Honey Mustard Chicken Wraps

These Honey Mustard Chicken Wraps are a quick and flavorful meal that works perfectly for lunch or dinner. The chicken pieces are tossed in a simple homemade brown sugar mustard seasoning then cooked just right on the stovetop. A creamy honey mustard sauce with just a few ingredients ties everything together inside a fresh wrap with crisp lettuce and ripe tomato. This recipe makes four satisfying wraps, so you can enjoy leftovers or pack them up for meals throughout the week effortlessly.

I first whipped these up when I wanted something quick that still felt special. Everyone loved the combo so much it became a regular request on busy weeknights.

Ingredients

• Dry mustard powder from Colman’s or another quality brand: gives an authentic sharp mustard flavor
• Brown sugar: adds just the right touch of sweetness to balance the savory spices
• Salt and black pepper: basic seasoning to enhance all the flavors
• Garlic salt: a little extra punch for depth
• Boneless skinless chicken breasts, cut into bite-sized pieces: choose fresh or thawed chicken for the best texture
• Olive oil: for cooking the chicken with a light, clean taste
• Yellow mustard: bright and tangy base for the honey mustard sauce
• Honey: natural sweetness that blends perfectly with mustard
• Plain nonfat Greek yogurt: adds creaminess and slight tartness without heaviness
• Light mayonnaise: smooth texture and richness in the sauce
• Light or low-carb tortillas or wraps: I used whole wheat wraps that hold everything together well without overpowering
• Green leaf lettuce: crisp and refreshing element inside the wrap
• Medium tomato, thinly sliced: juicy and bright finish to the filling

Instructions

Spoon seasoning mix onto chicken:

In a small bowl combine dry mustard powder with brown sugar, salt, black pepper, and garlic salt. Transfer chicken pieces to a bowl or a resealable bag. Pour seasoning over chicken and toss or shake well to coat every piece evenly in the spices.

Cook the chicken:

Heat olive oil over medium-high heat in a large skillet. Once oil is shimmering, add chicken pieces in a single layer without overcrowding. Let chicken brown undisturbed for a couple minutes then stir gently every few minutes. Cook about 5 to 8 minutes until chicken is cooked through and golden on the outside. Remove from heat.

Make the sauce:

In a small bowl, mix yellow mustard, honey, Greek yogurt, and light mayonnaise until smooth and well combined. This sauce is where all the flavor magic happens, so give it a good stir.

Assemble the wraps:

Lay a tortilla flat on a clean surface. Place 1 or 2 green leaf lettuce leaves down the center followed by 1 or 2 tomato slices. Drizzle about 1 tablespoon of the honey mustard sauce over the tomato. Spoon roughly a quarter of the cooked chicken on top of the sauce, keeping everything lined up neatly along the wrap’s center. Fold in the short ends of the tortilla and then roll it over tightly to form a wrap. Repeat for remaining wraps. Optionally cut each wrap in half before serving.

I love how the dry mustard powder adds a gentle sharpness that really wakes up the chicken. One time my husband suggested turning the chicken into bites on its own to snack on they were that good. It’s become a little secret ingredient I always keep stocked.

Storage tips

Store leftover cooked chicken and sauce separately in airtight containers in the refrigerator for up to three days. Keep tortillas wrapped in foil or plastic wrap at room temperature or refrigerate if you prefer. Assemble wraps fresh to prevent sogginess.

Ingredient substitutions

Use Dijon mustard instead of yellow mustard for a tangier sauce. Swap Greek yogurt for sour cream or regular mayonnaise if needed. Try spinach or romaine lettuce instead of green leaf for a different crunch. Use gluten free or corn tortillas to accommodate dietary restrictions.

Serving suggestions

Serve wraps with a side of crunchy vegetable sticks such as carrots or celery. A simple mixed green salad or coleslaw pairs well for a light balanced meal. Add sliced avocado or a sprinkle of shredded cheese inside the wrap for extra richness.

These honey mustard chicken wraps are quick to make and great for meal prep or a fast weeknight dinner.

Common Recipe Questions

→ What type of mustard is best for the sauce?

Yellow mustard is recommended for a mild tang that balances the honey's sweetness. Dijon or spicy mustard can be used as alternatives for bolder flavor.

→ Can I substitute the wraps with tortillas?

Yes, you can use low-carb or whole wheat tortillas as preferred. Different wraps may alter texture and nutritional values slightly.

→ How do I ensure the chicken is cooked evenly?

Cook in a single layer over medium-high heat without overcrowding, stirring occasionally to brown all sides for juicy, well-cooked chicken pieces.

→ Is Greek yogurt essential in the sauce?

Greek yogurt adds creaminess and a slight tang while keeping the sauce light, but it can be swapped with sour cream or mayonnaise if needed.

→ How long can prepared ingredients be stored?

Cooked chicken and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Assemble wraps just before eating for freshness.