This Chicken Bacon Honey Mustard Wrap is the perfect high-protein lunch when you want something quick, easy, and full of flavor! Juicy seasoned chicken, crispy bacon, sharp cheddar cheese, fresh lettuce, and sliced tomatoes are wrapped in a soft tortilla with the most delicious homemade honey mustard sauce. It's a satisfying lunch that comes together in about 25 minutes, and you can even prep the ingredients ahead of time for easy lunches throughout the week.
Why You'll Love This Recipe
This Chicken Bacon Honey Mustard Wrap is everything you want in an easy lunch. It's loaded with flavor, packed with protein, and so much better than a boring sandwich! Plus, you can prep most of the ingredients ahead of time to make lunchtime a breeze.
- Fresh and full of flavor: The crunchy lettuce and juicy tomatoes are the perfect addition to the savory chicken, smoky bacon, and sharp cheddar cheese.
- High in protein: With seasoned chicken breast, crispy bacon, and cheddar cheese, this high protein chicken wrap will keep you full and satisfied throughout the afternoon.
- Homemade honey mustard sauce: The creamy sauce is made with Greek yogurt, Dijon mustard, and real honey. It's the perfect combination of sweet and tangy without being overly sweet.
- Easy to meal prep: Cook the chicken and bacon, make the sauce, and prep your vegetables ahead of time. When you're ready for lunch, all you have to do is assemble your wrap.
- Ready in 25 minutes: This is a quick and easy lunch you can make even on a busy weekday.
Ingredients You'll Need
This Chicken Bacon Honey Mustard Wrap uses simple ingredients you can find at any grocery store. The seasoned chicken, crispy bacon, and homemade honey mustard sauce give this wrap so much flavor!
For the Chicken Wraps
- 1 pound boneless, skinless chicken breasts: Cut the chicken into thin strips so it cooks quickly and is easy to distribute evenly between the wraps.
- 1 teaspoon garlic powder: Adds a delicious savory flavor to the chicken.
- 1 teaspoon smoked paprika: Gives the chicken a little smoky flavor that goes perfectly with the bacon.
- ½ teaspoon kosher salt and ¼ teaspoon black pepper: To season the chicken.
- 1 teaspoon olive oil: Just enough to cook the chicken in a skillet until golden brown.
- 8 slices pre-cooked bacon: I used store-bought fully cooked bacon to make this recipe even easier. Just heat according to the package instructions and add 2 whole slices to each wrap. No need to cook bacon from scratch!
- ½ cup shredded sharp cheddar cheese: Sharp cheddar adds plenty of cheesy flavor without needing a lot.
- 2 cups shredded romaine lettuce: Adds a nice crunch and freshness to the wrap.
- 2 medium Roma tomatoes: Thinly sliced. Roma tomatoes are a great choice because they aren't as watery as other varieties.
- 4 large low-carb, high-fiber tortillas: I like using these to keep the carbs lower while adding extra fiber. Make sure they're large enough to hold all of the fillings.
For the Homemade Honey Mustard Sauce
This creamy honey mustard sauce really makes the recipe! We're using Greek yogurt instead of mayonnaise to add a little extra protein while keeping the sauce creamy and delicious.
- ⅓ cup plain nonfat Greek yogurt: Makes the sauce creamy and adds extra protein.
- 2 tablespoons Dijon mustard: Gives the sauce that classic tangy honey mustard flavor.
- 1½ tablespoons honey: Just enough sweetness to balance the mustard. I prefer using real honey for the best flavor.
- 1 teaspoon apple cider vinegar: Adds a little acidity to balance the sweetness.
- ¼ teaspoon garlic powder: Adds a little extra flavor to the sauce.
- Salt and pepper: To taste.
How to Make This Chicken Bacon Honey Mustard Wrap
This easy chicken bacon wrap comes together in about 25 minutes! While the chicken cooks, you can make the homemade honey mustard sauce and get the rest of your ingredients ready for assembling.
Step 1: Season and Cook the Chicken
Cut the chicken breasts into thin, bite-sized strips and add them to a medium bowl. Add the garlic powder, smoked paprika, kosher salt, black pepper, and olive oil. Toss everything together until the chicken is evenly coated with the seasonings and oil.
Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F. Remove from the heat and set aside.
Step 2: Make the Honey Mustard Sauce
In a small bowl, whisk together the Greek yogurt, Dijon mustard, honey, apple cider vinegar, and garlic powder until smooth and creamy. Taste the sauce and season with salt and pepper if needed.
