Relatively simple to prepare in less than 30-minutes, these restaurant-quality honey mustard chicken wraps combine crispy chicken tenders, crunchy coleslaw, cheese, pickles, and tomatoes with sweet and tangy honey mustard sauce.
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What you’ll love about this recipe
- It’s so darn tasty! I’ve made a lot of good food lately, but this chicken wrap takes the cake, especially when prepared with my spicy honey mustard. The spicy, sweet, tangy honey mustard sauce along with perfectly cooked crispy chicken, crunchy coleslaw, fresh tomatoes, and salty, sour dill pickles is a magical combination that is a trip for the palate.
- It’s simple to prepare! Surprisingly (or maybe not), these wraps are easy to make ready in less than 30-minutes. Preparing the coleslaw is only a matter of prepping and combining the ingredients and while frying the chicken tenders is a little more labor-intensive, it’s still pretty darn simple, especially if you use a deep fryer.
- It’s filling! Whether you serve these wraps for lunch or dinner I have no doubt that you are going to walk away with a full belly, because these babies are fully loaded!!!! One wrap is more than enough for a meal but could be cut in half and served with a side or two to serve a larger crowd.
Ingredients (+ notes & substitutions)
- Green cabbage: For the slaw. You could certainly swap it for purple cabbage if you prefer.
- Shredded carrot: While you could purchase pre-shredded carrots, I recommended prepping the carrots yourself. The simplest way to do so is to use a cheese grater to grate a peeled carrot. One carrot will yield more than enough for this recipe.
- Honey mustard: If you’re a lover of spicy food, I highly recommend using my spicy honey mustard for these wraps. One batch yields enough for the slaw leaving about 1/4 cup leftover, which can be used in the wraps or served on the side for dipping. For those of you who do not do spicy, you could still prepare the recipe, sans the cayenne pepper. If you already have a go-to recipe for honey mustard or prefer store-bought, those are both suitable alternatives.
- Ground black pepper: To season the chicken and the slaw.
- Neutral oil: A high smoke point oil is a must for frying chicken. Vegetable, canola, and peanut are all great options as they meet this criterion and are also neutral in flavor and inexpensive.
- Chicken tenderloins: You’ll need about one pound of chicken for this recipe. Shoot for eight small tenderloins if you can.
- Buttermilk: If you don’t have any buttermilk, in its place you can use 1/2 cup of whole milk combined with 1/2 teaspoon of lemon juice.
- All-purpose flour: For the breading.
- Garlic powder: To season the breading.
- Kosher salt
- Onion powder: Also to season the breading.
- Paprika: You guessed it, to season the breading.
- Large flour tortillas: You may use wraps instead of tortillas if you prefer. There are an assortment of flavors available these days, any of which would work for this recipe, so feel free to experiment!
- Diced tomatoes: For some freshness!!!
- Sliced dill pickles
- Shredded cheese: Because I’m all about spicy food, I use pepper Jack in these wraps to take up the heat a notch. Other options include cheddar, Monterey Jack, or Colby Jack.
How to make honey mustard chicken wraps (+ tips)
1. Begin heating the oil in a deep fryer or a cast-iron pan/pot with oil at least three inches deep to 350 degrees.
2. In a medium bowl, combine all of the ingredients for the slaw and set it aside.
3. In a shallow bowl, whisk together the buttermilk and egg and set it aside.
3. In a second shallow bowl or dish, whisk together the flour, garlic powder, salt, onion powder, paprika, and black pepper.
4. In two batches, dredge the chicken tenderloins in the flour mixture, then in the buttermilk mixture, and once more in the flour mixture.
Transfer the chicken to the hot oil and fry for five minutes until golden brown and crispy. The internal temperature of the chicken should register 165 degrees. Using metal tongs, transfer the chicken tenders to a paper towel-lined surface to absorb excess grease. Alternatively, you could place the chicken on a wire cooling rack. To ensure proper cooking, it is important to allow the oil temperature to return to 350 degrees in between batches.
6. To assemble, layer the center of each tortilla with honey mustard slaw, diced tomatoes, sliced pickles, shredded cheese, chicken tenders, and additional honey mustard sauce if desired. **Depending on the size and quantity of the chicken tenders you may want to slice or chop them into small pieces.
