Delicious Honey Mustard Chicken Wrap

I didn’t start making wraps at home until I realized my kids were spending $12 each on them at that place near the mall. When I did the math on what we were dropping every week, I nearly fell over. Turns out wraps are pretty easy to throw together yourself, and this honey mustard chicken version has become our go-to.

The sauce is the secret here—it takes maybe two minutes to whisk together, and it’s way better than anything that comes out of a bottle. I keep the ingredients in my fridge at all times now. The rest is just assembling what you’ve got, and you can swap things around based on what’s sitting in your crisper drawer.

What Kind of Tortillas Should I Use?

For this honey mustard chicken wrap, you’ll want to grab 10-inch flour tortillas, which are the perfect size for holding all your fillings without tearing or getting too bulky. You can use regular white flour tortillas, whole wheat if you want something a bit heartier, or even spinach or tomato flavored tortillas for some extra color and taste. Just make sure your tortillas are fresh and pliable – if they’ve been sitting in your fridge for a while, warm them up for about 10-15 seconds in the microwave wrapped in a damp paper towel to make them easier to fold without cracking. Low-carb or protein tortillas also work great if that’s more your style, though they can be a bit more delicate when rolling.

Options for Substitutions

This wrap is super easy to customize based on what you have in your fridge:

• Chicken tenders: You can swap these for grilled chicken breast, rotisserie chicken, or even crispy tofu if you want a vegetarian option. Just make sure whatever protein you use is cooked and sliced into strips.
• Coleslaw: If you don’t have premade coleslaw, just shred some cabbage and carrots yourself. You can also use broccoli slaw for a similar crunch.
• Greek yogurt: Regular sour cream works great here, or you can use all mayonnaise if that’s what you have on hand. Just bump up the mayo to 3 tablespoons total.
• Dijon mustard: Yellow mustard or whole grain mustard both work fine. The flavor will be slightly different but still tasty.
• Cheddar cheese: Feel free to use whatever cheese you like – pepper jack adds a nice kick, or Swiss and provolone are milder options.
• Tortillas: Whole wheat, spinach, or tomato tortillas all work well. You can also use large lettuce leaves for a low-carb wrap.
• Vegetables: The veggies are totally flexible. Swap radishes for red onion, use cucumber instead of pickles, or add bell peppers and avocado if you prefer.

Watch Out for These Mistakes While Cooking

The biggest mistake when making wraps is overloading them with filling, which makes them impossible to roll and causes everything to spill out the sides – stick to the portions listed and resist the urge to add more.

Another common error is not drying your vegetables properly, especially the lettuce and tomatoes, which can make your tortilla soggy and cause it to tear when rolling.

To keep your wrap from falling apart, warm the tortillas for 15-20 seconds in the microwave first, as this makes them more flexible and easier to fold without cracking.

Finally, don’t skip letting your chicken tenders rest for a few minutes after cooking before slicing them – cutting into them immediately releases all the juices, which can make your wrap wet and messy.

What to Serve With Honey Mustard Chicken Wraps?

These wraps are pretty filling on their own, but I love serving them with a side of sweet potato fries or regular crispy fries for dipping into extra honey mustard sauce. A simple pasta salad with Italian dressing makes a great picnic-style meal alongside these wraps, or you could go with kettle-cooked potato chips if you want something quick and crunchy. Fresh fruit like watermelon, grapes, or apple slices is a nice refreshing option that balances out the tangy flavors in the wrap. For a heartier meal, a cup of chicken noodle soup or tomato soup pairs really well, especially on cooler days.

Storage Instructions

Store: If you want to prep these wraps ahead, I’d suggest storing the components separately in airtight containers in the fridge for up to 3 days. The chicken tenders, coleslaw, and honey mustard sauce all keep well on their own, and you can assemble fresh wraps whenever you’re ready to eat.

Assemble Fresh: Wraps get pretty soggy if you make them too far in advance, so I recommend putting them together right before eating. If you absolutely need to make them ahead, wrap them tightly in plastic wrap or foil and eat within a few hours for the best texture.

Make Ahead: The honey mustard sauce is perfect to make in advance and actually tastes better after sitting for a bit. Mix it up and keep it in a jar in the fridge for up to a week. The chicken tenders can also be cooked ahead and reheated in the oven at 350°F for about 10 minutes until warmed through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 40-50 g
• Fat: 40-50 g
• Carbohydrates: 90-105 g

Ingredients

For the dressing:

• 3 tbsp greek yogurt (I prefer Fage Total 5% for a thicker consistency)
• 1 tbsp mayonnaise (I always use Hellmann’s for the best flavor)
• 2 tsp dijon mustard
• 3 tsp honey
• 2 tsp white vinegar
• 1/4 tsp smoked paprika

For the wrap:

• 2 chicken tenders (baked until internal temperature reaches 165°F)
• 1 1/4 cup coleslaw
• 1 cup lettuce (shredded into 1/4-inch strips)
• 2 pickles (sliced into 1/8-inch rounds)
• 1/4 cup radishes
• 1/2 cup cherry tomatoes (halved lengthwise)
• 2 10-inch tortillas (warmed for 15 seconds to prevent tearing)
• 3/4 cup cheddar cheese

Step 1: Prepare All Vegetables and Mise en Place

• 1 cup lettuce
• 1/2 cup cherry tomatoes
• 2 pickles
• 1/4 cup radishes

While the chicken cooks (or if using pre-cooked chicken, start here), prepare all vegetables to ensure smooth assembly.

