Simple Way to Honey Mustard Chicken Wrap Cookout

Honey Mustard Crispy Chicken Wrap

Meanwhile, combine other half of marinade with mayonnaise;

Recipe Summary Honey Mustard Crispy Chicken Wrap

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

Ingredients | Honey Mustard Chicken Wrap Cookout

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

Directions

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.

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.

Info | Honey Mustard Chicken Wrap Cookout

prep: 20 mins cook: 25 mins total: 45 mins Servings: 6 Yield: 6 wraps

TAG : Honey Mustard Crispy Chicken Wrap

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