Pin It There was a Tuesday afternoon when I had twenty minutes before carpool and a fridge full of odds and ends. I pulled out some chicken tenders, a jar of mustard, and a bottle of honey, and somehow this wrap happened. The kitchen smelled like caramelized chicken and tangy sweetness, and by the time I wrapped the last tortilla, I knew I'd stumbled onto something that would show up in our weekly rotation forever. It's become my answer to every rushed weeknight and every packed lunch that needs to feel a little special.
I made these for a picnic once, wrapping each one in parchment and tucking them into a cooler. We sat under a tree, and my kids devoured them without a single complaint about vegetables. My husband asked if I'd made the dressing from scratch, surprised that something so simple could taste so bright. That day, this wrap went from a quick fix to a real crowd pleaser, and I've been packing them for road trips and park days ever since.
Ingredients
- Chicken tenders: These cook faster than breasts and stay juicy, which is why I reach for them when time is tight.
- Olive oil: Just enough to get a golden sear without the chicken sticking to the pan.
- Salt, black pepper, and paprika: A simple trio that brings out the chicken's flavor without overpowering the dressing.
- Dijon mustard: The sharpness here is what makes the dressing sing, so don't swap it for yellow unless you want a milder kick.
- Honey: Balances the mustard's bite with a smooth sweetness that clings to every bite.
- Mayonnaise: Adds creaminess and body to the dressing, though Greek yogurt works beautifully if you want to lighten things up.
- Lemon juice: A splash of brightness that keeps the dressing from feeling heavy.
- Flour tortillas: Soft and pliable, they hold everything together without tearing when you roll them up.
- Romaine or iceberg lettuce: The crunch is essential, and either variety holds up well without wilting too fast.
- Tomato and red onion: Optional, but they add color and a fresh bite that makes each wrap feel more complete.
Instructions
- Heat the skillet:
- Preheat your skillet over medium heat and drizzle in the olive oil, letting it warm until it shimmers just slightly. This ensures the chicken will sear instead of steam.
- Season and cook the chicken:
- Sprinkle the chicken tenders with salt, pepper, and paprika, then lay them in the hot pan. Cook for four to five minutes per side until they're golden and cooked through, then let them rest for a couple of minutes before slicing.
- Whisk the dressing:
- In a small bowl, combine Dijon mustard, honey, mayonnaise, lemon juice, and a pinch of salt and pepper. Whisk until smooth and taste it, adjusting the honey or mustard to suit your preference.
- Warm the tortillas:
- Heat each tortilla briefly in a dry skillet or microwave so they become soft and easy to fold without cracking.
- Assemble the wraps:
- Lay a tortilla flat and spread a generous spoonful of honey mustard down the center, then layer on lettuce, sliced chicken, tomato, and red onion if you like. Drizzle a little more dressing over the top before folding.
- Roll and serve:
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a neat wrap. Slice it in half and serve right away while everything is still warm and crisp.
Pin It 
One evening, I packed these wraps for a school event potluck, and a parent asked for the recipe before I even finished setting them down. She said her kids never ate wraps at home, but hers had already grabbed two. That moment reminded me that sometimes the simplest recipes are the ones that quietly win people over, no fuss or fanfare required.
Customizing Your Wrap
I've added everything from crispy bacon to shredded cheddar to avocado slices, and every variation has worked. If you have leftover grilled chicken, use that instead of cooking fresh tenders. The beauty of this wrap is that it adapts to whatever you have in your kitchen without losing its charm.
Make Ahead Tips
You can cook the chicken and mix the dressing a day in advance, storing both in the fridge until you're ready to assemble. Just wait to add the lettuce and tomato until right before serving so everything stays crisp. I've done this for busy mornings, and it turns lunch prep into a two minute task.
Serving Suggestions
These wraps pair well with a simple side salad, sweet potato fries, or even a handful of kettle chips. I've served them at casual dinners, packed them for picnics, and brought them along on hikes when we needed something satisfying that wouldn't weigh us down.
- Add a handful of baby spinach for extra greens without changing the flavor profile.
- Swap whole wheat tortillas for a nuttier taste and a bit more fiber.
- If you're feeding a crowd, set out all the fillings and let everyone build their own wrap at the table.
Pin It This wrap has become the kind of recipe I turn to when I want something reliable, quick, and quietly delicious. I hope it finds a place in your kitchen the way it has in mine.
Recipe Questions & Answers
- → Can I prepare the chicken ahead of time?
Yes, you can cook the chicken up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently before assembling your wraps, or serve chilled if preferred.
- → What's the best way to warm the tortillas?
Warm tortillas 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 pliable and easier to fold without tearing.
- → Can I make the honey-mustard dressing in advance?
Absolutely. The dressing can be made up to 3 days ahead and stored in a covered container in the refrigerator. Stir well before using, as it may separate slightly over time.
- → What are good substitutes for mayonnaise?
Greek yogurt works well for a lighter version and adds tanginess. You can also use sour cream or avocado-based mayo for dairy-free or vegan options. Use equal amounts as a direct substitute.
- → How do I prevent the wrap from falling apart?
Don't overfill your wrap—use about 2-3 tablespoons of dressing and moderate amounts of fillings. Roll tightly from the bottom, fold in the sides first, then roll upward. Let it rest seam-side down for a minute before slicing.
- → Can I use store-bought rotisserie chicken instead?
Yes, rotisserie chicken is a great time-saver. Use approximately 2 cups of shredded meat. Since it's already cooked, you can skip the cooking step and assemble your wraps directly.