Honey Mustard Crispy Chicken Wrap


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

Honey Mustard:

  • ½ cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • ½ tablespoon lemon juice

How to Cook

Oven 375 degrees

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 and ENJOY it.

Nutrition Facts

  • 897 calories
  • 57.6 g total fat
  • 119 mg cholesterol
  • 1411 mg sodium.
  • 65.3 g carbohydrates
  • 35.2 g protein

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