Fold in one or both sides, fold the bottom flap over the top, and roll shut. Check out these wrap folding instructions for more detailed instructions. Serve warm.
The leftover chicken wraps should be wrapped tightly in plastic wrap or tin foil and stored in the refrigerator. They will keep for up to four days.
Absolutely!!!! If you decide to do so, I highly recommend you use my blackened chicken tenders. They’re ultra flavorful, have a nice crunchy crust, and are oh so tender on the inside. They pair absolutely beautifully with the other flavors in this wrap.
What to serve with chicken wraps:
- Chips and dip.
- A side of ranch dressing for dipping.
- Fries like these truffle sweet potato fries.
- Pickle spears or crudites.
- Potato salad, cucumber salad, or a pasta salad like this lemon orzo pasta salad or this green goddess pasta salad.
- Corn on the cobb.
- A simple side salad or cup of soup.
More wrap recipes you may enjoy:
- Pickle-Brined Fried Chicken Wraps: These fried chicken wraps are stuffed full of crispy dill pickle-brined fried chicken, ranch dressing, lettuce, tomato, pickles, and cheese. They are easy to prep making them ideal for lunch or a weeknight dinner.
- Autumn Harvest Vegetable Wraps with Chimichurri Hummus: Step into fall with these healthy autumn harvest vegetable wraps featuring seasonal veggies like beets, carrots, kale, onions, and sweet potatoes and a herbaceous homemade chimichurri hummus. Naturally vegetarian with vegan and gluten-free options.
- Chicken Fajita Wraps: A great option for lunch or dinner, these bold and freshly flavored chicken fajita wraps are stuffed full of nutritious green rice, pico de gallo, and/or salsa, cheese, avocado cream sauce, and of course, chicken fajita filling!
If you make these honey mustard chicken wraps I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
For the slaw
- 3 cups shredded green cabbage
- 1/2 cup shredded carrot
- 1/2 cup honey mustard (see notes for my recipe for spicy honey mustard)
- 1/4 teaspoon ground black pepper
For the chicken
- High smoke point oil such as vegetable oil, canola oil, or peanut oil
- 1 pound chicken tenderloins
- 1/4 cup buttermilk
- 1 large egg
- 3/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 4 large tortilla or wraps
- 1/2 cup diced tomato
- 1/2 cup sliced dill pickles
- 1 cup shredded cheese, pepper Jack, cheddar, Monterey Jack, Colby Jack
- Begin heating the oil in a deep fryer or a cast-iron pan with oil at least three inches deep to 350 degrees.
- In a medium bowl, combine all of the ingredients for the slaw and set it aside.
- In a shallow bowl, whisk together the buttermilk and egg and set it aside.
- In a second shallow bowl or dish, whisk together the flour, garlic powder, salt, onion powder, paprika, and black pepper.
- In two batches, dredge the chicken tenderloins in the flour mixture, then in the buttermilk mixture, and once more in the flour mixture. Transfer the chicken to the hot oil and fry for five minutes until golden brown and crispy. The internal temperature of the chicken should register 165 degrees. Transfer the chicken tenders to a paper towel-lined surface to absorb excess grease. **Make sure to allow the oil temperature to return to 350 in between batches.
- To assemble, layer the center of each tortilla with honey mustard slaw, diced tomatoes, sliced pickles, shredded cheese, chicken tenders (you may slice or chop them into small pieces first if you desire), and additional honey mustard sauce if desired. Fold in one or both sides, fold the bottom flap over the top, and roll shut. Serve warm.
Storage: The leftover chicken wraps should be wrapped tightly in plastic wrap or tin foil and stored in the refrigerator. They will keep for up to four days.
Spicy Honey Mustard
- Add all of the ingredients to a bowl or jar and whisk to combine.
- Taste and adjust to your liking. You can add more honey to sweeten it up and/or more cayenne to spice it up. For more mustard flavor, add additional yellow mustard. Feel free to experiment by adding garlic, paprika powder, and/or fresh herbs such as parsley, chives, or dill. Serve immediately or refrigerate for later.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 865Total Fat: 39gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 199mgSodium: 1406mgCarbohydrates: 68gFiber: 6gSugar: 10gProtein: 60g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc