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This easy honey mustard chicken wrap is a bright and tasty way to fix lunch fast—about thirty minutes from start to finish. You get juicy air-fried chicken tenders, crunchy veggies, and a homemade honey mustard drizzle all bundled up. It always feels a bit fancy, but it's totally doable for a hectic afternoon.
These wraps are a summer lunch favorite at my house, especially when we want something healthy that comes together quickly. My kids started eating cherry tomatoes and radishes without complaining—so now this is always in our lunch mix.
Vibrant Ingredients
- Plain Greek yogurt: forms a creamy base for the honey mustard sauce with plenty of protein and lighter feel than mayo
- Mayonnaise: smooths everything out nicely, you only need a little to make it rich
- Grainy dijon mustard: adds extra zing and a little texture—grab one with visible seeds for best flavor
- Honey: a sweet touch, real honey works best to balance the tang
- White vinegar: a splash adds gentle tart to round out the sauce
- Cherry tomatoes: juicy and sweet, slice them up for bursts of flavor
- Radishes: thin slices bring peppery crunch and a pop of color (pick ones that feel nice and firm)
- Pickles: diced pickles give a bright tang—dill cuts the sweetness of the honey mustard
- Lettuce: shred some crispy romaine or iceberg for a chilled, fresh bite
- Bagged coleslaw mix: buy pre-shredded for less fuss—cabbage keeps its crisp bite in the wrap
- Shredded cheddar cheese: sharp cheddar melts best and gives more flavor, grate it fresh if you can
- Air fryer chicken tenders: chicken breast cooks up quick and stays tender in the air fryer, just skip spicy coatings
- Whole wheat tortillas: soft but sturdy wraps keep everything tucked in and add nutty flavor
Simple Steps to Make It
- Finish and Toast:
- Once your wrap is rolled, press it seam-side down in a dry pan for a minute or so to toast it if you want a warm finish
- Put the Wraps Together:
- Lay a tortilla on your counter and pile in half your veggie mix. Add two chicken strips, sprinkle cheddar over, and drizzle some extra sauce right on top.
- Veggies, Meet Sauce:
- In a large bowl, toss together shredded lettuce, coleslaw mix, pickles, radishes, and cherry tomatoes. Pour in about three-quarters of your honey mustard sauce and give everything a gentle toss. Save the rest of the sauce for the end.
- Blend Up the Honey Mustard:
- In a little bowl, mix Greek yogurt, a spoonful of mayo, grainy mustard, honey, and vinegar. Stir until it's nice and smooth. Taste it now—add more honey if you want it sweeter or more vinegar for brightness.
- Make Tenders First:
- If you're cooking the chicken, prep breast strips (skip spicy seasonings), air fry until golden, then cool a bit before slicing them up for wraps.
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All summer long, these went into our picnic basket. It's the pickles and that sweet sharp sauce that gets everyone hooked—even picky eaters light up when they see these wraps hit the table.
Keeping Everything Fresh
You'll want to eat these wraps the same day if you can, though they'll be fine in the fridge overnight if tightly wrapped in plastic or foil. If prepping for later, store chicken and veggies apart from the tortillas so things stay crisp. Put everything together just before you eat, and stash leftover sauce in the fridge in a jar—it keeps about a week.
Easy Ingredient Swaps
No coleslaw mix? Just shred some cabbage and carrot by hand. Not into pickles? Thin cucumber slices work too. If you don't have whole wheat wraps, go for spinach or tomato tortillas. For a dairy-free sauce, skip yogurt and double the mayo. If you can't make chicken tenders, buy rotisserie chicken strips for a shortcut.
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Serving Up Ideas
Try these with crispy sweet potato wedges or slice up a fresh apple for lunch. A simple green salad with fresh herbs is a nice side too. Want to take them on a picnic? Cut wraps in half and pack snug so they don't fall apart. Bring extra sauce for dipping if you love more flavor.
More About the Dish
This lunch started showing up in American delis and diners when folks wanted grab-and-go meals packed with protein. The combo of tangy-sweet sauce, crunchy veggies, and hot chicken just worked. This version uses air frying and Greek yogurt for a modern spin that's still bright and full of crunch.
Frequently Asked Questions
- → Is it fine to use ready-made chicken strips?
Totally, just swap out homemade air-fried chicken strips for any cooked or store-bought tenders if you want things easier. Hold off on buffalo sauce and follow the rest like normal.
- → Can you prep the honey mustard sauce ahead of time?
For sure. Whip up the sauce a couple days early and stick it in the fridge, sealed tight, until you’re ready.
- → What other veggies taste good in this?
Go for sliced cucumbers, red onions, or bell pepper if you’re after extra crunch or flavor.
- → Could I use another kind of cheese?
Absolutely, try mozzarella, Monterey Jack, or any cheese you like that melts easily.
- → How do I keep the wrap crisp and not soggy?
Pat veggies dry and only add sauce right before you wrap things up—that helps everything stay snappy.
- → Are these wraps good for making ahead?
Yep! Prep the fillings ahead, then roll the wrap up right before eating so it stays fresh and nice.