Honey Mustard Crispy Chicken Wrap

  • 6 wraps
  •  20 mins
  •  20 mins

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

Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick.

Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl.

Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. Press chicken into crumbs until fully coated.

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.

Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl.

Combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. Wrap up and serve.