Honey Dill Crispy Chicken Salad Wrap

If you’re from Manitoba, you already know that honey dill sauce isn’t just a condiment. It’s essential, especially when paired with fried chicken. This Honey Dill Chicken Salad Wrap takes that iconic sweet and tangy flavour and transforms it into a crave-worthy, satisfying lunch you’ll want on repeat. Crispy, perfectly cooked chicken is coated in a rich and creamy honey dill sauce made with BeeMaid Honey, adding a smooth, natural sweetness that balances the bright, herby tang of dill. Wrapped in a soft tortilla and layered with fresh, crunchy vegetables, each bite delivers a delicious mix of textures and that unmistakable Prairie-inspired flavour. It’s simple to make, easy to pack, and ideal for everything from quick weekday lunches to laid-back weekend meals. The combination of creamy, crisp, and fresh elements makes this wrap both comforting and refreshing at the same time.

This recipe comes from our friend Chef George in collaboration with Great Tastes of Manitoba, bringing a local favourite to life in a new and delicious way. Check out the full tutorial below to see how it all comes together and make it part of your next meal rotation.

Watch Tutorial

Ingredients

Crispy Chicken

6-8 oz

Chicken Breasts (no skin)

8 Cups

Canola Oil

1 1/2 Cups

All Purpose Flour

1 Tsp

Salt and Pepper

Eggs

1 1/2 Cups

Panko breadcrumbs

Honey Dill Sauce

1/4 Cup

BeeMaid Honey

1 Cup

Mayonnaise

1 Tsp

Dried Dillweed

10 Sprigs

Fresh Dill

1 Tsp

Hot pepper or tabasco sauce

2 Tbsp

Lemon Juice

Zest

Half a Lemon

To Taste

Salt and Pepper

Wrap

Flour Tortillas

1/3 Cup

Dill Pickle (diced)

1/3 Cup

Red Onion (diced)

1/2 Cup

Cucumber (diced)

1/2 Cup

Celery

2 Cups

Arugula (or leafy greens)

1 Tbsp

Canola Oil

Directions

Crispy Chicken:
1) In a large pot, heat the first quantity of canola oil over medium heat until it reaches 350°F (180°C). Or use a deep fryer.
2) In 3 shallow bowls side by side: combine flour, salt and pepper in the first dish. In the second, whisk eggs. Add seasoned panko to the third dish.
3) Cut chicken breast into 9 thin tenders.
4) One at a time, dredge each piece of chicken in the flour mixture, then egg, then panko. Once all 9 pieces are in the panko, evenly coat each piece, pressing panko into the chicken on all sides.
5) Transfer chicken onto a wire rack on a sheet pan being careful not to crowd the pan.

6) Fry chicken pieces in batches, turning occasionally, until each strip is golden brown and a meat thermometer inserted in the centre reads 165°F (74°C). 7) Remove cooked chicken from oil and let rest on a paper towel lined plate for 5 minutes. Sprinkle with salt, while still hot.

Sauce & Wrap:
8) In a large bowl, whisk together mayonnaise, honey, tabasco, dried and fresh dill, 1 Tbsp lemon juice and zest, salt and pepper to taste.
9) Fold diced pickles, celery, red onion and sliced cucumber into the sauce.
10) Once chicken is cool enough to handle, slice into bite sized pieces and combine it with the sauce and vegetables.
11) In a dry nonstick skillet, over medium heat, warm tortillas one at a time until pliable.
12) Toss arugula with 1 Tbsp lemon juice and remaining quality of canola oil and season with salt and pepper.
13) On each tortilla, layer 1 cup or arugula, ⅓ of the chicken salad then wrap, slice on the bias, and enjoy!