Honey Mustard Chicken Wraps with Spinach | A Healthier Lunch Idea

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: pita bread

Whole wheat tortillas offer more fiber.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is plant-based and lower in calories.

Slice 2 chicken breasts into 4 even pieces for quicker cooking.

Add 2 tablespoons of olive oil to the chicken in a bowl.

Season the chicken with salt, cumin, paprika, chili powder, and garlic powder; toss to coat.

Let the chicken sit for about 10 minutes to reach room temperature.

In a separate bowl, combine 1/4 cup mayonnaise, 1/4 cup honey, 1 tablespoon Dijon mustard, lemon juice, regular paprika, salt, and pepper to make honey mustard dressing; whisk together.

Refrigerate the honey mustard dressing until needed.

Heat 1 tablespoon of olive oil in a stainless steel skillet over medium heat.

Add the seasoned chicken breasts to the skillet and cook for about 3 to 4 minutes on each side until the internal temperature reaches 165°F.

Remove the chicken from the skillet and cover with foil to cool.

In a bowl, toss 3 to 4 ounces of baby spinach with half of the honey mustard dressing.

Dice the red onion and slice the red bell pepper into skinny strips.

Slice the English cucumber and grate 4 ounces of cheddar cheese.

Cut the avocado in half, remove the pit, and slice it.

Slice the cooked chicken into thin pieces.

Warm the wraps on a griddle over medium heat for 10 to 15 seconds to make them pliable.

Assemble the wraps by spreading a little honey mustard dressing, adding spinach, chicken, cheese, red onion, cucumber, bell pepper, and avocado.

Roll the wrap tightly, tucking in the edges, and cut in half at an angle for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens