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Honey Mustard Chicken Wrap

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Honey Mustard Chicken Wrap

with a creamy dill salad

Informations supplémentaires
25 min. | 739 kcal | easy | Express, Family | Printable version
1. Setup Preheat the oven to 400°F. Cut the chicken into medium sized pieces. Thinly slice the cucumber and radish. Chop the dill.
2. Bread the chicken Put the panko in a bowl and 30 2P | 45 3P ml of sour cream in another bowl with 1-2 tbsp. of water. Season the panko with a drizzle of oil, salt and pepper. Dip the chicken in the sour cream and coat in a thin layer then cover with panko. Place on a baking sheet lined with baking paper. Bake the chicken in the oven for 16-18 minutes, turning the chicken pieces halfway through cooking. Cook on Broil for 3-4 minutes to color the panko.
3. Make the salad Reserve a few lettuce leaves for the wrap. Tear up the remaining lettuce and put it in a bowl with the cucumber and radish. In another small bowl, combine the remaining sour cream with the dill, a drizzle of oil, salt and pepper. Add this dressing to the salad.
4. Plate your dish Heat the tortillas 1 minute in the oven if desired. Garnish with the reserved lettuce, chicken and honey mustard sauce. Roll into a wrap. Serve the wraps with the creamy salad. Bon appétit!
360gChicken Thighs
90gPanko Breadcrumbs
120mlSauce Mix (honey,dijon mustard)
2unitSour Cream
4unitWheat tortilla 10in
1unitBoston Lettuce
1unitDill
2unitLebanese Cucumber(s)
2unitRadishes
What you need sheet pan, bowls
739 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 63g
21%
fat 36g
55%
cholesterol 166mg
55%
fiber 5g
20%
protein 41g
saturated 8g
40%
sodium 808mg
34%
sugar 13g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg