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Honey Mustard Chicken Lunch Wraps

Honey Mustard Chicken Lunch Wraps

These wraps are packed with flavor and are perfect for busy weekdays, offering a healthy and budget-friendly alternative to takeout.
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Prep Time 20 minutes
Course: Lunch, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breast cut into bite-sized pieces
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 4 large whole wheat tortillas or your favorite wraps
  • 1 cup romaine lettuce chopped
  • 1/2 cup carrots shredded
  • 1/4 cup red onion thinly sliced
  • 1/4 cup bell pepper chopped (any color)
  • 2 tablespoons feta cheese crumbled (optional)
  • 2 tablespoons fresh parsley chopped (for garnish)

Equipment

  • Medium Bowl
  • Large Skillet
  • Dry skillet

Method
 

  1. In a medium bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, onion powder, salt, and pepper. Set aside.
    1/4 cup honey, 1/4 cup Dijon mustard, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, Salt and freshly ground black pepper
  2. Heat a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, or until browned and cooked through.
    1 pound boneless, skinless chicken breast
  3. Pour about half of the prepared honey mustard sauce over the cooked chicken in the skillet. Stir well to ensure all the chicken is evenly coated. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and glaze the chicken.
  4. Lightly warm the tortillas by placing them in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 15-20 seconds. This makes them more pliable and less likely to tear when rolling.
    4 large whole wheat tortillas or your favorite wraps
  5. Lay a warmed tortilla flat. Spoon a generous portion of the honey mustard chicken onto the center of the tortilla.
    4 large whole wheat tortillas or your favorite wraps
  6. Top the chicken with chopped romaine lettuce, shredded carrots, sliced red onion, and chopped bell pepper. If using, sprinkle crumbled feta cheese over the vegetables.
    1 cup romaine lettuce, 1/2 cup carrots, 1/4 cup red onion, 1/4 cup bell pepper, 2 tablespoons feta cheese
  7. Fold in the sides of the tortilla, then tightly roll it up from the bottom.
  8. Cut the wraps in half diagonally, if desired, and garnish with fresh parsley. Serve immediately.
    2 tablespoons fresh parsley

Notes

To store leftover wraps, store the filling separately from the tortillas to prevent sogginess. Refrigerate filling for up to 3 days, vegetables for up to 2 days. Freeze cooked chicken mixture for up to 2 months.