Honey Mustard Crispy Chicken Wrap

Honey Mustard Crispy Chicken Wrap Use crushed, crisp rice cereal squares instead of panko crumbs with gluten-free wraps for a gluten-free version!

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist
Honey Mustard:

Time Details

    PREP : 20 mins

    COOK : 25 mins

    TOTAL : 45 mins

    SERVING : 6

    YIELD : 6 wraps

  • 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.

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  • 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.

Per Serving: 897 calories; protein 35.2g; carbohydrates 65.3g; fat 57.6g; cholesterol 119.3mg; sodium 1411.4mg.