Step 3: Assemble the Wraps
Lay the 4 tortillas flat on a clean work surface. Divide the honey mustard sauce evenly between the tortillas and spread it over the center, leaving some room around the edges for folding.
Layer each tortilla with shredded romaine lettuce, sliced Roma tomatoes, seasoned chicken, 2 whole slices of pre-cooked bacon, and shredded sharp cheddar cheese. Heat the bacon according to the package instructions before adding it to the wraps, if desired.
Fold the sides of each tortilla inward, then roll tightly from the bottom to keep all those delicious fillings inside. Slice each wrap in half and serve immediately.
Tip: If you're using cold tortillas, warming them in the microwave for about 10-15 seconds can make them easier to fold without tearing. Just be careful not to overheat them.
Tips for the Best Wrap
This Chicken Bacon Honey Mustard Wrap is really easy to make, but these simple tips will help you get the best results every time!
- Cut the chicken into evenly sized pieces: Cutting the chicken into thin, bite-sized strips helps it cook quickly and evenly. It also makes the wrap easier to eat because you won't have large pieces of chicken falling out.
- Don't overcrowd the skillet: Give the chicken enough room to brown instead of steam. If your skillet is too small, cook the chicken in batches. You want those delicious golden brown edges for extra flavor.
- Use pre-cooked bacon to save time: I used store-bought fully cooked bacon for this recipe, and it worked perfectly! I added 2 whole slices to each wrap. You can heat the bacon according to the package instructions or use freshly cooked bacon if you prefer.
- Use a large tortilla: There is a generous amount of filling in these wraps, so make sure you're using a large burrito-size tortilla. Smaller tortillas will be difficult to roll without everything falling out.
- Don't overfill the wraps: Divide the ingredients evenly between the 4 tortillas and keep the filling in the center. Leave enough room around the edges so you can fold in the sides and roll everything up tightly.
- Warm the tortillas before rolling: If your tortillas are stiff or cracking, microwave them for 10-15 seconds to make them softer and easier to fold.
- Assemble just before serving: For the freshest flavor and best texture, keep the ingredients separate until you're ready to eat. This is especially important if you're making these honey mustard chicken wraps for meal prep.
Substitutions and Variations
There are several ways to customize this Chicken Bacon Honey Mustard Wrap depending on what you have on hand. Here are some easy substitutions that won't sacrifice flavor!
- Chicken: I used boneless, skinless chicken breasts, but chicken thighs would also work. You could even use shredded rotisserie chicken to save time. Just toss the cooked chicken with the seasonings and warm it in a skillet with a little olive oil before assembling the wraps.
- Bacon: I used store-bought pre-cooked bacon to make this recipe quick and easy. You can absolutely cook your own bacon if you prefer. Turkey bacon would also work.
- Cheese: Sharp cheddar gives these wraps a lot of flavor, but you could use Monterey Jack, Colby Jack, or provolone instead.
- Tomatoes: I actually used tomatoes on the vine because the Roma tomatoes didn't look good at the grocery store! Any ripe, flavorful tomato will work. Just slice it thinly and pat away any excess moisture before adding it to the wrap.
- Lettuce: Romaine adds a nice crunch, but iceberg lettuce, green leaf lettuce, or even baby spinach would be delicious.
- Tortillas: I used large low-carb, high-fiber tortillas to keep the carbs lower and add extra fiber. You can use your favorite flour tortillas or whole wheat tortillas instead. Just make sure they're large enough to hold all the fillings.
- Greek yogurt: Plain Greek yogurt makes the honey mustard sauce creamy while adding a little extra protein. You can substitute mayonnaise or a combination of mayonnaise and Greek yogurt if you prefer a richer sauce.
- Mustard: Dijon mustard gives the sauce a delicious tangy flavor, but yellow mustard or spicy brown mustard would also work. The flavor will be slightly different, so adjust the honey to taste.
- Make it spicy: Add a little cayenne pepper to the chicken seasoning or a few dashes of hot sauce to the honey mustard sauce for some heat.
How to Meal Prep
These Chicken Bacon Honey Mustard Wraps are perfect for meal prep because you can prepare almost everything ahead of time! I recommend storing the ingredients separately and assembling the wraps when you're ready to eat. This keeps the lettuce crisp, the tomatoes fresh, and the tortillas from getting soggy.
- Cook the chicken: Season and cook the chicken according to the recipe, then let it cool slightly before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- Prepare the bacon: Since we're using store-bought pre-cooked bacon, there's very little prep involved! Keep the bacon refrigerated according to the package instructions and heat it when you're ready to assemble your wrap.
