Honey Mustard Chicken Wraps

Juicy chicken, bacon, cheddar, lettuce, and tomato wrapped with honey mustard for an easy 30-minute lunch or dinner.

Course Lunch

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings wraps

Calories 506kcal

Get prepped. Cut the chicken thighs into strips and pat them dry with paper towels. Dice the tomato and shred the lettuce. If you're adding bacon, cook it now and set it aside to crumble once it's cool. If you're using already cooked chicken - like this oven-baked chicken breast - skip straight to building the wraps.
Sear the chicken. Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper on both sides. Add them to the pan in a single layer and leave them alone - 3 to 4 minutes until they release easily and have some color, then flip and cook for another 3 to 4 minutes until the internal temperature hits 165°F (74°C). Pull off the heat and rest for 5 minutes.
Build the wraps. Warm the tortillas in the microwave for 10 to 15 seconds under a damp paper towel. Lay them flat and spread about 1 tablespoon of honey mustard down the center of each. Top with romaine, tomato, cheddar, and sliced chicken.
Add the bacon crumbles if you're using them, then drizzle another small amount of honey mustard over everything. Fold the sides in about 2 inches, then roll from the bottom up, tucking as you go. Cut in half and serve with extra honey mustard on the side.

Pat the chicken dry before seasoning - moisture stops it from browning.
Don't move the chicken once it hits the pan. Let it release on its own before flipping.
Use an instant-read thermometer. Pull at 165°F (74°C).
Rest the chicken 5 minutes before slicing so the juices stay in the meat.
Warm your tortillas before rolling - cold tortillas crack.
Fold the sides in first, then roll from the bottom up and tuck as you go.
Build these right before eating so the lettuce and tomato stay fresh.
Got leftover cooked chicken? This is a great place to use it.