Shred the lettuce into 1/4-inch strips, halve the cherry tomatoes lengthwise, slice the pickles into 1/8-inch rounds, and dice the radishes.

This prep work takes just a few minutes and ensures you’re ready to assemble quickly once everything else is ready.

I find cutting vegetables just before assembly keeps them crisp and prevents sogginess in the final wrap.

Step 2: Make the Honey Mustard Sauce

• 3 tbsp greek yogurt
• 1 tbsp mayonnaise
• 2 tsp dijon mustard
• 3 tsp honey
• 2 tsp white vinegar
• 1/4 tsp smoked paprika

In a small bowl, whisk together the greek yogurt, mayonnaise, dijon mustard, honey, white vinegar, and smoked paprika until smooth and well combined.

The sauce should be creamy with no lumps.

This tangy-sweet base will coat your vegetables and chicken beautifully.

I always use Fage Total 5% yogurt because its thickness creates a more luxurious sauce that clings better to the wrap ingredients rather than making them soggy.

Step 3: Combine Vegetables with Coleslaw and Sauce

• 1 1/4 cup coleslaw
• prepared vegetables from Step 1
• 3/4 of honey mustard sauce from Step 2

In a medium bowl, combine the coleslaw with the prepared lettuce, pickles, radishes, and cherry tomatoes.

Pour in about 3/4 of the honey mustard sauce from Step 2 and toss everything together until evenly coated.

This creates a flavorful, cohesive filling that distributes the sauce throughout rather than just topping it on at the end.

Step 4: Warm Tortillas and Assemble Wraps

• 2 10-inch tortillas
• vegetable mixture from Step 3
• 2 chicken tenders
• 3/4 cup cheddar cheese

Warm the tortillas for about 15 seconds each (in a dry skillet, microwave, or over a flame) to make them pliable and prevent tearing during rolling.

Lay one tortilla flat on a clean surface and spread half of the vegetable mixture from Step 3 down the center, leaving about 2 inches on each end.

Top with one chicken tender, then sprinkle 1/4 cup of cheddar cheese over the chicken.

Repeat with the second tortilla, chicken tender, and remaining 1/4 cup cheese.

I find warming tortillas makes all the difference—cold tortillas crack and won’t hold the filling securely.

Step 5: Finish and Roll Wraps

• remaining sauce from Step 2

Drizzle the remaining 1/4 of the honey mustard sauce from Step 2 over each wrap.

Fold in the sides of each tortilla about 2 inches, then roll tightly from the bottom up, tucking as you go to keep everything compact and secure.

If desired, you can wrap the completed wraps in foil or parchment paper for easier handling and to keep them intact while eating.

Delicious Honey Mustard Chicken Wrap

Delicious Delicious Honey Mustard Chicken Wrap recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 2 wraps

Calories 975 kcal

Ingredients

  

For the dressing

• 3 tbsp greek yogurt (I prefer Fage Total 5% for a thicker consistency)
• 1 tbsp mayonnaise (I always use Hellmann's for the best flavor)
• 2 tsp dijon mustard
• 3 tsp honey
• 2 tsp white vinegar
• 1/4 tsp smoked paprika

For the wrap

• 2 chicken tenders (baked until internal temperature reaches 165°F)
• 1 1/4 cup coleslaw
• 1 cup lettuce (shredded into 1/4-inch strips)
• 2 pickles (sliced into 1/8-inch rounds)
• 1/4 cup radishes
• 1/2 cup cherry tomatoes (halved lengthwise)
• 2 10-inch tortillas (warmed for 15 seconds to prevent tearing)
• 3/4 cup cheddar cheese

Instructions

 

• While the chicken cooks (or if using pre-cooked chicken, start here), prepare all vegetables to ensure smooth assembly. Shred the lettuce into 1/4-inch strips, halve the cherry tomatoes lengthwise, slice the pickles into 1/8-inch rounds, and dice the radishes. This prep work takes just a few minutes and ensures you're ready to assemble quickly once everything else is ready. I find cutting vegetables just before assembly keeps them crisp and prevents sogginess in the final wrap.
• In a small bowl, whisk together the greek yogurt, mayonnaise, dijon mustard, honey, white vinegar, and smoked paprika until smooth and well combined. The sauce should be creamy with no lumps. This tangy-sweet base will coat your vegetables and chicken beautifully. I always use Fage Total 5% yogurt because its thickness creates a more luxurious sauce that clings better to the wrap ingredients rather than making them soggy.
• In a medium bowl, combine the coleslaw with the prepared lettuce, pickles, radishes, and cherry tomatoes. Pour in about 3/4 of the honey mustard sauce from Step 2 and toss everything together until evenly coated. This creates a flavorful, cohesive filling that distributes the sauce throughout rather than just topping it on at the end.
• Warm the tortillas for about 15 seconds each (in a dry skillet, microwave, or over a flame) to make them pliable and prevent tearing during rolling. Lay one tortilla flat on a clean surface and spread half of the vegetable mixture from Step 3 down the center, leaving about 2 inches on each end. Top with one chicken tender, then sprinkle 1/4 cup of cheddar cheese over the chicken. Repeat with the second tortilla, chicken tender, and remaining 1/4 cup cheese. I find warming tortillas makes all the difference—cold tortillas crack and won't hold the filling securely.
• Drizzle the remaining 1/4 of the honey mustard sauce from Step 2 over each wrap. Fold in the sides of each tortilla about 2 inches, then roll tightly from the bottom up, tucking as you go to keep everything compact and secure. If desired, you can wrap the completed wraps in foil or parchment paper for easier handling and to keep them intact while eating.