Honey Mustard Crispy Chicken Wrap Recipe
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Yield:
6 wraps
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Total Time:
20 mins
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Prep Time:
20 mins
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Cook Time:
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 egg
- 1 cup panko crumbs
- 1/2 teaspoon sea salt fine grind
- 1/4 teaspoon black fine grind pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup Mazola® Corn Oil
- 8 slices bacon, cooked and crumbed
- 2 cups Shredded lettuce
- 1 cup red grapes, halved
- 1/2 cup shredded cheddar cheese
- 3 green onions, thinly sliced
- 1/3 cup sliced almonds
- 6 (10-inch) sundried tomato tortillas
- Honey Mustard:
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1/2 tablespoon lemon juice
Instructions
- Step 1) Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick.
- Step 2) Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl.
- Step 3) Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. Press chicken into crumbs until fully coated.
- Step 4) Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. Transfer to a plate and cut into strips.
- Step 5) Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl.
- Step 6) Combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. Wrap up and serve.
