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honey mustard chicken wraps on a white plate.

Honey Mustard Chicken Wrap (Gluten-Free Option)

5 from 1 review

For a delicious and healthy protein-packed meal, try these easy Honey Mustard Chicken Wraps that can be meal prepped up to a few days before. The homemade dressing is sweet and creamy. This recipe can be made gluten-free and dairy-free depending on your dietary preferences.

  • Total Time: 20 Minutes
  • Yield: 4 Servings 1x


Units Scale
  • 2 tablespoons honey
  • 1 tablespoon yellow mustard
  • 2 tablespoons mayonnaise
  • 2 tablespoons Greek yogurt (use a dairy-free yogurt for dairy-free diets; I used coconut yogurt)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cooked and chilled chicken breasts (will yield about 2 cups of cubed cooked chicken)
  • 1/4 red onion, chopped or minced
  • 4 whole grain tortillas (use gluten-free tortillas for gluten-free diets)
  • 2 cups lettuce mix
  • 1 avocado, sliced


  1. In a small bowl, combine the honey, Dijon mustard, mayonnaise, yogurt, salt, and pepper. Use a spoon to stir together. Set the bowl aside.
  2. Then, use a sharp knife to cut the cooked and chilled chicken breasts on a cutting board into small cubes.
  3. In a large mixing bowl, place the cubed chicken and onion. Pour in the honey mustard dressing and use a spatula to stir. Try to make sure the chicken mixture is completely coated.
  4. Quickly warm up the wraps in the microwave for about 10-15 seconds to make them more pliable for rolling. You can also warm them up using tongs and place each tortilla over a gas burner on your stove set to low heat for just a few seconds. I prefer to use the microwave method.
  5. Assemble your wrap by laying out each wrap flat on a clean surface. Use a spoon to add about a quarter of the chicken mixture to each wrap. Then, add lettuce and avocado slices.
  6. Carefully roll each wrap by folding in the sides first, then rolling from the bottom up, making sure all the fillings stay inside.
  7. You can cut the wraps in half for easier eating if you prefer, but it’s optional. Enjoy!


  1. Prep the chicken up to 2 days before you wish to make this salad so the chicken is already cooked and chilled.
  2. There are several ways to cook your chicken breasts for use in this recipe. My favorite way is to season them with salt and pepper and a drizzle of olive oil and then bake them in a glass baking dish at 375°F for 20-25 minutes. You know they are done when a meat thermometer inserted into the center of the chicken breasts reaches an internal temperature of 165°F.
  3. The nutrition data for this recipe includes the tortilla wraps, but the nutritional information will vary depending on which type and brand of wrap you use.
  4. Store any leftover wraps in an airtight container in the refrigerator for up to 4 days. Serve chilled or at room temperature.


  • Serving Size: 1/4 of recipe
  • Calories: 385
  • Sugar: 10.8 g
  • Sodium: 401.2 mg
  • Fat: 17.1 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 32.4 g
  • Fiber: 6.8 g
  • Protein: 25.1 g
  • Cholesterol: 66.1 mg