg lettuce: Adds crunch and freshness that contrasts beautifully with the warm, tender chicken.
- Tomato and red onion: Optional but worthwhile, they bring color, moisture, and a bit of sharpness to each bite.
Instructions
- Heat the skillet:
- Place your skillet over medium heat and let it warm up for a minute or two before adding the olive oil. The oil should shimmer slightly but not smoke.
- Season and cook the chicken:
- Sprinkle salt, pepper, and paprika evenly over the chicken tenders, then lay them in the hot skillet. Cook for 4 to 5 minutes per side until they're golden and cooked through, then let them rest briefly before slicing.
- Mix the honey mustard dressing:
- In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt and pepper until smooth. Taste and adjust seasoning if needed.
- Warm the tortillas:
- Heat each tortilla in a dry skillet for a few seconds on each side, or microwave them wrapped in a damp towel for 15 seconds. This makes them easier to fold without cracking.
- Assemble the wraps:
- Lay a tortilla flat and spread a generous spoonful of dressing down the center. Layer lettuce, sliced chicken, tomato, and red onion on top, then drizzle with more dressing.
- Roll and serve:
- Fold in the sides of the tortilla, then roll tightly from the bottom up. Slice in half on a diagonal and serve right away while the chicken is still warm.
Save One evening, I made these for dinner and my partner took one bite and said it tasted like summer road trips. I hadn't thought of it that way, but he was right, there's something about the sweetness and crunch that feels light and carefree. Now every time I make them, I think about windows down and a cooler in the backseat.
Storing and Reheating
If you're meal prepping, keep the components separate and assemble the wraps right before eating. The chicken stays good in the fridge for up to three days, and the dressing will last even longer. You can reheat the chicken gently in a skillet or microwave, but don't warm the whole wrap or the lettuce will wilt and the tortilla will get soggy. Assemble cold wraps with room temperature chicken if you're packing lunch, they'll taste fresh without needing to be heated.
Customizing Your Wraps
I've thrown in everything from sliced avocado to crumbled bacon, and it always works. Shredded cheese, especially cheddar or pepper jack, melts slightly against the warm chicken and adds richness. If you want more vegetables, try shredded carrots, cucumber slices, or even roasted red peppers. Swap the lettuce for spinach or arugula if you want a peppery bite, or use whole wheat tortillas for a heartier texture.
Making It Lighter or Richer
For a lighter version, I've swapped the mayo for Greek yogurt and it still tastes creamy and tangy. You can also grill the chicken instead of pan searing it to cut down on oil. On the flip side, if you want to make it more indulgent, add crispy bacon, extra cheese, or even a handful of tortilla strips for crunch. The dressing is forgiving, you can adjust the honey or mustard ratio depending on whether you like it sweeter or sharper.
- Try adding a pinch of smoked paprika to the dressing for a subtle smoky undertone.
- If you like heat, stir in a dash of hot sauce or sprinkle red pepper flakes over the chicken.
- Use low carb tortillas or lettuce wraps if you're watching carbs but still craving the flavors.
Save These wraps have become one of those recipes I don't even think about anymore, I just make them. They're proof that you don't need a long ingredient list or complicated techniques to create something that feels satisfying and complete.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, you can cook the chicken tenders 1-2 days in advance and store them in an airtight container in the refrigerator. Reheat gently in a skillet or microwave before assembling the wraps.
- → What's the best way to keep tortillas soft and pliable?
Warm the tortillas in a dry skillet for a few seconds on each side, or wrap them in a damp paper towel and microwave for 10-15 seconds. This makes them easier to fold without cracking.
- → Can I use boneless, skinless chicken breasts instead of tenders?
Absolutely. Cut chicken breasts into strips or pound them thin for even cooking. Cook for 6-7 minutes per side depending on thickness until the internal temperature reaches 165°F.
- → How do I prevent the wrap from getting soggy?
Pat the lettuce and tomato dry with paper towels before assembling. Apply dressing sparingly on the tortilla first, then build your fillings. Serve immediately or wrap tightly in foil to enjoy later.
- → What are some good substitutions for mayonnaise in the dressing?
Greek yogurt, sour cream, or dairy-free mayo work well as lighter alternatives. Use the same amount as mayonnaise for a similar consistency and creamy texture in your honey-mustard dressing.
- → How long do these wraps stay fresh if made ahead?
Wrapped tightly and refrigerated, these wraps stay fresh for up to 24 hours. For best texture, assemble them no more than 2-3 hours before eating to prevent the tortilla from becoming too moist.