Ingredients
For the wraps:
- 1 pound chicken tenders, trimmed and cleaned
- 6 slices of cooked chicken strips (thinly sliced, crispy chicken)
- 1 large egg, beaten
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 cup panko breadcrumbs
- 1 avocado, sliced
- 1–2 large heirloom tomatoes, sliced
- 3–4 slices of Swiss cheese or your favorite cheese
- 1 1/2 cups fresh spinach leaves, washed and dried
- 3 large burrito-sized flour tortillas
For the honey mustard dressing:
- 1/4 cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon yellow mustard
- 1.5 teaspoons Dijon mustard
- 1/4 teaspoon paprika
- Small pinch of salt
Instructions
Step 1: Prepare the Chicken Strips
Trim any tough white parts or connective tissue from the chicken tenders using a sharp knife or kitchen scissors. Pat the chicken dry with paper towels to remove excess moisture, then season lightly with salt. This helps ensure that the breading sticks properly and enhances the flavor of the chicken.
Set up a breading station with three shallow dishes:
- In the first dish, mix the flour with garlic powder and black pepper.
- In the second dish, add the beaten egg.
- In the third dish, add the panko breadcrumbs.
Dredge each chicken tender in the flour mixture, ensuring it is fully coated. Shake off any excess flour, then dip the tender into the beaten egg, letting the excess drip off. Finally, coat the tender in panko breadcrumbs, pressing gently to ensure an even layer. Set the breaded tenders aside on a plate.
Step 2: Cook the Chicken
Oven Method: Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it. Arrange the breaded chicken tenders in a single layer on the sheet, leaving space between each piece. Bake for 10-12 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F.
Air Fryer Method: Preheat the air fryer to 400°F. Lightly spray the air fryer basket with oil to prevent sticking. Place the chicken tenders in a single layer, making sure they do not overlap. Cook for 4 minutes on each side or until the chicken is golden and crispy.
Grill Method: For a lighter option, skip the breading and grill the chicken tenders. Preheat the grill to medium heat (about 400°F). Coat the chicken in a mixture of olive oil, garlic powder, black pepper, and salt. Grill for 3-5 minutes per side, or until cooked through and juicy.
Step 3: Prepare the Honey Mustard Sauce
In a small bowl or jar, whisk together mayonnaise, honey, yellow mustard, Dijon mustard, paprika, and a pinch of salt. Adjust the sweetness or tanginess to taste by adding more honey or Dijon mustard. Set the sauce aside.
Step 4: Prep the Vegetables
Slice the avocado and tomatoes into thin, even pieces. Wash and dry the spinach leaves thoroughly.
Notes
- Crispy Chicken: To achieve maximum crispiness, make sure the chicken tenders are completely dry before breading. If using an air fryer, avoid overcrowding the basket.
- Make-Ahead Option: Prepare the chicken tenders and honey mustard sauce in advance and store them separately in the refrigerator. Assemble the wraps just before serving to keep the ingredients fresh.
- Storage: Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes