Mustard Recipe ⇒ Honey Mustard Crispy Chicken Wrap

Use crushed, crisp rice cereal squares instead of panko crumbs with gluten-free wraps for a gluten-free version!

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 egg
• 1 cup panko crumbs
• ½ teaspoon Spice Islands® Fine Grind Sea Salt
• ¼ teaspoon Spice Islands® Fine Grind Black Pepper
• ½ teaspoon Spice Islands® Garlic Powder
• ½ teaspoon Spice Islands® Onion Powder
• ¼ cup Mazola® Corn Oil
• 8 slices bacon, cooked and crumbled
• 2 cups shredded lettuce
• 1 cup red grapes, halved
• ½ cup shredded Cheddar cheese
• 3 green onions, thinly sliced
• ⅓ cup sliced almonds
• 6 (10 inch) sun-dried tomato tortillas
• ½ cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• ½ tablespoon lemon juice

Cooking Directions

1. 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.
2. 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

• calories897
• carbohydrateContent65.3 g
• cholesterolContent119.3 mg
• fatContent57.6 g
• fiberContent4.1 g
• proteinContent35.2 g
• saturatedFatContent13.9 g
• sodiumContent1411.4 mg
• sugarContent13 g