Honey Mustard Crispy Chicken Wrap
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Use crisp rice cereal squares instead of panko crumbs with gluten-free wraps for a gluten-free version!

Category Entrees Serves 6 wraps
Cooking Time 00:20 Kid Friendly Yes
 
Honey Mustard Crispy Chicken Wrap
2
 
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Use crisp rice cereal squares instead of panko crumbs with gluten-free wraps for a gluten-free version!

Category Entrees
Serves 6 wraps
Cooking Time 00:20
Kid Friendly Yes
 
 
 
Mazola®
 
 
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, Canola OR Vegetable 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.

 
 
 
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