This Honey Mustard Chicken Salad Wrap is everything a summer favorite should be. Fresh, sweet, tangy, and crisp with the tiniest hint of spice. This is honey mustard like you’ve never had it before. When my husband and I first started dating, he came over for dinner one night. I was already plating the dish when I thought to ask, “You like honey mustard, right?” He sheepishly replied no while skeptically eyeing the plate in my hand. But, being a polite kind of guy and a good sport, he tentatively took a bite. That’s all it took. He was hooked.
Of all the dishes I cook, this is his very favorite dish, and it might just be your’s too! I love making the chicken in double or triple batches and freezing the extra. It’s perfect for a busy day. All you have to do is thaw the chicken and assemble the wrap. After a full day of working on the homestead sometimes, this is about all the effort I can manage for dinner!
Honey Mustard Chicken Salad Wraps
A simple sauce of honey, mustard, lemon juice, garlic, and crushed red pepper flakes turns basic chicken into a sweet, savory, spicy dish the whole family will love.
1 lb boneless skinless chicken breasts or tenders
1/2 cup stone ground mustard
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 cup honey
2 cloves garlic, minced
2 tablespoons lemon juice
3 cups mixed greens of your choice
1 tart apple thinly sliced
½ cup chopped walnuts or slivered almonds
4-6 large tortillas or wraps of your choice
Honey Mustard Dressing Ingredients
1/4 cup olive oil
Trim excess fat off of chicken. If using chicken breast, slice it into ½ thick strips similar to tenders. Place prepared chicken breast in a ziplock bag.
Add the mustard, salt, paprika, cayenne and red pepper flakes, honey, garlic, and lemon juice to a blender and whip till combined. Reserve 1/2 of the honey mustard mixture to create a salad dressing.
Pour the remaining honey mustard mixture over the bagged chicken and squish to combine. Let it marinate for about 30 minutes at room temp.
While the chicken marinates, add the olive oil to the reserved marinade to create your dressing, then place it in the fridge while you finish preparing the chicken.
Add chicken in a single layer in a heated skillet. Cook for 4 - 5 minutes per side. Once cooked, remove from heat and allow to rest for 10 minutes before slicing.
Assembling the Wrap:
Add a small handful of greens to the center of your tortilla or wrap. Sprinkle on your chopped nuts, then place 3-4 apple slices in a single layer. Add a layer of diced chicken. Drizzle with the honey mustard dressing and wrap up the same way you would wrap a burrito.
Spice Up Your Summer Dinners With Honey Mustard Chicken Salad Wraps
As I’ve already said, this is a summer favorite in our house. If you’re looking to reduce carbs, you can serve this as a salad instead of a wrap. Simply toss all of the ingredients together and drizzle the sauce as a dressing. I love to serve it as a salad when we have summer gatherings where making a dozen wraps is too much effort. If you make this dish, tell us all about it in the comments below! And, as always, until next time,