Honey Mustard Chicken Wrap (Print Version)
# Ingredients:
→ Wrap Assembly
01 -
100 g cooked air fryer chicken tenders, plain (no buffalo sauce)
02 -
120 g bagged coleslaw mix
03 -
60 g lettuce, thinly sliced
04 -
30 g pickles, diced
05 -
30 g radishes, thinly sliced
06 -
75 g cherry tomatoes, sliced
07 -
2 whole wheat tortillas, 25 cm diameter
08 -
60 g shredded cheddar cheese
→ Honey Mustard Sauce
09 -
30 g plain Greek yogurt
10 -
15 g mayonnaise
11 -
5 g grainy Dijon mustard
12 -
14 g honey
13 -
10 ml white vinegar
# Instructions:
01 -
Cook air fryer chicken tenders according to the original method, omitting any buffalo sauce. Remove from the air fryer and set aside to cool slightly.
02 -
In a small bowl, whisk together Greek yogurt, mayonnaise, grainy Dijon mustard, honey, and white vinegar until homogenous.
03 -
In a large mixing bowl, combine coleslaw mix, shredded lettuce, diced pickles, thinly sliced radishes, and sliced cherry tomatoes. Pour over three-quarters of the honey mustard sauce and toss gently to coat.
04 -
Lay each whole wheat tortilla flat. Spoon half of the vegetable mixture onto the center of each tortilla. Top with two chicken tenders, scatter with 30 g shredded cheddar cheese, and finish with a drizzle of the reserved honey mustard sauce.
05 -
Fold the sides of each tortilla toward the center, bring up the bottom flap, and roll tightly to secure the filling.
# Notes:
01 -
For optimal texture, serve wraps immediately after assembly to avoid sogginess.