Honey Mustard Chicken Wrap
A delicious and crispy chicken wrap with fresh vegetables and a tangy honey mustard sauce, perfect for a quick lunch or dinner.
Ingredients
Bread and Grains
- 3 cups corn flakes
- 2 whole wheat tortillas 10 inch whole wheat tortillas
Proteins
- 1 lb chicken breast filets
- 2 medium eggs
Vegetables
- 1 cup bagged coleslaw mix
- 1 cup lettuce, thinly sliced
- ¼ cup radishes, thinly sliced
- ½ cup cherry tomatoes, sliced
Dairy & Condiments
- ½ cup shredded cheddar cheese
- 2 diced pickles
- 2 Tbsp plain Greek yogurt
- 1 Tbsp mayonnaise
- 1 Tsp grainy dijon mustard
- 2 Tsp honey
- 2 Tsp white vinegar
Instructions
- Preheat air fryer to 400°F (200°C).
- Pulse cornflakes in a food processor or crush in a bag to breadcrumb consistency. Season chicken with garlic and onion powder.
- Dip chicken in beaten eggs, then coat with crushed cornflakes. Air fry for 12 minutes, flipping halfway.
- Whisk sauce ingredients to make honey mustard. Mix coleslaw, lettuce, radishes, and tomatoes; toss with ¾ of sauce.
- Assemble wraps with coleslaw, chicken, cheese, and drizzle with remaining sauce. Roll tightly and serve.
Notes
For extra crispiness, cook chicken in batches and ensure space in the air fryer basket.