Honey & Mustard Chicken Wrap

By Emilia Chibanguza


  • 2 small tortillas
  • Thinly sliced tomato rings
  • Thinly sliced cucumber rings
  • 2 lettuce leaves 
  • ¼ Cup Flour
  • 1 chicken breast
  • ½ Cup bread crumbs
  • 1 egg
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • Olive oil
  • Salt, Pepper, Chili flakes
  • Sesame seeds


For the chicken:
  1. Cut chicken breasts in half horizontally. Use a meat mallet or rolling pin to gently pound to an even thickness.
  2. Place the flour on a large plate. Season with salt & pepper. Lightly beat the eggs in a bowl. Mix sesame seeds, chili flakes and breadcrumbs on a separate large plate or tray.
  3. Dust chicken in the flour, dip into egg and then evenly coat with the breadcrumbs. Line a baking tray with baking paper. Spray paper lightly with cooking spray/oil.
  4. Bake in oven for 20-25 minutes or until lightly golden and cooked through. Turning halfway through cooking time and spraying again with cooking spray.
  5. Cut into strips once cooked.
For the dressing:
  1. In a small bowl, whisk together the mustard, honey, and pepper.
  2. Slowly whisk in the olive oil until the dressing is smooth.
For the wraps:
  1. Add 1 tablespoon of honey and mustard dressing to each tortilla and drizzle along the top. If you desire extra spice in your wrap feel free to add another 1/2 teaspoon of sweet chilli sauce or garnish with extra chilli flakes.
  2. Take half of the sliced tomatoes, cucumber and 1 lettuce leaf and add to tortilla. Lastly, add ½ of the chicken strips.
  3. Top with more of the honey and mustard dressing wrap up and enjoy!

Photograph provided by Emilia Chibanguza

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