Calling all sandwich rebels and flavor adventurers! Forget boring bologna and limp lettuce – we’re diving headfirst into Honey Mustard Chicken Wraps.
These bad boys are bursting with juicy chicken, a sweet and tangy honey mustard sauce, and endless possibilities for customization. So, grab your aprons and get ready to whip up a lunch (or dinner, no judgment) that’s as delicious as it is easy.
A Brief History of Honey Mustard Chicken Wrap:
Believe it or not, the humble wrap has been around for centuries. From pita bread in the Middle East to tortillas in Mexico, the concept of wrapping deliciousness in a portable package has always been a hit. But the Honey Mustard Chicken Wrap, as we know it today, likely emerged around the 1970s in the US, when honey mustard sauce started gaining popularity as a condiment beyond just pretzels and hot dogs. And boy, are we glad it did!
The Art of the Honey Mustard Chicken Wrap:
So, what makes a Honey Mustard Chicken Wrap so darn special? It’s all about the perfect balance of flavors and textures. The juicy, tender chicken (grilled, baked, fried – you choose your weapon!) gets slathered in a sweet and tangy honey mustard sauce that’s just begging to be devoured.
Then, you pile on your favorite toppings – crispy lettuce, juicy tomatoes, creamy avocado, crunchy pickles – the possibilities are endless! And let’s not forget the trusty wrap itself. Flour tortillas, spinach wraps, even sun-dried tomato wraps – pick your poison and get creative!
Mastering the Craft:
Now, let’s get down to the nitty-gritty: how do you make the best Honey Mustard Chicken Wrap ever? Well, friends, there’s no one-size-fits-all answer. But here’s a roadmap to guide you:
1. The Chicken: Pound those boneless, skinless chicken breasts until they’re thin and ready for action. Marinate them in your favorite spices, then cook them to perfection. Bonus points for charring those bad boys on the grill!
2. The Sauce: This is where the magic happens. Whisk together some Dijon mustard, honey, mayo, and a splash of lemon juice. Play with the ratios until you find your sweet (and tangy) spot.
3. The Toppings: Don’t be shy! Pile on the crunchy lettuce, juicy tomato slices, creamy avocado chunks, and maybe even some crumbled bacon for good measure.
4. The Wrap Up: Spread your sauce generously on the wrap, layer on your toppings, then fold those bad boys up like a pro. Tightly roll that deliciousness, cut it in half, and voila – lunch (or dinner) is served!
Honey Mustard Chicken Wrap
Ingredients
For the slaw:
- 3 cups 225 grams shredded green cabbage
- ½ cup 50 grams shredded carrot
- ½ cup 125 grams honey mustard sauce (see recipe for spicy honey mustard, or use your favorite store-bought brand)
- ¼ teaspoon 1 gram ground black pepper
For the chicken:
- Enough high smoke point oil for frying such as vegetable, canola, or peanut oil (around 3 cups or 720 ml)
- 1 pound 450 grams chicken tenderloins
- ¼ cup 60 ml buttermilk
- 1 large egg
- ¾ cup 90 grams all-purpose flour
- 1 teaspoon 5 grams garlic powder
- 1 teaspoon 5 grams kosher salt
- 1 teaspoon 5 grams onion powder
- 1 teaspoon 5 grams paprika
- ½ teaspoon 2.5 grams ground black pepper
To assemble:
- 4 large tortillas or wraps
- ½ cup 75 grams diced tomato
- ½ cup 75 grams sliced dill pickles
- 1 cup 100 grams shredded cheese (pepper Jack, cheddar, Monterey Jack, or Colby Jack are all good options)
Instructions
For the slaw:
- Combine the shredded cabbage, shredded carrot, honey mustard, and ground black pepper in a medium bowl. Set aside.
For the chicken:
- Heat oil in a deep fryer or cast-iron pan to 350 degrees Fahrenheit.
- In a shallow bowl, whisk together the buttermilk and egg. Set aside.
- In another shallow bowl, whisk together the flour, garlic powder, salt, onion powder, paprika, and black pepper.
- Dredge the chicken tenderloins in the flour mixture, then dip them in the buttermilk mixture, and coat them again in the flour mixture.
- Fry the chicken in the hot oil for 5 minutes, or until golden brown and crispy. The internal temperature of the chicken should reach 165 degrees Fahrenheit. Transfer the chicken to a paper towel-lined plate to drain excess grease.
To assemble the wraps:
- Spread honey mustard slaw, diced tomatoes, sliced pickles, shredded cheese, and chicken tenders in the center of each tortilla.
- You can slice or chop the chicken tenders if you prefer.
- Add more honey mustard sauce if desired.
- Fold one or both sides of the tortilla inwards, then fold the bottom flap over the top to close the wrap.
- Serve the wraps warm.
Honey Mustard Wrap FAQ:
Can I use pre-made chicken?
Absolutely! Leftovers, rotisserie chicken, even canned chicken in a pinch – go for it!
What if I don’t have honey mustard?
No worries! Whip up your own with Dijon mustard, honey, and mayo, or get creative with other sauces – BBQ, ranch, even pesto!
Can I make it vegetarian?
Of course! Swap the chicken for tofu, tempeh, or even black beans. Pile on the veggies, and you’ve got a plant-powered masterpiece.
The Wrap Up (Pun Intended):
Unleash your culinary imagination with our Honey Mustard Chicken Wrap! This delightful dish isn’t just lunch—it’s a blank canvas for your gastronomic ingenuity. Dive into a world of flavors, textures, and toppings.
Transform it into a picnic showstopper, a midnight study boost, or a post-workout refuel. Your creativity sets the boundaries, well, and maybe your stomach’s capacity.
So, don your apron, wrap warriors, and seize the lunch hour with the delectable sweet and tangy essence of honey mustard!
P.S. Share your wrap wizardry! Show off your mouthwatering creations on social media by tagging us. We can’t wait to witness your culinary genius.
And if you loved this treat, why not indulge in our irresistible chocolate cake recipe too? It’s another culinary adventure waiting to be savored!
