Honey Mustard Crispy Chicken Wrap recipe

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Ingredients

1 pound boneless skinless chicken breasts
1 egg
1 cup panko crumbs
½ teaspoon Spice Islands® Fine Grind Sea Salt
¼ teaspoon Spice Islands® Fine Grind Black Pepper
½ teaspoon Spice Islands® Garlic Powder
½ teaspoon Spice Islands® Onion Powder
¼ cup Mazola® Corn Oil
8 slices bacon, cooked and crumbled
2 cups shredded lettuce
1 cup red grapes, halved
½ cup shredded Cheddar cheese
3 green onions, thinly sliced
⅓ cup sliced almonds
6 (10 inch) sun-dried tomato tortillas
½ cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
2 tablespoons honey
½ tablespoon lemon juice

Nutrition Info

897 calories
carbohydrate: 65.3 g
cholesterol: 119.3 mg
fat: 57.6 g
fiber: 4.1 g
protein: 35.2 g
saturatedFat: 13.9 g
servingSize: -
sodium: 1411.4 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 wraps

Recipe Note

Use crushed, crisp rice cereal squares instead of panko crumbs with gluten-free wraps for a gluten-free version!

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