Chicken Bacon Honey Mustard Wrap
This Chicken Bacon Honey Mustard Wrap is an easy, high-protein lunch made with juicy seasoned chicken, crispy bacon, sharp cheddar cheese, fresh lettuce, and sliced tomatoes. Everything is wrapped in a soft tortilla with a creamy homemade honey mustard sauce made with Greek yogurt, Dijon mustard, and real honey. Ready in just 25 minutes and perfect for meal prep!
Servings: 4
Calories: 332
Ingredients
For the Chicken Wraps
- 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
For the Honey Mustard Sauce
- 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
Instructions
- 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.
Notes
Honey mustard sauce yield: This recipe makes approximately ⅔ cup of honey mustard sauce, or about 2 tablespoons plus 2 teaspoons per wrap when divided evenly between 4 servings.
Chicken: Cut the chicken into evenly sized strips so they cook quickly and evenly. Cook until the internal temperature reaches 165°F. You can also substitute about 3 cups of cooked rotisserie chicken for a quicker option.
Bacon: I used store-bought pre-cooked bacon to save time. Each wrap gets 2 whole slices. You can also use freshly cooked bacon if preferred.
Tortillas: Use large, burrito-size low-carb, high-fiber tortillas so there's plenty of room for the filling. The nutrition information will vary depending on the brand you use.
Meal prep: Cook the chicken and prepare the honey mustard sauce ahead of time. Store the ingredients separately in the refrigerator for up to 3–4 days, and assemble the wraps just before serving to prevent sogginess.
Make ahead: If assembling the wraps the night before, pat the tomato slices dry and keep the honey mustard sauce separate until ready to eat.
Nutrition
Calories: 332 | Carbohydrates: 13g | Protein: 36g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 103mg | Sodium: 885mg | Potassium: 778mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2994IU | Vitamin C: 11mg | Calcium: 149mg | Iron: 1mg