Honey Mustard Chicken Tender Wraps Recipe

These Cracker Barrel honey mustard chicken tender wraps are everything I want when I don’t wanna cook but also need something warm and crispy. Juicy chicken tenders, sweet-spicy slaw, melty cheese, and pickles (yes, pickles) all wrapped up and ready in 25 mins. Easy, filling, weirdly addictive.

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Quick Summary

• Prep time: 15 mins
• Cook time: 10 mins
• Flavor: crispy, tangy, creamy
• Great for: weeknight dinners, picky eaters, “I forgot to meal prep” moments

Why I Like This Recipe

I was gonna DoorDash but my bank account laughed, so I made these instead. And wow—way better than takeout. That slaw? Creamy, tangy, kinda spicy. The chicken? Crispy and hot with a lil’ crunch. The whole thing? Wrapped in a tortilla like a warm hug with attitude. Zero regrets. Total keeper.

Ingredients

For the slaw:

• 3 cups shredded green cabbage
• ½ cup shredded carrot
• ½ cup honey mustard
• ¼ tsp ground black pepper

For the chicken:

• 1 lb chicken tenderloins
• ¼ cup buttermilk
• 1 large egg
• ¾ cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp black pepper
• Oil for frying (canola/veg/peanut — your call)

To assemble:

• 4 large tortillas
• ½ cup diced tomato
• ½ cup sliced dill pickles
• 1 cup shredded cheese (pepper jack, cheddar, whatever melts)
• Extra honey mustard (don’t skip it)

How To Make Honey Mustard Chicken Tender Wraps

1. Heat the oil: Get your pan/fryer hot — 350°F is the sweet spot. Enough oil to submerge those tenders.
2. Make the slaw: Dump everything in a bowl. Mix. Taste. Chill it while you fry stuff.
3. Bread the chicken: Mix flour + spices in one bowl. Buttermilk + egg in another.
   Dredge chicken in flour → dip in buttermilk → back in flour. Double dip = max crunch.
4. Fry it: Drop into hot oil. About 5 mins or until golden, juicy, and hitting 165°F inside. Let it rest on paper towels.
5. Wrap it up: Layer slaw, tomatoes, pickles, cheese, chicken, and more sauce in the middle of your tortilla. Fold, wrap, roll. Done.

Tips for Success

• Let oil reheat between batches or your tenders will get soggy.
• Slice the chicken if you want it easier to bite. Or don’t.
• Use good pickles. Like, the kind with attitude.
• Warm the tortillas so they don’t tear — game changer.
• Make extra slaw. It goes with everything.

Storage and Reheating

• Fridge: Wrap leftovers tight. Good for up to 4 days.
• Microwave (lazy but fine): 45 seconds per half-wrap. Still tasty, just less crispy.
• Oven (preferred): 325°F for 10–12 mins. Bring the crunch back.

Frequently Asked Questions

• Can I bake the chicken instead of frying?
  Sure. Will it be as crispy? No. Will it still taste good? Yup.
• What kind of honey mustard should I use?
  Homemade if you’ve got time. Store-bought if you don’t. Just make sure it’s not too sweet.
• Can I use pre-cooked tenders?
  Yeah. It’s a shortcut. Just heat ‘em up and go.
• How do I keep the wrap from falling apart?
  Warm tortillas, don’t overfill, fold like you’re wrapping a burrito baby.
• What cheese is best?
  Pepper jack if you like heat. Cheddar for classic. Use what you’ve got.

Common Mistakes and How to Dodge Them

• Oil too cold = soggy breading: Use a thermometer. Or test with a breadcrumb — it should sizzle like it’s gossiping.
• Overfilling the wrap: Tempting. I get it. But then it explodes when you try to roll it. Go easy.
• Dry chicken: Use a meat thermometer if you can. Don’t guess — dry tenders are sad tenders.
• Skipping slaw: I know, you’re tempted. Don’t. It adds crunch and flavor. It ties the whole thing together.
• Not seasoning the flour: Bland breading = bland chicken. Season like your ex won’t be eating it.

Nutrition Facts (Per Wrap, approx.)

• Calories: 610 kcal
• Total Fat: 34 g
• Saturated Fat: 9 g
• Cholesterol: 115 mg
• Sodium: 980 mg
• Potassium: 450 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 4 g
• Sugars: 9 g
• Protein: 34 g