Honey Mustard Chicken Wrap


  • Tomato Basil Tortilla (or tortilla of choice)
  • 1 lb boneless, skinless chicken breasts (2 chicken breasts)
  • 2 oz thick sliced bacon 2-4 slices
  • 2 cups Romaine lettuce leaves washed
  • 1 cup arugula washed
  • ½ cup sliced grape or cherry tomatoes
  • ½ cup sliced avocado 1 large avocado, pitted & sliced


  • 1/4 cup honey
  • 4 tablespoons whole grain mustard
  • 1 tablespoon white wine vinegar
  • 2 tablespoons olive oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper

How to Prepare:

  1. Using a meat mallet, pound the chicken until it reaches about 1 inch thickness. You can wrap the chicken in saran wrap or use a large ziploc bag to keep your kitchen clean. Set aside in a shallow dish
  2. Whisk the honey, mustard, vinegar, olive oil, salt & pepper until combined to make honey mustard dressing.
  3. Pour half of the honey mustard dressing into the shallow dish with chicken. Marinate the chicken breasts for at least 30 minutes up to 2 hours.
  4. Take the remaining dressing and refrigerate it until ready to use.
  5. After the chicken has marinated for at least 30 minutes, preheat the oven to 425 degrees F.
  6. Prepare 2 parchment lined sheet pans.
  7. Remove the chicken breasts from the marinade and place them on a parchment lined sheet pan.
  8. Add the bacon strips to the other sheet pan.
  9. Place the sheet pans in the oven and bake the chicken for 20-25 minutes, or until an internal temperature reaches 165 degrees F, and the bacon for 15-20 minutes.
  10. Remove the bacon first and let it cool for 5 minutes before crumbling.
  11. Remove the chicken from the oven and slice it into strips. Set aside until ready to serve.
  12. Prepare the wraps: Lay out tortilla, add the romaine lettuce and arugula. Add the sliced chicken breasts on top, followed by the crumbled bacon, tomatoes, and avocado slices. Take the remaining dressing and drizzle it on top of the salad.
  13. Enjoy immediately.

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