Crispy chicken tortilla wraps make an easy lunch or dinner with crispy white meat chicken, fresh vegetables, and a sweet and creamy homemade honey mustard sauce wrapped inside a soft tortilla. These crunchy chicken wraps are filling, easy to customize and ready in under 30 minutes.
Jump to:
Crispy chicken tortilla wraps are made with crunchy panko chicken strips, fresh slaw, onions, cheese, and homemade honey mustard sauce wrapped inside soft flour tortillas. This easy lunch or dinner comes together quickly and everyone will love it, even the kids.
Crispy Chicken Tortilla Wraps with Honey Mustard Sauce
This meal started with a bowl of homemade honey mustard sauce sitting in the refrigerator.
I bought the chicken breasts to grill, but it's 90 degrees in the Florida Keys with heavy humidity, so that plan changed fast.
Instead, I fried up crispy panko chicken strips, piled them into soft tortillas with coleslaw mix and sliced onions, then finished everything with honey mustard sauce.
Easy, crunchy, and way better than standing outside over a hot grill.
Ingredients
Makes 4 servings
- Boneless skinless chicken breasts or chicken tenders
- Eggs beaten with 2 tablespoons water
- Panko breadcrumbs
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika or cayenne pepper to make them spicy
- Vegetable oil for frying
- Lemon
- Medium or large flour tortillas
See the recipe card below for exact amounts.
Toppings
- Fresh Herbs: Fresh cilantro or parsley for fresh flavor and color.
- Slaw: Thinly sliced lettuce or cabbage. I'm using a bag of coleslaw mix with shredded green cabbage, purple cabbage, and carrots for a quick shortcut.
- Onions: Sliced green onions or thinly sliced red onions.
- Cheese: Shredded cheddar or Monterey Jack cheese.
- Sauce: Honey mustard sauce or ranch dressing
Cooking The Chicken
- Slice the chicken breasts in half horizontally to make thin cutlets.
- Place a sheet of plastic wrap over the chicken and pound lightly with a meat mallet on a flat surface.
- Slice the chicken into 1-inch-wide strips.
- Mix the salt, garlic powder, onion powder, paprika, and black pepper in a small bowl. Sprinkle over the chicken strips.
- In one shallow bowl, whisk together the eggs and water. Place the panko breadcrumbs into another shallow bowl.
- Dip the chicken into the egg mixture, then press into the panko breadcrumbs until fully coated.
- Heat about ¼ inch of vegetable oil in a large skillet over medium heat.
- Cook the chicken strips for 2 to 3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Squeeze fresh lemon juice over the chicken.
How To Make Crispy Chicken Tortilla Wraps
- Warm the tortillas in a dry skillet.
- Layer lettuce or cabbage, onions, and chicken onto each tortilla.
- Drizzle with honey mustard sauce.
- Fold the tortillas in half or roll in the sides to make wraps, then serve and enjoy.
Quick Honey Mustard Sauce
- Mayonnaise
- Dijon mustard
- Honey
- Lemon juice
- Freshly ground black pepper
Add the mayonnaise, Dijon mustard, honey, lemon juice, and black pepper to a small bowl. Stir until smooth and creamy. Refrigerate until ready to serve.
See my full Honey Mustard Sauce recipe for more variations and serving ideas. For a thinner version that works well on salads, try my Honey Mustard Dressing recipe.
Serving Suggestions
Serve crispy chicken tortilla wraps with:
- deli potato salad
- sweet coleslaw
- deli macaroni salad
- pasta salad
- french fries or chips
- pickle spears
- fresh fruit
Storage And Reheating
Store leftover crispy chicken wraps tightly wrapped in the refrigerator for up to 2 days.
For the best texture, store the chicken, vegetables, and sauce separately and assemble the wraps before serving.
To reheat the crispy chicken, warm it in a skillet over medium heat or in a 375 degree F oven until heated through. This helps keep the panko coating crisp.
Avoid microwaving if possible, since the breading can become soft.
FAQ
Large flour tortillas are easiest to roll and hold together well.
Yes. Grilled chicken breasts work well if you want a lighter wrap.
Yes. Prep the vegetables and sauce ahead of time, then assemble when ready to eat. The chicken is best when right out of the pan.
Crispy Chicken Tortilla Wraps with Honey Mustard
Ingredients
- 1 pound boneless skinless chicken breasts or chicken tenders
- 2 eggs beaten with 2 tablespoons water
- 1 ¼ cups panko breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika or cayenne pepper
- vegetable oil for frying
- 8 medium or 4 large flour tortillas
- half of a lemon
Toppings
- 2 cups shredded lettuce or coleslaw mix
- 2 -3 sliced green onions or ½ thinly sliced red onion
- ⅓ cup shredded cheddar or Monterey Jack cheese
- fresh cilantro or parsley
- honey mustard sauce or ranch dressing
Quick Honey Mustard Sauce
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon lemon juice
- black pepper to taste
Instructions
- Remove the chicken from the refrigerator and let it sit at room temperature for 15 to 20 minutes before cooking.
- Slice the chicken breasts in half horizontally to make thin cutlets. Pound lightly with a meat mallet, then slice into 1-inch-wide strips.
- Mix the salt, garlic powder, onion powder, paprika, and black pepper in a small bowl. Sprinkle over the chicken.
- In one shallow bowl, whisk together the eggs and water. Place the panko breadcrumbs into another shallow bowl.
- Dip the chicken into the egg mixture, then press into the panko breadcrumbs until fully coated.
- Heat about ¼ inch of vegetable oil in a large skillet over medium heat. Cook the chicken strips for 2 to 3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate. Squeeze fresh lemon juice over the chicken.
- Warm the tortillas in a dry skillet.
- Layer lettuce or cabbage, onions, cheese, herbs, and crispy chicken onto each tortilla. Drizzle with honey mustard sauce or ranch dressing.
- Fold the tortillas in half or wrap tightly and serve immediately.
Leave a Reply
You must be logged in to post a comment.