I’ve made you lunch!

Pecan Crusted Chicken Wraps with Strawberry Honey Mustard I howsweeteats.com

But just so we’re clear: if you ever show up on my doorstop hoping for lunch? I will probably greet you with a bowl of crackers or jelly beans and then force you to taste test bits and pieces of the five or so recipes (which could totally be like, chocolate and tuna… TOGETHER) I’m testing at the moment. At least crackers and jelly beans are the going April rate. It will change.

But today is different. This week I’ve actually eaten a normal person lunch which says a lot since I am a not so normal person. Can we talk about how many restaurants have pecan crusted chicken salads? I’m going with a million. You know, because I don’t exaggerate. Wouldn’t want to inflate the number or anything. Because there are a ton of freaking restaurants that have pecan crusted chicken salads on their menus.

Pecan Crusted Chicken Wraps with Strawberry Honey Mustard I howsweeteats.com

And by now you know the drill: my favorite… “salads”… are the ones that include a lot of non-salad ingredients piled on top of something similar to a handful of shredded butter lettuce. As long as the salad includes cheese, some form of candied nuts, fruit, hard-boiled egg wedges and specifically… french fries… I am sold. A salad eater by default, if you will.

Pecan Crusted Chicken Wraps with Strawberry Honey Mustard I howsweeteats.com

So after eating said pecan crusted chicken salad for lunch one day, I decided I was making my own pecan crusted chicken and stuffing it inside a tortilla. Putting my foot down! I also mashed up some strawberries then combined them with mustard and honey, which may sound completely absurd to your ears… but I live and die for mustard. Oh and speaking of living and dying, did you know that in my high school yearbook I listed Tupac’s To Live and Die in L.A. as one of my favorite songs? I was a real winner. Of course you didn’t know that because even I am attempting to forget.

Horrifying… to say the least.

Pecan Crusted Chicken Wraps with Strawberry Honey Mustard I howsweeteats.com

The best part is that you can do whatever the heck you want with your pecan crusted chicken. Make your own fancy restaurant-like salad (don’t forget the fries), put it on pizza (weird?), make a quesadilla (cheeeeeese), turn it into chicken finger dippers (cute), add it to pasta (cream sauce please) or serve it plain with some cinnamon sweet potatoes (boring… but I love you).

We loved the combination of the crunchy chicken with some sweet fruit and tangy mustard, and this can easily be a make-ahead meal. I even served it to my husband who dislikes pecans (or so he claims), and when he asked what was on the chicken I cried out “oh you know… panko!… and other things…” As usual, it wasn’t until after he had consumed his entire meal and I threw out the question of “sooo how was it?” With his response – “really, really good!” – I casually mentioned that the entire chicken was covered in pecans. Gets him every time.

Pecan Crusted Chicken Wraps with Strawberry Honey Mustard I howsweeteats.com

Pecan Crusted Chicken Wraps

makes 4 wraps

2 boneless, skinless chicken breasts

1 1/4 cups ground/finely chopped pecans

1/4 cup flour (I used whole wheat pastry)

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cinnamon

2 egg whites

4 large whole wheat tortillas

4 strawberries, sliced

1/2 avocado, chopped

1 11-ounce can of mandarin oranges, drained

butter lettuce for wraps

3 tablespoons dijon mustard

3 tablespoons honey

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil then place a wire rack over top. Spray the rack with nonstick spray.

In a bowl, mix together pecans, flour, salt, pepper and cinnamon. In another bowl, whisk together egg whites until frothy. Dip each piece of chicken into the egg whites, coating completely, then dredge through the pecan mixture, covering the chicken and pressing gently to adhere. Place the chicken on the wire rack, the spray with canola oil or olive oil spray until coated. Bake for 15 minutes, then gently flip (if coating doesn’t seem to be sticking, you don’t have to flip) and bake for 15 minutes more. Remove and let cool slightly, then cut into pieces.

While chicken is cooking, take two of the sliced strawberries and mash in a bowl with a fork. Add in dijon mustard and honey, stirring to combine. Spread some of the honey mustard in the center of each wrap. Top with butter lettuce, chicken pieces strawberries, avocado and oranges, then roll up. Serve!

Pecan Crusted Chicken Wraps with Strawberry Honey Mustard I howsweeteats.com

I hope you brought dessert.

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90 Responses to “Pecan Crusted Chicken Wraps with Strawberry Honey Mustard.”

  1. #
    51
    Kathy — April 11, 2012 @ 5:04 pm

    THANK YOU! You just made dinner tonight very easy to decide!

    Reply

  2. #
    52
    Liz @ Tip Top Shape — April 11, 2012 @ 5:18 pm

    This looks absolutely fantastic!!

    Reply

  3. #
    53
    Mia — April 11, 2012 @ 5:29 pm

    To Live and Die in LA is a GREAT song. You should not be embarrassed. You should be proud that you have good taste. I’m proud to say I subscribe to a blog by a writer/reciper who has great taste :)

    Reply

  4. #
    54
    Brianne @ Cupcakes & Kale Chips — April 11, 2012 @ 8:11 pm

    This sounds like the Fandango Salad at Panera, but that had grilled chicken. That is pretty much my favorite salad in the world. Love the idea of strawberry dijon!

