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.
Ingredients
- 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.
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