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Honey Mustard Chicken Wraps

Crispy Honey Mustard Chicken Wraps You'll Crave Daily

Enjoy these Honey Mustard Chicken Wraps packed with crispy chicken and zesty slaw, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken tenderloins The star of the dish, providing tender and flavorful protein.
  • 3/4 cup all-purpose flour Forms the crispy outer layer that everyone loves.
  • 1/4 cup buttermilk Helps keep the chicken moist and adds rich flavor.
  • 1 large egg Acts as a binder to help the flour coating stick.
  • 1 teaspoon garlic powder Infuses delicious flavor into the chicken.
  • 1 teaspoon kosher salt Elevates the overall taste of the dish.
  • 1 teaspoon onion powder Adds depth and complexity to the chicken.
  • 1 teaspoon paprika Offers a hint of heat and vibrant color.
  • 1/2 teaspoon ground black pepper Perfect for seasoning the chicken.
  • 1 cup high smoke point oil Essential for frying chicken to achieve that crispy, golden texture.
For the Slaw
  • 3 cups shredded cabbage Adds a crunchy texture to the wrap.
  • 1/2 cup shredded carrot Provides a touch of sweetness and color to the slaw.
  • 1/4 teaspoon ground black pepper Enhances the flavor of the slaw mixture.
For Assembly
  • 4 large tortillas or wraps The cozy base that holds all the delightful ingredients.
  • 1/2 cup diced tomatoes Freshness that brings moisture to the wraps.
  • 1/2 cup sliced dill pickles Adds a tangy crunch that contrasts beautifully with the other ingredients.
  • 1 cup shredded cheese (pepper Jack, cheddar, etc.) Creaminess that enriches the flavor profile.
  • 1/2 cup honey mustard sauce The key element that brings everything together with sweet and tangy goodness.

Equipment

  • deep fryer or cast-iron pan
  • Medium bowl
  • Shallow bowl
  • separate bowl
  • thermometer

Method
 

Cooking Steps
  1. Heat about an inch of high smoke point oil (like vegetable or canola) in a deep fryer or cast-iron pan to 350°F.
  2. In a medium bowl, combine 3 cups of shredded cabbage and 1/2 cup of shredded carrot. Season with 1/4 teaspoon of ground black pepper.
  3. In a shallow bowl, whisk together 1/4 cup of buttermilk and 1 large egg until fully combined.
  4. In a separate bowl, mix 3/4 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, 1 teaspoon of onion powder, 1 teaspoon of paprika, and 1/2 teaspoon of ground black pepper.
  5. Dredge each chicken tenderloin in the flour mixture, then dip it into the buttermilk mixture before returning to the flour for a second coating.
  6. Fry the coated chicken tenderloins in the hot oil for about 5 minutes until golden brown, cooking in batches to avoid overcrowding.
  7. Lay out 4 large tortillas and layer with slaw, diced tomatoes, sliced dill pickles, shredded cheese, and crispy fried chicken.
  8. Roll each tortilla tightly around the fillings and serve warm with extra honey mustard sauce on the side.

Nutrition

Serving: 1wrapCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

For the crispiest wraps, let the slaw sit for a few minutes before assembling and maintain oil temperature while frying.

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