Honey Mustard Chicken Tender Wraps Recipe

These Honey Mustard Chicken Tender Wraps feature golden, double-dredged chicken tenderloins nestled against a zesty, homemade cabbage slaw. Each bite offers a shattering fried crust and succulent meat, enveloped in a soft tortilla with the cool snap of dill pickles and melting cheese. It is a restaurant-quality lunch that brings the excitement of a gastropub right to your kitchen table for the whole family.

Jump to Recipe

Honey Mustard Chicken Tender Wraps Ingredients

The Crunchy Slaw:

• 3 cups shredded green cabbage: Provides the essential fresh crunch.
• 1/2 cup shredded carrot: Adds sweetness and color.
• 1/2 cup honey mustard: The star dressing that doubles as a glaze.
• 1/4 tsp ground black pepper: For a subtle bite.

The Fried Chicken:

• 1 lb chicken tenderloins: The perfect cut for quick frying; juicy and tender.
• 1/4 cup buttermilk & 1 large egg: The rich, tangy binding agent for the breading.
• 3/4 cup all-purpose flour: Creates the golden outer shell.
• Spices: 1 tsp each of garlic powder, kosher salt, onion powder, and paprika to season the flour.
• Oil: Canola, vegetable, or peanut oil for frying.

The Assembly:

• 4 large tortillas: Flour tortillas (burrito size) work best for holding the filling.
• 1 cup shredded cheese: Pepper jack adds heat, while cheddar adds sharpness.
• 1/2 cup sliced dill pickles: The acidity cuts through the fried richness.
• 1/2 cup diced tomato: For freshness.

How To Make Honey Mustard Chicken Tender Wraps

1. Heat the Oil: Begin by heating about 2 inches of oil in a heavy-bottomed pot or Dutch oven. Bring it to a steady 350°F (175°C). Proper temperature is crucial; too cool and the chicken will be greasy, too hot and the outside will burn before the inside is cooked.
2. Marinate the Slaw: While the oil heats, combine the shredded cabbage, carrots, honey mustard, and black pepper in a large bowl. Toss well to coat every shred. Place this in the refrigerator to chill; this resting time allows the flavors to meld and the cabbage to soften slightly.
3. Set Up the Breading Station: In a shallow bowl, whisk together the flour, garlic powder, salt, onion powder, paprika, and black pepper. In a second bowl, whisk the buttermilk and egg until smooth.
4. The Double Dip: Dredge a chicken tender in the seasoned flour first, shaking off the excess. Dip it fully into the buttermilk mixture, then press it back into the flour. This “double dip” method creates the craggiest, crispiest crust possible.
5. Fry to Golden Perfection: Carefully drop the breaded tenders into the hot oil (do not overcrowd the pan). Fry for about 5 minutes, flipping halfway through, until they are deep golden brown and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain.
6. Assemble the Wrap: Warm your tortillas slightly to make them pliable. Layer a generous amount of the chilled slaw, diced tomatoes, pickles, and shredded cheese in the center. Top with the hot, crispy chicken tenders and a final drizzle of extra honey mustard. Fold the sides in and roll tightly like a burrito.

Recipe Tips

• Warm the Tortillas: Cold tortillas tend to crack when rolled. Microwave them for 10 seconds or flash-heat them in a dry skillet to make them soft and stretchy.
• Don’t Skip the Pickles: The vinegar from the dill pickles provides a necessary acid contrast to the sweet honey mustard and fried breading.
• Maintain Oil Temp: Use a candy thermometer to monitor your oil. If the temperature drops significantly when you add the chicken, wait for it to return to 350°F between batches.
• Cheese Melting: If you prefer melty cheese, sprinkle the cheese directly onto the hot fried chicken immediately after taking it out of the oil, before assembling the wrap.

What To Serve With Chicken Tender Wraps

• Sweet Potato Fries: The sweetness pairs perfectly with the honey mustard profile.
• Kettle Chips: A salty, crunchy side is a classic pub pairing.
• Fruit Salad: Fresh berries or melon offer a light, refreshing palate cleanser.
• Onion Rings: For the ultimate fried food feast.

How To Store Honey Mustard Chicken Tender Wraps

• Refrigerate (Components): Do not store assembled wraps, as the dressing and chicken will make the tortilla soggy. Store the fried chicken, slaw, and tortillas in separate airtight containers for up to 3 days.
• Reheat: Reheat the chicken tenders in an air fryer or oven at 400°F for 5-8 minutes to restore the crunch. Do not microwave the chicken if you want it crispy.
• Freeze: You can freeze the fried chicken tenders for up to 2 months. Reheat from frozen in the oven. Do not freeze the slaw.

Honey Mustard Chicken Tender Wraps Nutrition Facts

• Calories: 650 kcal
• Fat: 32g
• Carbohydrates: 58g
• Protein: 35g
• Sodium: 1400mg

Nutrition information is estimated per fully assembled wrap.

FAQs