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Honey Mustard Crispy Chicken Wrap
Honey Mustard Crispy Chicken Wrap
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
"Panko-crusted chicken wraps with homemade honey mustard dressing."
Ingredients:
  • 1 pound boneless skinless chicken breasts
  • 1 egg
  • 1 cup panko crumbs
  • 0.5 teaspoon Spice Islands® Fine Grind Sea Salt
  • 0.25 teaspoon Spice Islands® Fine Grind Black Pepper
  • 0.5 teaspoon Spice Islands® Garlic Powder
  • 0.5 teaspoon Spice Islands® Onion Powder
  • 0.25 cup Mazola® Corn Oil
  • 8 slices bacon, cooked and crumbled
  • 2 cups shredded lettuce
  • 1 cup red grapes, halved
  • 0.5 cup shredded Cheddar cheese
  • 3 green onions, thinly sliced
  • 0.33333334326744 cup sliced almonds
  • 6 (10 inch) sun-dried tomato tortillas
  • 0.5 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 0.5 tablespoon lemon juice
Instructions:
  • Place one chicken breast in a resealable freezer bag and gently pound until it is about 1/2-inch thick. In a shallow bowl, beat the egg lightly. In another shallow bowl, mix panko crumbs, salt, pepper, garlic powder, and onion powder. Dip chicken breasts in the egg, letting excess drip off, then coat with the panko mixture by pressing gently. Heat oil in a large skillet over medium-high heat. Cook chicken for 2 to 3 minutes on each side until brown, crispy, and cooked through. Transfer to a plate and slice into strips.
  • Prepare the honey mustard by mixing mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice in a bowl. Fill the tortillas with chicken, honey mustard, bacon, lettuce, grapes, cheddar cheese, green onions, and almonds. Roll them up and enjoy!

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