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Chicken wraps with spinach and honey mustard sliced in half on plate.

Honey Mustard Chicken Wrap with Spinach


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5 from 1 review

  • Author: Tara Smithson
  • Total Time: 30 minutes
  • Yield: 4 large wraps 1x

Description

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.


Ingredients

Scale

Chicken Wraps:

  • 2 chicken breasts (1 lb), trimmed
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika 
  • 1 teaspoon garlic powder
  • 4 ounces cheddar cheese, shredded (about 1 cup
  • 1/2 red onion, diced
  • 1 red bell pepper, stem and seeds removed and cut into skinny slices
  • 1/2 English cucumber, diced
  • 1 avocado, pit and skin removed and sliced 
  • 3-4 ounces of baby spinach 
  • 4 large wraps or burrito flour shells

Homemade Honey Mustard:

  • 1/4 cup mayonnaise
  • 1/4 cup honey
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika 
  • 1/8 teaspoon black pepper

Instructions

  1. Marinate Chicken: Slice each chicken breast in half 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.
  2. Make the Homemade Honey Mustard: Whisk together the honey, dijon mustard, mayonnaise, lemon juice, 1/4 teaspoon salt and paprika and 1/8 teaspoon black pepper. Combine until smooth and place in the fridge until assembling the wraps.
  3. Saute 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.
  4. Slice chicken breast into strips or dice the chicken into smaller cubes.
  5. Pour 1/2 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.
  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 spinach mixture, chicken, cheese, onion, bell peppers, cucumber, and a few slices of avocado.
  7. Fold the wraps up just like a burrito and slice in half on an angle. Serve with the extra honey mustard and enjoy! 

Notes

  • 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, then making the wrap the day of to avoid a soggy wrap. 
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American