Honey Mustard Crispy Chicken Wrap
Description
Crispy panko-crusted chicken breasts are drizzled with a homemade honey mustard dressing to make these easy tortilla wraps.
Ingredients
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1 pound boneless skinless chicken breasts
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1 egg
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1 cup panko crumbs
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1/2 teaspoon Spice Islands® Fine Grind Sea Salt
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1/4 teaspoon Spice Islands® Fine Grind Black Pepper
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1/2 teaspoon Spice Islands® Garlic Powder
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1/2 teaspoon Spice Islands® Onion Powder
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1/4 cup Mazola® Corn Oil
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8 slices bacon, cooked and crumbled
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2 cups shredded lettuce
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1 cup red grapes, halved
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1/2 cup shredded Cheddar cheese
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3 green onions, thinly sliced
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1/3 cup sliced almonds
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6 (10 inch) sun-dried tomato tortillas
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1/2 cup mayonnaise
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2 tablespoons yellow mustard
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1 tablespoon Dijon mustard
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2 tablespoons honey
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1/2 tablespoon lemon juice
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.