Honey Mustard Chicken Wraps With Bacon and Avocado

Honey mustard chicken wraps are a fun way to shake up boring lunches and light dinners as the weather gets warmer. These wraps are loaded with crisp lettuce, salty bacon, avocado and tomato and there are a couple of ways to make this even easier to throw together.

Summer is right around the corner, and with it baseball games, soccer games… and arrival of baby #3. Who’s looking for easy, (mostly) healthy meals I can prep in advance and throw together at the last minute? This girl.

And these honey mustard chicken wraps are exactly what the doctor ordered. 

Tangy Honey Mustard Chicken Wrap Ingredients

• Honey
• Dijon mustard: Dijon is sharper and more intense than yellow mustard. If dijon mustard is too potent for you, you can replace up to two tablespoons of this with a whole grain mustard, but do NOT use yellow mustard.
• Olive oil: Marinades need fat to help transfer fat-soluble flavors onto meat. Oil also helps meat retain moisture. 
• Apple cider vinegar: We using apple cider vinegar in this recipe to help balance the sweetness from the honey. Alternatively you can use lemon juice.
• Garlic: 2 cloves, 2 teaspoon minced or ½ teaspoon garlic powder.
• Chicken: In this recipe, I use thighs cut into strips because I like how juicy and tender they are, but you can also use boneless skinless chicken breasts.
• Bacon: You can precook your bacon (especially if it’s going into a lunch wrap, where it will be cold anyway) for this recipe or even buy it precooked. If I make this for a dinner and we’re not rushing from one place to another, I definitely like making the bacon right before assembling the wraps.
• Romaine lettuce: You can substitute with baby spinach, butter lettuce or any other type of lettuce. Romain is nice though, because it adds a nice crunch to the wrap. To make more healthy wraps, you can actually omit the wrap and use romaine to make lettuce wraps.
• Red onion: If you’re feeling ambitious, you can always use pickled red onion for their recipe. Omit if you don’t like onions.
• Avocado
• Cherry Tomatoes
• Cheese: Swiss cheese, cheddar cheese, crumbled feta cheese or even goat’s cheese.
• Tortilla Wrap: Spinach, whole wheat or gluten-free wraps are all a great option.

How to Make This Recipe

• Make the honey mustard sauce in a small bowl. Pour half of it into a resealable freezer bag.
• Slice chicken crosswise into strips and season with ½ teaspoon salt and ¼ teaspoon of black pepper. Add to the freezer bag with sauce.
• Marinate for at least 15 minutes and up to 24 hours in the fridge.
• Heat a large skillet on medium-high heat with 2 tablespoons of olive oil. Add chicken, lower to medium heat. Cook for 6-8 minutes, turning chicken strips occasionally and cook until chicken is golden brown and cooked through.
• Let the chicken cool.
• In a separate skillet, cook 2 slices of bacon per wrap 5-6 minutes or until crispy. Remove from skillet onto a plate lined with a paper towel.
• Quarter cherry tomatoes. Slice avocado and remove from shell.
• To assemble wrap, place lettuce on tortilla wrap. Drizzle extra honey mustard sauce over the top of the lettuce. Add cheese, bacon, avocado, red onion slices, cherry tomatoes and chicken.  Drizzle extra honey mustard sauce over the top if desired. Wrap. Cut in half.
• Serve with extra honey mustard sauce.

Leftover honey mustard sauce? Use it on a side salad or make chicken nuggets and use it as a dipping sauce!

Time-Saving Tips

Make the marinade in advance. Making the dressing/marinade is the most time-consuming part of this easy dinner idea. I’m not a meal prepper in the traditional sense, but on weeks where I’m feeling ambitious, I often make a big batch of salad dressing to get us through the week (and that’s all this marinade really is). You can add your chicken strips to this up to 24 hours before cooking it. (Any longer and marinades start to affect the texture of chicken.)  

