Waka Honey Mustard Chicken Wraps

Ingredients

• 12 oz boneless skinless chicken breast
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp yellow mustard(optional)
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 cups shredded coleslaw mix (cabbage and carrots)
• 1 tbsp mayonnaise(optional)
• 1 tbsp apple cider vinegar(optional)
• 2 flour tortillas (8-inch)

Instructions

1. 1

   Prep (15 minutes): Slice chicken into thin strips. In a bowl, whisk honey, Dijon mustard, and (if using) yellow mustard; set aside. If you want extra crunch, toss the coleslaw mix with mayonnaise and apple cider vinegar (optional).

2. 2

   Cook (15 minutes): Heat olive oil in a skillet over medium-high heat. Season chicken with salt and black pepper, then add to the pan and cook 6–8 minutes, stirring occasionally, until cooked through and lightly browned.

3. 3

   Glaze: Reduce heat to medium. Pour in the honey-mustard mixture and toss the chicken to coat. Cook 3–5 minutes until the glaze is glossy and clings to the strips.

4. 4

   Assemble: Warm tortillas briefly in the same skillet or microwave. Divide chicken among tortillas, top with crunchy slaw, and fold to serve.