Honey Mustard Chicken Wrap
A quick and delicious chicken wrap recipe featuring frozen chicken tenders cooked to juicy perfection in a pressure cooker, combined with fresh veggies and a flavorful chipotle honey mustard sauce. Ready in about 20-25 minutes, perfect for a satisfying meal anytime.
Ingredients
Ingredients
- 4 large tortillas burrito size, perfect for wrapping
- 10-12 frozen chicken tenders good quality works best
- 8 slices provolone cheese for that melty touch
- 4 slices cooked bacon chopped up nice and crisp
- 2-3 cups fresh green leaf lettuce thinly sliced for crunch
- 0.5 cup julienned carrots adds sweetness and texture
- 1 small cucumber cubed, brings cool freshness
- dill pickle chips for a little zing and color
- chopped green onions for a little zing and color
- 3 tablespoons Greek yogurt for the sauce
- 3 tablespoons mayo for the sauce
- 1 tablespoon Dijon mustard for the sauce
- 2 tablespoons honey for the sauce
- a splash apple cider vinegar for the sauce
- to taste salt and pepper for the sauce
- 1 teaspoon sriracha optional, adds heat
Instructions
Instructions
- Start by cooking your frozen chicken tenders in the pressure cooker using the poultry setting or following package instructions till they’re crispy and heated through. Make sure the sealing ring is in place so steam keeps sealed.
- Quick release the pressure when done and check that chicken for those golden crispy edges. It’s gonna be the star! Set the tenders aside to stay warm.
- Warm your tortillas a bit, just so they’re flexible and won’t tear when you wrap them tight.
- Spread a thin layer of Greek yogurt evenly over each tortilla. This creamy base helps everything stick together.
- Place two slices of provolone cheese right on the yogurt, so it slowly melts when chicken meets it.
- Top the cheese with your cooked chicken tenders. Then sprinkle chopped bacon all over for that smoky punch.
- Add the green leaf lettuce, carrots, cucumber cubes, dill pickle chips, and chopped green onions evenly on top. This combo gives you loads of crunch and fresh flavors.
- Drizzle everything with that honey mustard sauce you mixed earlier or the store-bought chipotle honey mustard.
- Roll up those tortillas tightly bringing sides underneath as you go to keep filling inside.
- Slice in half and serve while warm.
Notes
Use frozen chicken tenders to skip thawing and cut prep time in half. Make your honey mustard sauce ahead and keep in fridge for a quick drizzle whenever hunger strikes. Wrap up the veggies the night before so you just assemble and eat fast after cooker’s done. Wrap leftovers tightly in foil or plastic wrap to keep moisture and store in fridge up to two days. For longer storage, keep chicken tenders and veggies separate to avoid sogginess.