Crispy Chicken Tortilla Wraps with Honey Mustard
Crispy chicken tortilla wraps are made with pan-fried panko chicken strips, fresh vegetables, cheese, and homemade honey mustard sauce wrapped inside soft flour tortillas. This easy lunch or dinner is filling, easy to customize, and great for using extra chicken breasts or chicken tenders.
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.
Notes
Storage and Reheating: Store leftover wraps tightly wrapped in the refrigerator for up to 2 days.
For the best texture, store the chicken, vegetables, and honey mustard sauce separately and assemble the wraps before serving.
To reheat the chicken, warm the cutlets in a skillet over medium heat or in a 375 degree F oven until heated through. Avoid microwaving if possible, since the panko coating can become soft.
Nutrition
Calories: 481.8kcalCarbohydrates: 51.1gProtein: 10.8gTotal Fat: 26.2gSaturated Fat: 6.5gCholesterol: 14.3mgSodium: 1395.4mgPotassium: 213.2mgFiber: 4.3gSugar: 9.1g
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