Honey Mustard Crispy Chicken Wrap

Crispy panko-crusted chicken breasts are drizzled with a homemade honey mustard dressing to make these easy tortilla wraps.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 897 Calories

Ingredients

• 1 egg
• 2 tablespoons honey
• ½ cup shredded Cheddar cheese
• ½ cup mayonnaise
• 3 green onions, thinly sliced
• 2 cups shredded lettuce
• ⅓ cup sliced almonds
• 8 slices bacon, cooked and crumbled
• ½ tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons yellow mustard
• ½ teaspoon Spice Islands® Garlic Powder
• ¼ cup Mazola® Corn Oil
• ½ teaspoon Spice Islands® Fine Grind Sea Salt
• ¼ teaspoon Spice Islands® Fine Grind Black Pepper
• 1 pound boneless skinless chicken breasts
• 1 cup panko crumbs
• ½ teaspoon Spice Islands® Onion Powder
• 1 cup red grapes, halved
• 6 (10 inch) sun-dried tomato tortillas

Recipe Instructions

Step 1

Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. Transfer to a plate and cut into strips.

Step 2

Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl. Combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. Wrap up and serve.