Let Me Tell You About These Honey Mustard Chicken Wraps
Alright, so here's the story—I first made these honey mustard chicken wraps with bacon on a night when, honestly, I was just too tired (read: lazy) to fuss with a big dinner. I had this leftover grilled chicken in the fridge, a pack of wraps, and—let's be real—a craving for something sweet, tangy, and a bit messy. My husband took one bite and declared, "You could sell these at the pub!" (He exaggerates sometimes, but I'll take it.) The kids? Well, anything with bacon disappears faster than you can say dinner's ready. And now, it's become the meal I whip up when I want to feel like a kitchen genius without actually working that hard. Oh, and once I tried to eat it on the couch while watching telly, but let's just say honey mustard sauce and white sofa cushions are not friends. Lesson learned.
Why You'll Love This (or at least, why I do!)
I make this when I want to look like I've put in way more effort than I actually have. My family goes crazy for this because, hello—bacon and honey mustard together is basically the food equivalent of a bear hug. Plus, you can throw in whatever veg is kicking around in the crisper (and sometimes, I do, just to feel virtuous). If you're like me and sometimes forget to marinate the chicken ahead (guilty), the sauce totally saves the day. It's also perfect for lunchboxes, though getting the wrap to stay together is another story. If you ever find a way to stop them from unwrapping themselves at the worst possible moment, let me know, yeah?
What You'll Need (with some substitutions and secrets)
- 2-3 cups cooked chicken breast, sliced (Rotisserie works in a pinch—actually, sometimes it's even better)
- 6 strips bacon (streaky is my go-to, but I've used turkey bacon when it's all I've got. My gran swore by the fancy smoked stuff but, honestly, any kind does fine)
- ¼ cup honey
- 3 tablespoon Dijon mustard (sometimes I use half yellow mustard if that's what I've got left)
- 2 tablespoon mayonnaise (optional, but I love the creaminess it adds)
- 1 tablespoon lemon juice (or apple cider vinegar—I've even tried it with pickle juice in a pinch; not bad!)
- Salt and pepper to taste
- 4 large flour tortillas or wraps (whole wheat, spinach, or whatever's lurking at the back of your bread bin)
- 2 cups shredded lettuce (I've used iceberg, romaine, even baby spinach when I wanted to feel fancy)
- ½ cup grated cheese (Cheddar, Swiss, or, one time, I used feta and it was pretty good!)
- 1 small red onion, thinly sliced (optional, but worth it if you like a little bite)
- 1 tomato, sliced (or a few cherry tomatoes halved—no rules here)
How to Make These Wraps (Don't Overthink It)
- Start by cooking the bacon however you like. I do mine in the oven on a wire rack so it's nice and crispy, but if you prefer the frying pan, go for it. Don’t forget to sneak a piece for yourself—chef’s tax.
- While the bacon's doing its thing, mix up the honey, mustard, mayo, and lemon juice in a bowl. Give it a taste. Too tangy? Add a bit more honey. Too sweet? More mustard! This is where I usually end up double-dipping my spoon (don’t judge).
- Warm the tortillas a bit in the microwave or a dry skillet. Makes them easier to roll and less likely to tear.
- Now lay out your wraps. Spread a dollop of sauce down the center (not too much or you’ll have a saucy disaster—speaking from experience here), then layer on chicken, crispy bacon, lettuce, cheese, onion, and tomato. I tend to overstuff mine, then curse myself trying to roll it up. But hey, go big or go home, right?
- Roll up each wrap, tucking in the sides burrito-style if you can. Sometimes they cooperate, sometimes they don't—kind of like teenagers.
- Slice in half if you’re feeling fancy, or just dig in. And if a bit of filling falls out? That’s what fingers are for.
Notes From My Many Attempts (or Misadventures)
- If you prep the honey mustard sauce a day early, it somehow gets tastier. I think it’s magic, or maybe just fridge time.
- Don’t panic if your wrap splits; just call it a “rustic open-faced sandwich.”
- Once, I tried grilling the finished wraps for extra crunch. It was good—except when I forgot them and they got a bit, um, charred. Watch closely!
