Honey Mustard Chicken Wraps
Crushed cornflakes give this chicken a crunch that regular breadcrumbs just can’t match, shallow fried until deeply golden and genuinely crispy all the way through.
A tangy honey mustard sauce does double duty, tossed through the slaw and drizzled extra into the wrap itself, so the sweetness and sharpness run through the whole thing instead of just sitting on top.
Five wraps, best kept separate until you’re ready to eat so the coating stays crisp and the wrap doesn’t go soggy.
Honey Mustard Chicken Wraps
CHICKEN WRAPS · CHICKEN · MEAL PREP · EASY
Genuinely crispy, even after time in the fridge
Resting the chicken on a wire rack instead of paper towel keeps steam from getting trapped underneath the coating, which is exactly what would soften the crust you just worked to build.
Keeping the chicken, slaw and wraps stored separately means nothing goes soft or soggy sitting together in the fridge. Everything comes together fresh right before eating instead.
The honey mustard sauce ties it all together, sweet, sharp, and used in two places so it's never an afterthought.
Honey Mustard Chicken Wraps
Ingredients
Crispy Chicken
- 800 g Chicken Breast Sliced
- 5 g Smoked Paprika
- 5 g Garlic Powder
- 5 g Onion Powder
- Salt & Pepper
Egg Wash
- 2 Large Eggs
- 60 ml Milk
Cornflake Coating
- 100 g Cornflakes or Breadcrumbs Crushed
- 60 g Parmesan Grated
For Cooking
- 60 ml Extra Virgin Olive Oil
Honey-Mustard Sauce
- 240 g High Protein Greek Yogurt
- 80 g Honey
- 60 g Dijon Mustard
- 15 ml Apple Cider Vinegar
- Salt & Pepper
Slaw Filling
- 300 g Green Cabbage Shredded
- 1 Carrot Julienned or Grated
- 60 ml Honey Mustard Sauce
- Salt & Pepper
Wrap Assembly
- 5 Soft Wraps
Method
Season the Chicken
- Add the chicken to a bowl with smoked paprika, garlic powder, onion powder and salt and pepper. Mix thoroughly so every piece is evenly coated.
Prepare the Coating
- Whisk the eggs and milk together in one bowl. In a separate bowl, combine the crushed cornflakes and parmesan. Dip each piece of chicken into the egg wash, allowing excess to drip off, then press firmly into the cornflake mixture until well coated.
Shallow Fry
- Heat the olive oil in a large pan over medium-high heat until shimmering but not smoking. Cook the chicken in batches for 3–4 minutes per side, until deeply golden and cooked through. Transfer to a rack or paper towel and rest for 2 minutes before slicing, or leave whole.
Prepare the Slaw
- Combine the cabbage, carrot, honey-mustard sauce and a pinch of salt. Toss gently and set aside.
Warm the Wraps
- Heat a dry pan over low heat. Place a wrap flat in the pan and warm for 15–20 seconds. Remove from the pan. Layer each wrap with sliced crispy chicken, slaw and extra honey-mustard sauce. Roll tightly, tucking as you go, then slice in half to serve or wrap in foil.
Why rest the chicken on a wire rack instead of paper towel?⌄
Paper towel traps steam underneath the coating, which softens the crust right after you've fried it crispy. A wire rack lets air circulate underneath so it stays crunchy.
Can I bake or air fry the chicken instead of shallow frying?⌄
Yes, air fry at 200°C (400°F) for around 12-15 minutes, flipping halfway, or bake on a wire rack at 220°C (430°F) for 20-25 minutes. Both give a lighter result than shallow frying, though slightly less crisp.
Why warm the wraps before filling them?⌄
A cold wrap is much more likely to crack or tear once you try to roll it tightly. A few seconds in a dry pan makes it more pliable and much easier to work with.
Can I make the sauce less tangy?⌄
Yes, add a touch more honey and cut back slightly on the mustard and apple cider vinegar. It'll shift the balance toward sweeter without losing the sauce's texture.
