Grilled Honey Mustard Chicken Wrap

Stuffed with juicy honey mustard grilled chicken, sweet blueberries, silky avocado, and lots of greens, this honey mustard chicken wrap is easy to prep ahead of time for a stellar lunch!

Boring lunch wraps are definitely something we are not familiar with around here! Please see exhibit A above.

I’m playing a riff off of this beloved salad I shared last summer with these wraps today and unsurprisingly, it works to utter perfection.

I mean…we’ve got grilled chicken, homemade honey mustard, tons of blueberries, avocado, AND feta all hanging out in one wrap? Nothing could possibly go wrong here.

My personal favorite part about these wraps is that they make an excellent make-ahead lunch! They store well in the refrigerator up to 3 days and travel very well.

I mean, they don’t look half bad either. Something about big juicy blueberries with greens always gets me.

These Wraps feature…

• Sweet and tangy grilled honey mustard chicken thighs
• Juicy blueberries and silky avocado
• Lots of fresh greens and tangy feta cheese

Making the Wraps

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Dijon mustard
• Stone-ground mustard
• Honey
• Apple cider vinegar
• Chicken thighs
• Vegetable oil
• Arugula
• Blueberries
• Avocados
• Feta
• Flour tortillas

Choosing Your Chicken

I recommend using boneless skinless chicken thighs for these wraps. This cut of chicken is fast to cook up on the grill and turns out super tender and juicy brushed in the honey mustard.

If you don’t have thighs on hand, boneless skinless chicken breasts will work great instead, however, you may need to adjust the cook time slightly if they are thicker breasts. Always use a kitchen thermometer to test the internal temperature of meat.

Tips for Perfect Wraps

1. Make homemade honey mustard – trust me, homemade honey mustard is so worth it! And it only takes a few moments to throw together.
2. Divide honey mustard in half – save half the honey mustard for drizzling into the wraps later for an extra sweet and tangy kick.
3. Brush other half of honey mustard on chicken during grilling – this will make the chicken super flavorful and saucy.
4. Don’t overfill wraps – if you put too much filling in the wraps, the tortillas will break when you try to fold them. Make sure you leave enough of a tortilla border around filling so you can fold it.
5. Fold wraps burrito-style – this means folding the horizontal sides of wrap inwards and then tightly rolling tortilla vertically over filling, using your fingers to push filling into tortilla as necessary while rolling.
6. Cut wraps in half for serving – this makes for a beautiful cross-section and makes the wrap easier to eat.

Recipe Variations

Try these ideas for a different twist on these wraps.

• Use a different fruit – try blackberries, raspberries, strawberries, or peaches in place of the blueberries.
• Add nuts – try adding a handful of toasted pecans or almonds for a wrap with some crunch.
• Try a different cheese – try fresh mozzarella, goat cheese, cheddar, or gouda.
• Make it in salad form – skip the tortilla and assemble all ingredients into a salad instead.

Stovetop and Oven Instructions

Follow these instructions if you would like to convert this recipe to non-grilled version.

• Stovetop: Heat 1 tablespoon vegetable oil in a large skillet (or brush over a large cast iron grill pan) Once pan is hot, add chicken and sear on both sides while brushing with honey mustard until chicken registers 165F, adding more oil to pan as needed. Note: if you are using a thicker cut of chicken, such as a chicken breast, I recommend searing chicken on both sides, then finish cooking in a 400F oven 5-10 minutes.
• Oven: Arrange chicken in a single layer on a greased sheet pan and brush liberally with honey mustard. Bake at 400F 20-25 minutes until chicken registers 165F. Optionally, broil chicken a few inches from heat 2-3 minutes to crisp up the outside.

If you’re a fan of honey mustard chicken, you’re not going to want to pass on these wraps! The sweet tanginess goes incredibly well with the smoky grilled chicken, sweet blueberries, and all that silky avocado business.

Extra honey mustard on the side for dipping? You’re speaking my language now.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Watch these wraps made step-by-step on Google web stories.

More wraps to add to your menu next!

• Smoked Salmon Lettuce Wraps
• Hot Honey Salmon Wrap
• Avocado Chicken Salad Lettuce Wraps