Honey Mustard Chicken Wrap

A Honey Mustard Chicken Wrap is the perfect way to transform chicken fingers into a delicious and nutritious meal that feels anything but ordinary. Packed with protein, crisp greens, and wrapped up for easy eating, it’s a fresh, filling option that works for busy workday lunches, quick weeknight dinners, or even as a kid-friendly meal the whole family will love. What takes this wrap to the next level is the homemade BeeMaid Honey mustard, adding a perfectly balanced tangy-sweet flavour that ties everything together. Simple, wholesome, and full of flavour, this is a wrap you’ll want to make on repeat.

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Nut Free

Ingredients

Wrap Filling

2 Cups

Romaine Lettuce (chopped)

1/4 Cup

Cucumber (cubed)

1/4 Cup

Carrots (sliced)

Large Dill Pickle (chopped)

4 Slices

Provolone Cheese

Large Tortillas

Chicken Fingers (cooked)

4 Slices

Bacon (cooked and chopped)

Optional:

Green Onions for garnish

Honey Mustard Dressing

2 Tbsp

BeeMaid Honey

1 Tbsp

Dijon Mustard

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Directions

1. Cook your bacon strips and chicken strips in the oven based on the package instructions. Allow to cool for 5-10 minutes before assembling wrap.

2. Ia medium sized bowl, whisk together the mustard, BeeMaid Honey, sriracha, vinegar, greek yogurt, mayo and salt and pepper. Continue to whisk until a smooth and slighly runny consistency is reached.

3. In a seperate bowl, toss together the lettuce, carrots, pickles and cucumbers. Drizzle 1/2 of the honey mustard dressing overtop and toss again until fully coated.

4. Add a dollup of the dressing onto each tortilla and smooth out with a spoon or knife. To aseemble each wrap, add a cheese slice, the veggie mixture and 2 chicken strips. Top with pickles and the green onion. Fold the sides of the tortilla inward and roll to form a burrito.

5. For grilled wraps, add a small amount of oil (1 tsp) to a pan and toast the wraps on each side for approximately 60 seconds or until golden. Slice the wraps in half and enjoy!