Ingredients
6 servings
- •1 pound boneless skinless chicken breasts
- •1 egg
- •1 cup panko crumbs
- •0.5 teaspoon Spice Islands® Fine Grind Sea Salt
- •0.25 teaspoon Spice Islands® Fine Grind Black Pepper
- •0.5 teaspoon Spice Islands® Garlic Powder
- •0.5 teaspoon Spice Islands® Onion Powder
- •0.25 cup Mazola® Corn Oil
- •8 slices bacon, cooked and crumbled
- •2 cups shredded lettuce
- •1 cup red grapes, halved
- •0.5 cup shredded Cheddar cheese
- •3 green onions, thinly sliced
- •0.33333334326744 cup sliced almonds
- •6 (10 inch) sun-dried tomato tortillas
- •0.5 cup mayonnaise
- •2 tablespoons yellow mustard
- •1 tablespoon Dijon mustard
- •2 tablespoons honey
- •0.5 tablespoon lemon juice
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 897
- Carbohydrate: 65g
- Fat: 58g
- Fiber: 4g
- Protein: 35g
- Sugar: 13g