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–+ servings
Honey Mustard Chicken Wraps

Delicious Honey Mustard Chicken Wraps Ready in 25 Minutes

Quick and easy Honey Mustard Chicken Wraps perfect for busy weeknights or gatherings.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Chicken
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken tenderloins can use chicken breasts as substitute
  • 1/4 cup buttermilk mix milk with vinegar for DIY version
  • 1 large egg can be omitted for vegan option
  • 3/4 cup all-purpose flour use gluten-free flour if needed
  • 1 teaspoon garlic powder or use fresh garlic
  • 1 teaspoon kosher salt adjust to taste
  • 1 teaspoon onion powder
  • 1 teaspoon paprika smoked paprika is a good alternative
  • 1/2 teaspoon ground black pepper white pepper can be used for a milder flavor
  • high smoke point oil for frying
For the Wrap
  • 4 large tortillas or wraps whole wheat or gluten-free alternatives work well
  • 1/2 cup diced tomato can substitute with diced cucumbers
  • 1/2 cup sliced dill pickles sweet pickles can be substituted
  • 1 cup shredded cheese pepper Jack, cheddar, Monterey Jack, or Colby Jack
  • 3 cups shredded green cabbage can mix with kale or lettuce
  • 1/2 cup shredded carrot can exchange for other shredded veggies
  • 1/2 cup honey mustard or make your own

Equipment

  • deep fryer or cast-iron pot
  • Shallow bowls

Method
 

Step-by-Step Instructions
  1. Heat the oil in a deep fryer or cast-iron pot to 350°F.
  2. Combine 3 cups of shredded green cabbage, 1/2 cup of shredded carrot, and half of the honey mustard in a bowl. Mix until coated.
  3. Set up two shallow bowls: one with 1/4 cup buttermilk and 1 large egg whisked together, and the other with 3/4 cup all-purpose flour mixed with 1 teaspoon each of garlic powder, kosher salt, onion powder, paprika, and 1/2 teaspoon of black pepper.
  4. Dredge the chicken tenderloins in the flour mixture, then dip into the buttermilk mixture, and coat again in the flour.
  5. Fry the chicken tenderloins in the hot oil for about 5 minutes or until golden brown and cooked through. Drain on paper towels.
  6. Lay a tortilla flat, spread the honey mustard slaw in the center, top with diced tomatoes, sliced pickles, shredded cheese, and crispy fried chicken.
  7. Roll the tortilla tightly around the filling and serve warm.

Nutrition

Serving: 1wrapCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in plastic wrap or foil for up to 4 days. To freeze, wrap tightly in plastic wrap and place in a freezer-safe bag for up to 2 months.

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