Honey Mustard Crispy Chicken Wrap

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

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.
Honey Mustard Crispy Chicken Wrap
Honey Mustard Crispy Chicken Wrap

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

Categories

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