These tasty Honey Mustard Chicken Wraps totally hit the spot! They mix chicken with a sweet and tangy sauce, plus lots of fresh veggies all bundled up in a soft tortilla.
Ready in just 25 minutes, these wraps are super easy to throw together. The homemade honey mustard sauce takes barely any effort but adds so much flavor. Way better than anything from a bottle!
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I love these honey mustard chicken wraps because they’re so versatile and perfect for lunch boxes, quick dinners, or even cut into smaller pieces for a party platter.
The honey mustard sauce is definitely the star here. It has the perfect balance of sweetness from the honey and tanginess from the Dijon mustard. Sometimes I make a double batch of the sauce and use it as a salad dressing or a dip for raw veggies.
You can customize these wraps based on what you have in your fridge. Red bell peppers add a nice crunch and sweetness, but any color bell pepper works great. Sometimes I’ll throw in some avocado slices for creaminess or swap the lettuce for spinach. When tomatoes are in season, I love adding those too.
These wraps travel really well if you’re taking them to work or school. Just wrap them tightly in parchment paper or foil. I like to prep all the ingredients at the beginning of the week and assemble fresh wraps each morning. This keeps everything crisp and prevents the tortillas from getting soggy.
Ingredient Notes
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Chicken: Boneless, skinless chicken breasts work great here because they cook quickly and stay tender when sliced thin. You could also use chicken tenders or even leftover rotisserie chicken to save time.
- DIJON MUSTARD: This gives the sauce its distinctive tangy flavor. Whole grain Dijon adds nice texture, but smooth works perfectly too. In a pinch, yellow mustard will work, but the flavor will be different.
- Honey: Regular clover honey is perfect, but you could use maple syrup or agave for a different twist on sweetness.
- Apple cider vinegar: This brightens up the sauce with a bit of acidity. White wine vinegar or even lemon juice can substitute if needed.
- Tortillas: Large flour tortillas wrap up all the fillings easily, but whole wheat adds extra nutrition. For a lower-carb option, try the low-carb tortillas or even large lettuce leaves!
- Veggies: The combination of lettuce, red peppers, and cucumbers provides different textures and flavors, but feel free to use whatever vegetables you have on hand. Shredded carrots, spinach, or avocado all work beautifully.
- Cheese: Shredded cheddar or mozzarella adds creaminess, but pepper jack would add a nice kick. Skip it entirely for a dairy-free option.
- Red onion: These add a nice sharp flavor contrast, but they’re optional if you’re not an onion fan. Green onions make a milder substitute.
How To Make Honey Mustard Chicken Wraps
Start by preparing your chicken for quick cooking. Slice the chicken breasts into thin strips. This helps them cook evenly and makes them easier to place in the wraps later.
Heat the olive oil in a skillet over medium heat until it shimmers slightly. Add the chicken strips seasoned with garlic powder, smoked paprika, salt, and pepper.
Cook the chicken for about 7-10 minutes, stirring occasionally to ensure all sides get golden brown. You’ll know they’re done when the chicken is no longer pink in the center and has developed a nice caramelized exterior. Once cooked through, transfer the chicken to a clean plate and set it aside.
While the chicken is cooling slightly, mix up your honey mustard sauce. In a small bowl, combine the Dijon mustard, honey, and apple cider vinegar. Whisk everything together until the sauce becomes smooth and the honey is fully incorporated. Taste it and adjust the sweetness or tanginess by adding more honey or mustard.
Now it’s time to assemble your wraps. First, warm your tortillas briefly in a dry skillet or microwave for about 10-15 seconds to make them more pliable and prevent cracking. Lay each tortilla flat on your work surface, then spread a generous layer of honey mustard sauce down the center.
Layer your fresh ingredients on top of the sauce. Start with the lettuce, followed by red peppers, cucumbers, and red onion if using and cooked chicken strips. Sprinkle the shredded cheese over the chicken. If you’d like extra flavor, drizzle a bit more honey mustard sauce over the chicken.
Finally, fold in the sides of the tortilla, then roll it up tightly from the bottom to secure all the fillings inside. Serve immediately while the chicken is still warm and the vegetables are crisp.
Make Ahead, Storing and Freezing
Make Ahead: These wraps are perfect for meal prep! You can cook the chicken and prepare the honey mustard sauce up to 3 days in advance. Slice all your vegetables the night before and store them in separate containers with a paper towel to absorb excess moisture. Assemble your wraps just before eating.
