Print

Crispy Chicken Wrap with Honey Mustard Sauce

A close-up of a Crispy Chicken Wrap with Honey Mustard Sauce cut in half, showing crispy chicken, lettuce, and purple cabbage.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a satisfying wrap featuring crunchy fried chicken strips coated in a homemade sweet and tangy honey mustard sauce.

Ingredients

Scale
  • 2 large chicken breasts, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 large eggs, beaten
  • 1/4 cup milk
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying (about 2 inches deep)
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup sliced red onion
  • 1/2 cup shredded cheddar cheese
  • For the Honey Mustard Sauce:
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon apple cider vinegar

Instructions

  1. Prepare the chicken dredge: Mix flour, salt, pepper, and paprika in a shallow dish. In a second dish, whisk the eggs and milk. In a third dish, place the panko breadcrumbs.
  2. Dredge the chicken strips first in the flour mixture, shaking off excess. Dip into the egg mixture, allowing excess to drip off. Finally, press firmly into the panko breadcrumbs to coat completely.
  3. Heat the vegetable oil in a deep skillet to 350°F (175°C). Carefully add the breaded chicken strips in batches, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove chicken and place on a wire rack set over paper towels to drain excess oil.
  4. Make the honey mustard sauce: Whisk together the Dijon mustard, honey, mayonnaise, and apple cider vinegar in a small bowl until smooth.
  5. Warm the tortillas briefly in a dry skillet or microwave until pliable.
  6. Assemble the wraps: Lay a warm tortilla flat. Spread a generous amount of honey mustard sauce down the center. Layer with shredded lettuce, red onion, crispy chicken strips, and a sprinkle of cheddar cheese.
  7. Fold the sides of the tortilla inward, then tightly roll from the bottom up to secure the filling. Slice in half if desired and serve immediately.

Notes

  • To keep the wrap from getting soggy, place the lettuce directly against the tortilla before adding the sauce and chicken.
  • For an air fryer option, spray the breaded chicken with cooking spray and cook at 400°F (200°C) for 10 to 12 minutes, flipping halfway.
  • If you prefer a tangier sauce, increase the apple cider vinegar to 1 1/2 teaspoons.

Nutrition

Find it online: https://hungryhearld.com/crispy-chicken-wrap-with-honey-mustard-sauce/