honey mustard crispy chicken wrap

Ingredients

• Servings: 6
• 1 pound boneless skinless chicken breasts
• 1 egg
• 1 cup panko crumbs
• 1/2 teaspoon spice islands® fine grind sea salt
• 1/4 teaspoon spice islands® fine grind black pepper
• 1/2 teaspoon spice islands® garlic powder
• 1/2 teaspoon spice islands® onion powder
• 1/4 cup mazola® corn oil
• 8 slices bacon, cooked and crumbled
• 2 cups shredded lettuce
• 1 cup red grapes, halved
• 1/2 cup shredded cheddar cheese
• 3 green onions, thinly sliced
• 1/3 cup sliced almonds
• 6 (10 inch) sun-dried tomato tortillas
• honey mustard:
• 1/2 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon dijon mustard
• 2 tablespoons honey
• 1/2 tablespoon lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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.
• 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.