Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
6
Yield:
6 wraps
Ingredients
Honey Mustard:
- ½cupmayonnaise
- 2tablespoonsyellow mustard
- 1tablespoonDijon mustard
- 2tablespoonshoney
- ½tablespoonlemon juice
Directions
Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. Transfer to a plate and cut into strips.
Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl. Combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. Wrap up and serve.
Nutrition Facts (per serving)
| 897 | Calories |
| 58g | Fat |
| 65g | Carbs |
| 35g | Protein |
