Description
These Honey Mustard Chicken Wraps are a delicious and satisfying meal combining crispy pan-fried or baked chicken tenderloins coated in a flavorful corn flakes and spice crust, fresh cabbage slaw tossed in homemade honey mustard sauce, and topped with pickled banana peppers, shredded cheese, and diced tomatoes, all wrapped in warm tortillas. Perfect for a family-friendly lunch or dinner, these wraps bring vibrant textures and a sweet tangy flavor that everyone will love.
Ingredients
Honey Mustard Sauce
- ⅓ cup dijon mustard (or grain mustard)
- ¼ Tbsp mayo (or greek yogurt)
- 2-3 Tbsp honey (taste as you go and adjust honey as needed)
- 1-2 Tbsp water (to thin the sauce)
Slaw
- 3½ cup green cabbage, shredded
- ⅓ cup honey mustard (from the homemade batch above)
- ¼ cup banana peppers, chopped
Chicken and Coating
- 4 Tbsp avocado oil (to pan fry the chicken – see notes)
- 1 lb chicken tenderloins (or sliced chicken breasts)
- 2 large eggs, whisked
- ¾ cup all purpose flour (or all purpose gluten free flour)
- ⅓ cup corn flakes, crushed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried dill
- ½ tsp salt
- ½ tsp black pepper
Additional Wrap Fillings
- ⅓ cup shredded jack cheese (or any shredded cheese of choice)
- ½ cup tomatoes, diced
- 4-5 large tortillas
- ½ cup honey mustard (extra from the homemade batch for drizzling)
Instructions
- Make Honey Mustard Sauce: In a bowl, whisk together dijon mustard, mayo (or greek yogurt), honey, and water until smooth. Adjust honey and water to taste and consistency. Set aside.
- Prepare Slaw: In a large bowl, combine shredded green cabbage, chopped banana peppers, and one-third of the prepared honey mustard sauce. Mix well to coat. Set aside.
- Prep Chicken Coating: In a shallow bowl, whisk eggs. In another shallow dish, combine flour, crushed corn flakes, garlic powder, onion powder, paprika, dried dill, salt, and black pepper.
- Coat Chicken: Working in batches, dredge chicken tenderloins first in the flour mixture, then dip into the whisked eggs, and once again in the flour mixture. Arrange coated chicken on a baking dish or tray for easy handling.
- Cook Chicken (Pan Fry): Heat avocado oil in a large, heavy-bottomed skillet over medium heat. Fry chicken tenders for 5-8 minutes per side until golden brown and cooked through (internal temperature 165ºF). Drain on paper towels to remove excess oil.
- Or Cook Chicken (Bake): Preheat oven to 375ºF. Place the coated chicken tenders on a parchment-lined baking sheet. Lightly spritz with cooking spray. Bake 20-25 minutes or until internal temperature reaches 165ºF and edges are crispy.
- Assemble Wraps: Lay out tortillas, spread a spoonful of slaw down the center. Top with crispy chicken tenders, diced tomatoes, shredded cheese, and additional banana peppers if desired. Drizzle extra honey mustard sauce over the top.
- Optional Wrap Browning: For a warm, toasted finish, brown the assembled wraps in a lightly oiled pan over medium heat for 1-2 minutes per side until golden and warmed through. Serve immediately.
Notes
- Avocado oil is recommended for frying due to its high smoke point.
- You can use sliced chicken breasts instead of tenderloins but adjust cooking time accordingly.
- If preferred, bake the chicken tenders for a healthier option.
- Adjust honey in the honey mustard sauce to balance sweetness to your liking.
- Extra honey mustard sauce can be used as a dipping sauce for the wraps.
- Wraps can be served cold or warm, depending on preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
