This Honey Mustard Chicken Wrap with Spinach makes the perfect lunch idea. It's packed with fresh ingredients like spinach, bell peppers, avocado and topped with homemade honey mustard dressing. These Chicken Wraps are also great for meal prepping ahead for busy lunches during the school and work week.
These easy wraps are one of my top favorite lunches. They're fresh and delicious with a lot of crunch and then the honey mustard flavor comes in for some serious flavor.
These Chicken Wraps are packed with vitamins from all the veggies and loaded with protein from the chicken and cheese. A great way to eat healthy and stay full longer in the day, and avoid so much snacking.
Why You'll Love These Wraps:
- The Perfect Lunch. A quick and easy recipe that makes 4 big wraps, so you can save some for later or feed the whole family.
- Minimal Cooking Required. This recipe only takes about 10 minutes of actually cooking the chicken. Most of the prep is just easy chopping.
- Healthy and Flavorful. These wraps are healthy and are loaded with all kinds of fresh vegetables. Cheddar cheese and honey mustard are added to give us a little more flavor and make these extra delish.
- Meal Prep Friendly. These wraps are great to pack in lunches for school or work during the week. Meal prep on Sunday and be ready for the week ahead.
Large Wraps: The Mission brand makes several varieties of wrap flavors, from Sun-dried tomato to spinach and low carb versions. Make sure to buy the large ones to hold all of the ingredients.
Chicken Breast: Sliced into thinner chicken cutlets and marinated in olive oil and a Southwest seasoning blend, then sautéed in the skillet for a quick finish.
Cheddar Cheese: Bold and flavorful, this sharp cheddar cheese brings in great taste and pairs fantastic with honey mustard dressing.
Baby Spinach: Full of vitamins and nutrients like folate and Vitamin A and C. It's low in calories and high in fiber, which is great for keeping you full longer. Try this Spinach Lemon Pasta too.
Red Onion, Cucumber, Bell Peppers and Avocado: Fresh veggies that add color, texture and nutrients.
Honey, Mayonnaise, Dijon Mustard, Lemon Juice, Salt, Pepper and Paprika: Come together to form the most delicious honey mustard dressing. The spinach is tossed in this homemade dressing to bring in a lot of flavor and leave out the bitterness that sometimes comes along with spinach.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
The wraps can be substituted with burrito sized flour tortillas.
Not big on baby spinach? Substitute the spinach with chopped romaine hearts.
Instead of cheddar cheese, Monterey or pepper jack cheese, or even parmesan would be delish.
Want a different dressing? Use any of your favorites, even store bought. This Creamy Balsamic or Caesar Dressing without Anchovies would be yummy too. If you like Spicy, try this Spicy Honey Mustard Recipe.
These wraps are served cold. If you're looking for warm wraps, try these Chicken Fajita Wraps.
How to Make Honey Mustard Chicken Wraps:
Step 1: Marinate Chicken. Slice each chicken breast in half once through the middle to create 4 thinner chicken breasts of equal thickness. Add the chicken to a large bowl with 2 tablespoons of olive oil, and 1 teaspoon each of salt, cumin, chili powder, paprika and garlic powder. Toss to coat the chicken breasts in the olive oil and seasoning. Set aside on the countertop at room temperature for 10 minutes.
Step 2: Make the Homemade Honey Mustard. Whisk together the honey, dijon mustard, mayonnaise, lemon juice, ¼ teaspoon salt and paprika and ⅛ teaspoon black pepper. Combine until smooth and place in the fridge until assembling the wraps.
Step 3: Sauté Chicken. In a large skillet over medium heat, add in 1 tablespoon of olive oil and allow it to heat up. Place the 4 thin chicken breasts into the pan and cook each side for 3-5 minutes until the internal temperature reaches 165 degrees. Remove to a plate and tent with foil. Allow to cool for 5 minutes.
Step 4: Next, slice the chicken breast into strips or dice the chicken into smaller cubes.
Step 5: Pour ½ of the honey mustard into the baby spinach leaves and toss to combine. Save the remaining dressing for serving. *Note: If you're planning to meal prep these for the week, you may not want to mix the spinach and dressing. It gets a little wilted after a day.
Step 6: Warm the wrap in the microwave or on the stovetop for a few seconds on each side to make it more pliable. Lay the wrap flat on the countertop and fill with the spinach mixture, chicken, cheese, onion, bell peppers, cucumber, and a few slices of avocado.
Step 7: Lastly, fold the wraps up just like a burrito and slice in half on an angle. Serve with the extra honey mustard and enjoy!
Expert Tips for Chicken Wraps with Spinach:
- Try to slice the chicken breasts in half into even pieces so they cook in about the same amount of time.
- The best way to check that chicken is fully cooked is to use an internal meat thermometer. It should read 165 degrees when poked into the middle of the thickest piece of the chicken breast.
- If you're meal prepping, I suggest packing everything separate in the fridge, then making the wrap the day of, to avoid a soggy wrap.
Absolutely! If you're watching your weight, you can make them without the cheese and honey mustard or just add a bit of each. Make sure to eat all your veggies too.
If you're intending to eat the wraps that day, you can wrap them in foil and store in fridge. However, if you want to eat throughout the week, I would pack the veggies separately from the chicken in sealed containers in the fridge, and make the wraps the day of eating. Eat within 3 days.
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