Thick Brush Stroke

Honey Mustard Chicken Wrap

1. Begin heating the oil in a deep fryer or a cast-iron pan 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. 4. In a second shallow bowl or dish, whisk together the flour, garlic powder, salt, onion powder, paprika, and black pepper. 5. 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.

6. 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.

These restaurant quality chicken wraps are the perfect, simple to prepare summer lunch or dinner.