Honey Mustard Chicken Wrap (Print Version)
# Ingredients:
→ Wrap Assembly
01 -
60 g shredded cheddar cheese
02 -
2 whole wheat tortillas, about 25 cm across
03 -
75 g cherry tomatoes, sliced up
04 -
30 g radishes, sliced nice and thin
05 -
30 g pickles, chopped up
06 -
60 g lettuce, cut into thin strips
07 -
120 g bag of coleslaw mix
08 -
100 g plain cooked chicken tenders from the air fryer
→ Honey Mustard Sauce
09 -
10 ml white vinegar
10 -
14 g honey
11 -
5 g whole grain Dijon mustard
12 -
15 g mayo
13 -
30 g plain Greek yogurt
# Instructions:
01 -
Bring the sides in toward the center, then fold up from the bottom. Roll it up tight. That way, the filling stays put.
02 -
Spread out your tortillas. Pile half the veggie mix in the middle of each. Add two chicken tenders per wrap. Sprinkle on the cheddar and finish with a little sauce you saved.
03 -
Dump the coleslaw, lettuce, diced pickles, radishes, and cherry tomatoes in a large bowl. Pour in most of the honey mustard sauce. Gently toss until everything’s got a little sauce on it.
04 -
In a small bowl, just stir Greek yogurt, mayo, Dijon, honey, and vinegar together until smooth.
05 -
Cook your chicken in the air fryer just like usual, but don’t add buffalo sauce. Once done, let them cool off a bit.
# Notes:
01 -
These are best eaten soon after you put them together so the tortillas don’t get soggy.