Honey Mustard Chicken Wraps

These easy Honey Mustard Chicken Wraps make a perfect lunch or dinner. The chicken is seasoned with a simple homemade dry spice mix that balances brown sugar and dry mustard powder, then cooked to a golden brown on the stovetop. A quick creamy honey mustard sauce brings everything together inside low carb wraps with fresh lettuce and tomato. The recipe yields four wraps and can be easily prepared ahead for busy days or shared with family and friends. I first made these on a hectic weeknight, and since then they have become a go to because they are delicious, quick, and satisfying without feeling heavy.

I first made these on a hectic weeknight, and since then they have become a go to because they are quick, satisfying, and not too heavy.

Ingredients

• Dry mustard powder: gives the chicken a sharp, slightly spicy note. I use Colman’s for the best flavor
• Brown sugar: adds subtle sweetness that balances the mustard and spices
• Salt and garlic salt: enhance the overall flavor and deepen the savory notes
• Black pepper: for a gentle heat that rounds out the seasoning
• Chicken breasts: cut into bite sized pieces for quick, even cooking. Choose fresh, firm chicken breasts for best texture
• Olive oil: helps to crisp the chicken on the pan and add richness
• Yellow mustard: the base for the quick sauce, you can substitute Dijon if you like a tangier taste
• Honey: adds natural sweetness to the sauce and balances the mustard’s acidity
• Plain nonfat Greek yogurt: brings creaminess with a bit of tang without extra fat
• Light mayonnaise: adds smooth richness to the honey mustard sauce
• Low carb tortillas or wraps: choose your favorite type; whole wheat is recommended for texture
• Green leaf lettuce: crunchy freshness that pairs well with the creamy sauce
• Tomato: adds juiciness and a slight acidity for balance

Instructions

Spoon together the Spice Mix:

Stir the dry mustard powder, brown sugar, salt, black pepper, and garlic salt together in a small bowl to make your seasoning blend. This mix will flavor the chicken beautifully.

Coat the Chicken Pieces:

Place the bite sized chicken pieces into a large zip seal bag or mixing bowl. Add the spice mix and either seal the bag and shake it vigorously or mix in the bowl with your hands or a spoon until the chicken is fully coated with the spices.

Heat the Pan and Cook the Chicken:

Add the olive oil to a large skillet and heat it over medium high heat until shimmering. Add the chicken pieces carefully, making sure not to overcrowd the pan so they brown properly. Let the chicken cook for five to eight minutes, stirring every couple minutes to let each piece get a nice golden crust without stirring too often. Once the chicken is cooked through and golden on the outside, remove the pan from the heat.

Whisk the Honey Mustard Sauce:

In a small bowl, combine the yellow mustard, honey, Greek yogurt, and light mayonnaise. Stir well until the sauce is creamy and smooth with a good balance of sweet and tangy flavors.

Assemble the Wraps:

Lay a tortilla flat. Place one or two leaves of lettuce down the center followed by one or two thin slices of tomato. Drizzle about one tablespoon of the honey mustard sauce over the tomato. Spoon one quarter of the cooked chicken on top of the sauce, keeping the ingredients arranged in a line. Fold in the edges of the tortilla on both ends and then roll it tightly over the filling to enclose it. For easier eating, cut each wrap in half.

I remember my husband sneaking bites of the seasoned chicken while I was still assembling the wraps and saying it was one of the best bites he had in a long time. That kind of instant feedback means this recipe is a winner in my book.

Storage Tips

Cooked chicken pieces and sauce can be stored separately in airtight containers in the refrigerator for up to three days. Keep your wraps fresh by assembling just before eating to avoid sogginess. Ingredients like the seasoning mix and wraps store well, so you can double the recipe for quick lunches all week.

Ingredient Substitutions

If you are out of yellow mustard, Dijon or spicy brown mustard can add great flavor to the sauce but adjust sweetness accordingly. For a dairy free option, use a vegan mayonnaise and coconut yogurt or omit the yogurt entirely. Swap the olive oil for avocado or grapeseed oil if preferred for cooking the chicken.

Serving Suggestions

Serve these wraps with a side of crisp veggie sticks or a light salad to keep things fresh and balanced. Pair with a citrusy sparkling water or iced tea to cut through the richness of the sauce. Make it a family meal by setting up a wrap assembly station allowing everyone to add their favorite extras like sliced avocado or shredded cheese.

These wraps come together quickly and are perfect for busy weeknights. Prep the chicken and sauce ahead to save time and keep the wraps from getting soggy.

FAQs About This Recipe

→ What spices are used to season the chicken?

The chicken is coated with a blend of dry mustard powder, brown sugar, salt, black pepper, and garlic salt for a flavorful finish.

→ How is the honey mustard sauce made?

The sauce combines yellow mustard, honey, plain nonfat Greek yogurt, and light mayonnaise, blended until smooth and creamy.

→ Can I use different wraps for this dish?

Yes, you can substitute with your preferred low-calorie or low-carb tortillas; just note nutrition values may change accordingly.

→ What is the best way to cook the chicken pieces?

Cook the chicken bites in olive oil over medium-high heat, allowing them to brown and cook through evenly with minimal stirring.

→ How do I assemble the wraps properly?

Lay a tortilla flat, layer lettuce and tomato slices, drizzle the honey mustard sauce, add the chicken, then fold and roll tightly to enclose the fillings.