Honey Mustard Crispy Chicken Wrap - cooking recipe

Ingredients

1 pound boneless skinless chicken breasts
1 egg
1 cup panko crumbs
1/2 teaspoon Spice Islands(R) Fine Grind Sea Salt
1/4 teaspoon Spice Islands(R) Fine Grind Black Pepper
1/2 teaspoon Spice Islands(R) Garlic Powder
1/2 teaspoon Spice Islands(R) Onion Powder
1/4 cup Mazola(R) Corn Oil
8 slices bacon, cooked and crumbled
2 cups shredded lettuce
1 cup red grapes, halved
1/2 cup shredded Cheddar cheese
3 green onions, thinly sliced
1/3 cup sliced almonds
6 (10 inch) sun-dried tomato tortillas
Honey Mustard:
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 tablespoon lemon juice

Preparation

Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. Transfer to a plate and cut into strips.
Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl. Combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. Wrap up and serve.