Cracker Barrel Honey Mustard Chicken Tender Wraps Recipe

Cracker Barrel Honey Mustard Chicken Tender Wraps combine crispy fried chicken with a sweet and tangy slaw in a soft flour tortilla. This recipe uses seasoned breading and a signature honey mustard dressing to create a satisfying American-style lunch.

If you do nothing else, double-dip your chicken tenders. The first time I made this, I only coated them once and the breading was thin and disappointing. Now I go from flour to buttermilk and back to flour again to get those craggy, crunchy bits that hold onto the sauce.

The slaw is doing more work than you’d think because it acts as both a vegetable and a condiment. Letting the cabbage sit in the honey mustard for a few minutes softens the crunch just enough so it doesn’t poke through the wrap. I love making these for a quick weekend meal when I want something that feels like a treat but doesn’t take all afternoon.

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Cracker Barrel Honey Mustard Chicken Tender Wraps Ingredients

The Crunchy Slaw

• 300g (10oz) shredded green cabbage
• 50g (2oz) shredded carrot
• 125ml (4fl oz) honey mustard dressing
• 1/4 tsp ground black pepper

The Fried Chicken

• 450g (1lb) chicken tenderloins
• 60ml (2fl oz) buttermilk
• 1 large egg
• 100g (3.5oz) plain flour
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp paprika
• Vegetable oil, for frying

The Assembly

• 4 large flour tortillas
• 100g (3.5oz) shredded pepper jack or cheddar cheese
• 75g (2.5oz) sliced dill pickles
• 1 large tomato, diced

How To Make Cracker Barrel Honey Mustard Chicken Tender Wraps

1. Heat the oil: Fill a heavy-bottomed pot with 5cm (2 inches) of oil and heat it to 175°C (350°F). Using a thermometer is the best way to make sure the chicken crisps up without soaking up too much grease.
2. Marinate the slaw: Mix the shredded cabbage, carrots, honey mustard, and black pepper in a large bowl. Put this in the fridge to chill while you prep the rest so the flavours have time to meld.
3. Set up the breading station: Whisk the plain flour, garlic powder, salt, onion powder, and paprika together in one shallow bowl. In a second bowl, beat the buttermilk and egg together until the mixture is a pale yellow colour.
4. The double dip: Coat a chicken tender in the seasoned flour first, then dunk it into the buttermilk mixture, and finally press it back into the flour. Make sure you press the flour firmly onto the chicken to create a thick, textured crust.
5. Fry to golden perfection: Carefully place the chicken into the hot oil and cook for about 5 minutes, turning them over halfway through. They are ready when the coating is a deep golden brown and the meat is no longer pink in the middle.
6. Assemble the wrap: Warm each tortilla on a dry hob for a few seconds until it feels soft and easy to fold. Layer the cold slaw, tomatoes, pickles, and cheese in the centre before adding the hot chicken and rolling the wrap up tightly.

Recipe Tips

• Maintain your oil temperature. If you drop too many chicken pieces in at once, the oil temperature will plummet and the breading will turn soggy. Fry in small batches to keep the heat steady and the crust crisp.
• Warm the tortillas properly. A cold tortilla will crack and split the moment you try to fold it. Give them ten seconds in a hot pan or wrap them in damp kitchen roll and microwave for twenty seconds.
• Squeeze the tomatoes. If your tomatoes are very juicy, remove the seeds and watery centre before dicing. This prevents the liquid from soaking into the tortilla and making the bottom of the wrap fall apart.
• Rest the chicken briefly. Let the tenders sit on a wire rack or kitchen roll for two minutes after frying. This allows the steam to escape so the bottom doesn’t get soft while you are prepping the tortillas.
• Use a sharp knife. When slicing the cabbage for the slaw, aim for very thin shreds. Chunky cabbage makes the wrap difficult to roll and creates an uneven texture when you bite into it.

What To Serve With Honey Mustard Chicken Tender Wraps

These wraps are quite filling on their own, but they pair excellently with a side of seasoned chips or sweet potato wedges. If you want to keep the meal lighter, a simple cucumber salad or some extra dill pickles on the side works well.

For a true restaurant experience, serve them with a small bowl of extra honey mustard for dipping. A cold glass of lemonade or iced tea balances the salty, fried elements of the chicken perfectly.

How To Store Honey Mustard Chicken Tender Wraps

Fridge

Store the fried chicken, slaw, and chopped vegetables in separate airtight containers for up to two days. Do not assemble the wraps before storing them or the tortilla will become wet and mushy within an hour.

Reheat

Place the chicken tenders in an oven at 180°C (350°F/Gas Mark 4) for 8-10 minutes to bring back the crunch. Avoid the microwave for the chicken as it will make the breading soft and the meat rubbery.

Freeze

You can freeze the breaded and fried chicken tenders for up to two months in a freezer bag. To eat, bake them from frozen at 200°C (400°F/Gas Mark 6) until piping hot, then assemble with fresh slaw and tortillas.

Cracker Barrel Honey Mustard Chicken Tender Wraps Nutrition Facts

• Calories: 645
• Protein: 32g
• Fat: 34g
• Carbohydrates: 52g
• Sugar: 12g
• Sodium: 1420mg

Estimated. May vary based on ingredients and cooking methods.

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