Or…

Use store-bought honey mustard dressing. Again, all we are doing is marinating chicken in salad dressing. Grocery stores usually carry honey mustard dressings, so grab a bottle and use that. No judgment here!

Freeze chicken and marinade. You can make your marinade, add your chicken strips and freeze for up to 3 months in the freezer. Thaw overnight in the fridge and cook. 

Use store bought crispy chicken tenders. Buy a package of frozen chicken tenders, forego the marinade and toss the chicken tenders in some of the marinade after they’ve been cooked according to package instructions. Serve immediately after coating for crispy chicken wraps.

Get the kiddos involved. If you have kids that are old enough to measure things, you have kids that are old enough to make the honey mustard marinade. Depending on how old your kids are, it’s helpful to set all of the ingredients needed on the counter. Also depending on how old your kids are, you may want to be around in the general vicinity. But, this frees up your hands to attend to smaller children, slice veggies or  fruit or make whatever other sides you might be prepping for mealtime. Remember, children take longer than adults to do these things, so I recommend having them prep this on a night where you don’t need to dash out the door.

What to Serve with Honey Mustard Chicken Wraps

• Purple Coleslaw with Sweet Lime Dressing
• Mexican Red Rice (Arroz Rojo)
• Chips
• Sweet Potato Fries
• Onion rings
• Potato salad
• Cold pasta salad
• Baked beans
• Steamed broccoli
• Fresh veggies
• Fresh fruit

📖 Recipe

Honey Mustard Chicken Wraps With Avocado and Bacon

Shake up boring work lunches or summer dinners with these honey mustard chicken wraps. These wraps are loaded with golden brown chicken, crisp lettuce, salty bacon, cheese, avocado and tomato.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Course dinner, lunch

Cuisine American

Servings 4 people

Ingredients

  

1x2x3x

• ⅓ cup honey
• 5 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 tablespoons Apple cider vinegar or white vinegar
• 2 teaspoons minced garlic
• ¼ teaspoon salt or to taste
• ¼ teaspoon freshly cracked black pepper or to taste
• 1 lb chicken approximately 4 thighs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 leaf romaine lettuce/wrap
• 8 slices bacon cooked
• ¼ red onion sliced thin
• 2 avocados sliced
• 1 cup cherry tomatoes cut in half

Instructions

 

• Make the honey mustard sauce in a small bowl. Pour half of it into a resealable freezer bag.
• Slice chicken crosswise into strips and season with ½ teaspoon salt and ¼ teaspoon of black pepper. Add to the freezer bag with sauce.
• Marinate for at least 15 minutes and up to 24 hours in the fridge.
• Heat a large skillet on medium-high heat with 2 tablespoons of olive oil. Add chicken, lower to medium heat. Cook for 6-8 minutes, turning chicken strips occasionally and cook until chicken is golden brown and cooked through.
• Let the chicken cool.
• In a separate skillet, cook 2 slices of bacon per wrap 5-6 minutes or until crispy. Remove from skillet onto a plate lined with a paper towel.
• Quarter cherry tomatoes. Slice avocado and remove from shell.
• To assemble wrap, place lettuce on tortilla wrap. Drizzle extra honey mustard sauce over the top of the lettuce. Add cheese, bacon, avocado, red onion slices, cherry tomatoes and chicken. Drizzle extra honey mustard sauce over the top if desired. Wrap. Cut in half.
• Serve with extra honey mustard sauce.

Notes

Notes: 

When making wraps, you want to make sure everything stays flexible. When using a lettuce like Romaine, which has that thick center stem, I recommend cracking it along the stem. I also try to get things that can have rough edges, like crispy bacon, inside of the lettuce, which acts as a barrier.

When making wraps, you might think you should add the ingredients in the middle of the tortilla, but it’s actually easy to fold if you bring it closer to an edge, so it takes up approximately ⅓ of the tortilla. This will make it easier to fold over on itself and ensure the filling is contained within the initial fold.

Keyword 30 minute dinners, chicken, chicken wrap, work lunches, wraps

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