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Roasted Chicken Wrap with Honey Mustard

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Roasted Chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • For the Honey Mustard Dressing:
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon mayonnaise (optional, for creaminess)
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • For the Wrap Assembly:
  • 4 large flour tortillas (10-inch size)
  • 2 cups shredded lettuce (romaine or iceberg)
  • 1 medium tomato, sliced or diced
  • 1/4 cup sliced red onion (optional)
  • 1/2 cup shredded cheese (cheddar, Swiss, or mozzarella)
  • Honey mustard dressing (as prepared above)

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Prepare chicken: Rub chicken breasts with olive oil, paprika, garlic powder, salt, and pepper.
  • Roast chicken: Place on a baking sheet and roast for 15–18 minutes, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly.
  • Make honey mustard: In a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper until smooth. Adjust to taste.
  • Warm tortillas: Heat each tortilla in a dry skillet for 10–15 seconds per side to make them pliable.
  • Assemble wraps: Lay tortilla flat. Spread a generous spoonful of honey mustard in the center. Layer lettuce, tomato, onions, sliced chicken, and cheese. Drizzle more honey mustard on top.
  • Wrap it up: Fold in the sides, then roll tightly from bottom to top. Slice diagonally if desired.