Variations I've Tried (Some Winners, One Epic Fail)
- I once swapped out chicken for leftover roast turkey after Christmas. Not bad at all.
- Added thin apple slices for a bit of crunch and sweetness. Actually, it works.
- One time I tried a vegan version with tempeh "bacon" and chickpeas. Not quite my cup of tea, but maybe yours.
- And don’t even ask about the time I added Sriracha to the honey mustard. It was... memorable, but my kids are still skeptical.
Gear You Need (But Don’t Panic If You’re Missing Something)
- Wire rack for bacon (or just use a baking tray lined with foil, works in a pinch)
- Mixing bowl and spoon (I've used a coffee mug before—no shame)
- Sharp knife for slicing (though, honestly, kitchen scissors do the job if no one’s watching)
How to Store (If There's Any Left... Ha!)
Wrap leftovers tightly in foil or plastic wrap and stick them in the fridge. They’ll keep a day or two, but honestly in my house, they never last that long; someone always nabs the last one as a midnight snack. If you want the wraps to stay fresh and not soggy, keep the fillings and tortillas separate and assemble right before eating. I learned that the hard way after a particularly limp lunch.
How I Like to Serve 'Em
These are great on their own, but I usually throw a handful of kettle chips or a quick coleslaw on the side. If we’re feeling posh, I’ll serve with a pickle spear (yes, I am that person). Sometimes we do a little DIY bar so everyone can stuff their own wrap exactly how they want—less whining, more eating. And, strangely, they pair really well with a cold ginger beer. Who knew?
Little Pro Tips (Learned the Hard Way)
- Don’t overdo the sauce inside the wrap unless you want it escaping out the other end. I once tried to rush and just poured it straight in—big mistake.
- Warming the tortillas is worth the extra minute, trust me. Cold wraps crack like nobody’s business.
- If you’re short on time, rotisserie chicken is your best mate. But if you have leftover grilled chicken from a barbecue, it’s next level.
Questions I Actually Get Asked (No, Really!)
- Can I use store-bought honey mustard? Absolutely! I do sometimes when I'm in a rush. But the homemade one here is so good and takes like, 2 minutes.
- Is there a gluten-free version? Yep, just use gluten-free wraps. I tried these Schar wraps and they held up pretty well.
- How do I keep the wraps from falling apart? Don’t overstuff (easier said than done), and wrap tightly. If all else fails, toothpicks are your friend—but warn people before they bite!
- Can I freeze them? You can, but honestly, I don't love the texture after thawing. The lettuce gets weird. If you want to try, maybe leave out the salad stuff and add fresh after thawing? Actually, that's probably the way to go.
- What’s the best cheese? I like sharp cheddar, but you do you. Pepper jack is good if you want a little kick.
If you want cheese inspiration, check out this cheese encyclopedia. - How can I make this healthier? Use grilled chicken breast, swap in turkey bacon, go easy on the cheese and sauce, and load up on the greens. Oh, and whole wheat wraps help too.
- Where do you buy your tortillas? Usually just the supermarket, but if you want to try making your own, this guide from Serious Eats is brilliant. (I only tried it once. Still proud of myself.)
Anyway, that’s my not-so-secret method for Honey Mustard Chicken Wraps with Bacon! Give it a go, put your own twist on it, and let me know if you come up with something even better (but don't be shy about your disasters—I've had a few too). Cheers!
Ingredients
- 2 boneless, skinless chicken breasts
- 8 slices bacon
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 medium tomato, sliced
- ½ cup shredded cheddar cheese
- ¼ cup honey mustard sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
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1Preheat a grill or skillet over medium heat. Season the chicken breasts with salt and pepper, then brush with olive oil.
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2Grill or cook the chicken breasts for 6-7 minutes per side, or until fully cooked. Remove from heat and let rest for 5 minutes, then slice into strips.
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3While the chicken cooks, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels.
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4Warm the flour tortillas in a dry skillet or microwave for a few seconds until pliable.
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5To assemble each wrap, spread a tablespoon of honey mustard sauce on the tortilla. Layer with lettuce, sliced tomato, chicken strips, bacon, and shredded cheddar cheese.
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6Fold in the sides and roll up the tortilla tightly. Slice in half and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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