Store: Keep any leftover chicken in an airtight container in the refrigerator for up to 3 days. Store the vegetables, sauce, and tortillas separately to prevent sogginess. When ready to eat, warm the chicken slightly in the microwave for about 30 seconds before assembling your wrap with the fresh ingredients.
Freezing: The cooked chicken freezes well for up to 2 months. Portion it into freezer bags for quick meal prep later. The honey mustard sauce can also be frozen in small containers for up to 1 month.
Substitutions and Variations
- Protein Swap. Try using shrimp instead of chicken. Just remember cook times will vary – shrimp only needs 2-3 minutes per side.
- Spice It Up. Add a dash of hot sauce to the honey mustard or sprinkle some red pepper flakes onto the chicken while cooking for a kick of heat that balances the sweetness.
- Make It Crunchy. Toast the assembled wraps in a panini press or on a skillet until golden and crispy on the outside.
Recipe Tips
- Slice your chicken against the grain for the most tender texture. This makes a big difference in how easy the wraps are to bite through.
- If you’re in a hurry, you can use rotisserie chicken instead of cooking chicken from scratch. Just shred it, warm it up with the spices in a pan, and continue with the recipe.
- If taking these wraps for lunch, assemble them in the morning and wrap tightly in parchment paper or foil. For extra protection against sogginess, place a piece of lettuce down first as a barrier between the tortilla and other ingredients.
- For a warm wrap, after assembly, place it back in a dry skillet for about 30 seconds on each side. This lightly toasts the tortilla and melts the cheese for a delicious contrast of warm and cool ingredients.
- Make sure to drain excess liquid from your vegetables, especially cucumbers, before adding them to your wrap to prevent sogginess.
- For a nice presentation and easier eating, slice each wrap diagonally through the middle.
How do I prevent my wraps from getting soggy?
The key is creating barriers between wet and dry ingredients. Place lettuce down first as a barrier between the tortilla and other ingredients. Also, make sure your chicken has cooled slightly before assembling and drain any excess moisture from vegetables.
What’s the best way to warm tortillas without drying them out?
The best method is to heat them in a dry skillet for about 10-15 seconds per side. You can also wrap a stack of tortillas in slightly damp paper towels and microwave for 20-30 seconds. Either way, keep them covered until ready to use to retain moisture and flexibility.
If you love this chicken wrap recipe and need more easy lunch and dinner ideas, check out these Chicken Philly Sandwiches, Southwest Chicken Salad Tacos, and Taco Pockets.
These easy Honey Mustard Chicken Wraps are just so good and super simple to make. The sauce is the real star – sweet, tangy, and way better than anything from the store. With the perfect mix of protein and veggies all bundled up together, they hit the spot every time!
Honey Mustard Chicken Wraps Recipe
These easy Honey Mustard Chicken Wraps are ready in 25 minutes. The homemade honey mustard sauce is sweet and tangy, adding so much flavor.
Slice the chicken breasts into thin strips for even cooking. Season with garlic powder, smoked paprika, salt, and pepper.
Heat olive oil in a skillet over medium heat. Add the seasoned chicken strips and Cook for 7-10 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove from heat and set aside.
Make the Honey Mustard Sauce:
In a small bowl, whisk together Dijon mustard, honey, and apple cider vinegar until smooth. Adjust sweetness or tanginess to taste.
Assemble the Wraps:
Warm the tortillas in a dry skillet or microwave to make them pliable.
Spread a generous amount of honey mustard sauce down the center of each tortilla.
Layer with lettuce, red peppers, cucumbers, red onion, cooked chicken strips, and shredded cheese.
Drizzle additional honey mustard sauce over the top if desired.
Fold in the sides of the tortilla, then roll it up tightly from the bottom to secure the filling.
Slice the wrap diagonally for a neat presentation and serve immediately.
Add Some Crunch: Include toasted nuts or crispy tortilla strips for added texture.
Spice It Up: Add a dash of hot sauce or red pepper flakes for a kick of heat.
To Store: The chicken and sauce can be stored in the fridge for up to 3 days. Assemble the wraps fresh to avoid sogginess.
Calories: 315kcalCarbohydrates: 30gProtein: 21gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 53mgSodium: 546mgPotassium: 459mgFiber: 3gSugar: 13gVitamin A: 1604IUVitamin C: 51mgCalcium: 174mgIron: 2mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