- Make the honey mustard sauce: Whisk together all the sauce ingredients and store in an airtight container in the refrigerator for up to 4 days. Give it a good stir before using.
- Prep the vegetables: Wash, chop, and thoroughly dry the romaine lettuce. Store it in a container lined with a paper towel to absorb excess moisture. I recommend waiting to slice the tomatoes until you're ready to assemble the wraps.
- Keep the tortillas and cheese ready: Store the shredded cheddar in the refrigerator and keep the tortillas according to their package instructions.
When you're ready for lunch: Warm the chicken if desired, then spread the honey mustard sauce on a tortilla. Add the lettuce, sliced tomatoes, chicken, 2 whole slices of bacon, and shredded cheddar cheese. Roll it up tightly and enjoy!
Can You Assemble the Wraps the Night Before?
Yes! If you need a grab-and-go lunch, you can assemble your chicken bacon wrap the night before. For the best results, keep the honey mustard sauce in a separate small container and add it just before eating. Pat the tomato slices dry and layer the cheese and lettuce against the tortilla to help protect it from moisture.
Wrap tightly in parchment paper or foil and refrigerate overnight. Keep the wrap cold in an insulated lunch bag with an ice pack if you're taking it to work or school.
I wouldn't recommend assembling several days' worth of wraps at once because the lettuce and tomatoes can release moisture and make the tortillas soggy. Preparing the ingredients separately is the best way to have fresh, delicious wraps all week!
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking chicken breasts?
Yes! Rotisserie chicken is a great shortcut for this recipe. You'll need about 3 cups of shredded cooked chicken. Toss it with the seasonings and warm it in a skillet with a little olive oil before assembling the wraps.
Can I eat this chicken bacon wrap cold?
Absolutely! These wraps are delicious with either warm or cold chicken. If you're making them for lunch at work or packing them for a picnic, you can use chilled, previously cooked chicken straight from the refrigerator. Just be sure to keep the wrap refrigerated until you're ready to eat.
Can I make the honey mustard sauce without Greek yogurt?
Yes! You can substitute mayonnaise for the Greek yogurt if you prefer a richer, creamier sauce. You could also use half mayonnaise and half Greek yogurt for a combination of both. Keep in mind that using mayonnaise will change the calories and protein content.
How do I keep my chicken wraps from getting soggy?
The best way is to store the ingredients separately and assemble the wraps right before eating. Pat the tomato slices dry, make sure the lettuce is completely dry, and avoid adding too much sauce. If you're assembling the wraps the night before, pack the honey mustard sauce separately.
Are these chicken bacon honey mustard wraps low carb?
They can be! I use large low-carb, high-fiber tortillas to keep the total carbohydrates lower while adding extra fiber. The honey mustard sauce does contain real honey, but the amount is divided between four wraps. Be sure to check the nutrition information on your tortillas because the total carbs can vary quite a bit between brands.
More High Protein Wrap Recipes
If you love easy, high-protein lunches like this one, be sure to try my Buffalo Chicken Wraps and Chicken Caesar Wraps next! They're both delicious ways to change up your lunch routine without spending a lot of time in the kitchen.
Recipe Card
Chicken Bacon Honey Mustard Wrap
Ingredients
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon olive oil
- 8 slices store-bought pre-cooked bacon
- ½ cup shredded sharp cheddar cheese
- 2 cups shredded romaine lettuce
- 2 medium tomatoes thinly sliced
- 4 large low-carb high-fiber tortillas
- ⅓ cup plain nonfat Greek yogurt
- 2 tablespoons Dijon mustard
- 1½ tablespoons honey
- 1 teaspoon apple cider vinegar
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Method
- In a medium bowl, combine the chicken strips, garlic powder, smoked paprika, kosher salt, black pepper, and olive oil. Toss until the chicken is evenly coated.
- Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F. Cook in batches if necessary. Remove from the heat and set aside.
- In a small bowl, whisk together the Greek yogurt, Dijon mustard, honey, apple cider vinegar, and garlic powder until smooth. Season with salt and pepper to taste.
- Lay the tortillas on a clean work surface. Divide the honey mustard sauce evenly between the tortillas, spreading it over the center. Top each tortilla with ½ cup shredded romaine lettuce, sliced tomatoes, one-fourth of the cooked chicken, 2 whole slices of pre-cooked bacon, and 2 tablespoons shredded cheddar cheese.
- Fold the sides of each tortilla inward, then roll tightly to enclose the filling. Slice each wrap in half and serve immediately.
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