Honey Mustard Chicken Wrap
Ingredients
- 1 tortilla (burrito size)
- 1 chicken tender (frozen or made fresh)
- ½ cup romaine (or 2-3 green leaf lettuce pieces)
- 2 pickles (diced small)
- 1 tbsp cherry tomatoes (halved)
- 1 tbsp cheddar cheese (shredded)
For Honey Mustard:
- 1 tbsp greek yogurt
- ½ tbsp mayo
- 1 tsp dijon mustard (option to use the grainy or smooth)
- 1 tsp honey
- ½ tsp white vinegar
For Chicken Tenders (option to use frozen instead):
- ¼ cup avocado oil (or neutral oil, about 2 tsp are absorbed)
- ⅓ cup panko bread crumbs
- ¼ tsp garlic powder
- ¼ tsp paprika
- salt (a pinch)
Instructions
- Pulse panko crumbs in a blender a few times, add garlic powder, onion powder, paprika, salt and mix. Press tender firmly into panko crumbs on each side a few times so the crumbs stick.
- Heat avocado oil in a small skillet over medium heat, add chicken and cook for 2-3 minutes on each side, or until golden brown and cooked though.
- Add all ingredients for honey mustard sauce to a small mixing bowl. Stir well and set aside.
- In another small mixing bowl, add lettuce, pickles, and tomatoes. Add honey mustard sauce (leaving a little to drizzle later) and stir until all veggies are well coated.
- Warm your wrap in the microwave or in a non stick pan slightly. Add lettuce mix, chicken, cheese, and a drizzle of sauce (in that order). Fold in corners, roll, warm in a pan with a spray of butter/oil (or enjoy as is), then cut in half.
Notes
If you are short on time/ingredients, skip the homemade sauce and use a lite honey mustard sauce instead! You can also use your favorite frozen tenders if you want to skip the making them yourself.
Nutrition
Serving: 1 wrap | Balanced: 3 | Cal: 470 kcal | Carb: 49 g | Protein: 22 g | Fat: 21 g
I made this with viral cucumber salad on this site as well, so good! I used a low carb tortilla to cut down on carbs and I used bare (brand) chicken tenders which is low carb high protein. This was a great meal, with AmAzing macros!!!