- 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
- 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.
05/04/2018
recipepes.com
Honey Mustard Crispy Chicken Wrap, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
