A delightful chicken wrap recipe featuring a tangy mustard sauce and fresh vegetables, perfect for a quick and satisfying meal.
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Preheating ensures even cooking of the chicken.
Rub the chicken breasts with olive oil and season with garlic powder, smoked paprika, salt, and black pepper.
Massaging the seasoning into the chicken enhances flavor.
Place the seasoned chicken in the baking dish and bake for 25-30 minutes, or until fully cooked.
Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
While the chicken bakes, mix Dijon mustard and honey in a small bowl to create the sauce.
Adjust the sweetness by adding more honey if desired.
Slice the cucumber, red onion, and tomato into thin slices.
Uniform slices ensure even distribution in the wrap.
Once the chicken is cooked, let it cool slightly and then slice into strips.
Letting the chicken rest prevents juices from escaping.
Lay a tortilla flat, spread a portion of the mustard sauce, and layer with romaine leaf, chicken strips, cucumber, onion, and tomato.
Don't overfill the tortilla to make wrapping easier.
Fold the bottom of the tortilla up, then roll tightly to form a wrap.
Secure with a toothpick if needed to keep the wrap intact.
Serve the wraps immediately, garnished with extra cilantro if desired.
Pair with a side salad or chips for a complete meal.
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