Honey Mustard Chicken Wrap

Diet:

Egg-free

Nut-free

Makes: wrap

Per portion: 470kcal

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)

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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