Honey Mustard Chicken Wraps

Honey and mustard add a little zip to these hardy, healthy wraps that keep in the fridge for up to 2 days.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

2 teaspoons vegetable oil
1 pound Gold'n Plump® Boneless Skinless Chicken Breast Tenders
3/4 cup low-fat mayonnaise
2 tablespoons honey
1 tablespoon yellow prepared mustard
4 burrito-size (10-inch) flour tortillas
4 napa cabbage leaves
1/2 cup shredded carrot
1 scallion, thinly sliced
16 slices sweet pickle

Instructions 

Heat oil in large skillet over medium-high heat. Add chicken; cook, turning occasionally, about 10 to 12 minutes or until lightly browned and thoroughly cooked. Transfer to plate and let cool.

Combine mayonnaise, honey, and mustard in small bowl.

Stack tortillas and place them between 2 damp, heavy-weight paper towels. Microwave on high about 30 seconds or until tortillas are warm and pliable. (To warm tortillas in oven, wrap them in aluminum foil and place in preheated 350°F oven for about 10 minutes.)

To assemble each wrap, spread about 3 tablespoons of the mayonnaise mixture over tortilla to within 1 1/2 inches of the outside edge. Top with 1 napa cabbage leaf. On bottom half of tortilla, layer 2 tablespoons of shredded carrot, a fourth of the sliced scallion, 4 pickle slices, and a fourth of the chicken.

To finish, fold right and left sides of tortilla inward towards the center and over the filling; next, fold bottom edge upward towards the center and then firmly roll tortilla away from you until it completely wraps the filling. Serve immediately or wrap with plastic wrap and store in refrigerator up to 2 days.

Tips 

Napa cabbage is a Chinese cabbage that has crinkly leaves with light green tips and a very mild flavor. It is sturdier than lettuce leaves, so it will remain crisp in a sandwich longer.

 

Variations 

Whole wheat or spinach tortillas may be substituted for flour tortillas for added variety.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking. 

Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      491
    • Calories from Fat 
      26%
    • Total Fat 
      15g
    • Saturated Fat 
      2g
    • Total Carbohydrate 
      65g
    • Protein 
      26g
    • Sugars 
      19g
    • Cholesterol 
      49mg
    • Dietary Fiber 
      4g
    • Sodium 
      1,522mg
  • DAILY VALUE
    • Vitamin A 
      36%
    • Vitamin C 
      21%
    • Calcium 
      12%
    • Iron 
      18%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2.5
    • Fat 
      2.5
    • Vegetable 
      2
    • Fruit 
      1
    • Very Lean Meat 
      2.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source