    Reply

  5. #
    55
    Naomi(onefitfoodie) — April 11, 2012 @ 9:23 pm

    as soon as I started reading it brought back memories of TGI FRIDAYS peacan crusted chicken I would ALWAYS get when we were in high school…ok so yours looks 22384 times better!!

    Reply

  6. #
    56
    Rachel — April 11, 2012 @ 9:40 pm

    As I sit at the kitchen table reading this, eating Kraft macaroni and cheese and a plain chicken breast with Tabasco sauce, I am wondering why in the world I didn’t read this earlier. This sounds heavenly. I recently discovered my love for strawberries in savory dishes (like salad with pecans and bleu cheese crumbles..yum!) I will absolutely be making this for dinner next week. I sure hope it turns out as good as this looks! :)

    Reply

  7. #
    57
    Stephanie — April 11, 2012 @ 9:58 pm

    What’s your secret to getting the breading to stick? I made pecan crusted chicken tenders a few weeks ago and though the crust made it through the cooking process (good tip on baking these, btw… burned pecan crust is a tragedy), the moment I sliced them, all my careful, albeit toasty work was trashed :’(

    Reply

  8. #
    58
    Brenda @ a farmgirl's dabbles — April 11, 2012 @ 11:00 pm

    That first photo of the pecan crusted chicken is killer! This looks like a fabulously tasty lunch!

    Reply

  9. #
    59
    what katie's baking — April 11, 2012 @ 11:36 pm

    oh YES!
    these would be perfect with the tortillas i just made.

    Reply

  10. #
    60
    CulinarilyCourtney — April 12, 2012 @ 12:17 am

    Ah!! This looks AMAZING. Light and refreshing, and yet sweet. I think every meal should have a little sweetness–not just dessert.

    Reply

  11. #
    61
    Colleen @ Culinary Colleen — April 12, 2012 @ 12:28 am

    I need to stop reading your blog when I’m hungry. I wish I could make this right now!

    Reply

  12. #
    62
    Ashley @ Wishes and Dishes — April 12, 2012 @ 1:25 am

    I love this! The strawberry dijon sounds so perfect!

    Reply

  13. #
    63
    donna — April 12, 2012 @ 6:28 am

    I haven’t even had breakfast yet but I’m ready to have these for lunch!

    Reply

  14. #
    64
    Katie @ OhShineOn — April 12, 2012 @ 7:40 am

    Oh, you made lunch for me? That’s so sweet. Mind if I come over every afternoon for the next five days? I’m running out of groceries and don’t feel like shopping.

    Reply

  15. #
    65
    teresa — April 12, 2012 @ 10:30 am

    These look amaZing!
    You are amaZing!
    If I ever show up for lunch let’s kick back and watch DEXTER! ;)
    xo

    Reply

  16. #
    66
    Katriel — April 12, 2012 @ 10:42 am

    Ohhhh my goodness. This is all I’m going to be thinking about today. It looks and sounds so good!!

    Reply

  17. #
    67
    April — April 12, 2012 @ 10:56 am

    Yummy! Looks delicious and I would be happy to stop by and test weird food any time. Ha! ;)

    Reply

  18. #
    68
    Lindsey — April 12, 2012 @ 11:22 am

    This looks so good! I definitely need to make this for my friends!

    Reply

  19. #
    69
    Lisa | With Style and Grace — April 12, 2012 @ 12:18 pm

    I want this wrap. right. now.

    Reply

  20. #
    70
    Katie@Cozydelicious — April 12, 2012 @ 1:13 pm

    Oooh! The combo of richh pecan crust and sweet berries sounds awesome! And anything is better in a wrap!

    Reply

  21. #
    71
    Allison — April 12, 2012 @ 1:43 pm

    Delicious. For real.

    Reply

  22. #
    72
    Emily — April 12, 2012 @ 3:00 pm

    This looks so flavorful!! I want it right now :)

    How do you fold your wraps so perfectly? I always struggle with that!

    Reply

  23. #
    73
    Sam @ Fit for My Fork — April 12, 2012 @ 3:20 pm

    You had me at pecans and chicken… this looks excellent!

    Reply

  24. #
    74
    KissTheChef — April 12, 2012 @ 6:54 pm

    HAHAHAHA….my husband HATES to hear me ask, “so, how’d you like that?” AFTER he’s eaten all of what was on his plate. He knows that he just ate something that he SWORE he hated. I’ve gotten him to eat goat cheese, asparagus, and artichoke hearts using various forms of hiding the ingredients (normally ground up) in a dish. Love it…

    Reply

  25. #
    75
    Sarah @ The Healthy Diva — April 12, 2012 @ 7:35 pm

    going to make this asap…love the flavour combination and addition of strawberries

    Reply

  26. #
    76
    Melanie @ Just Some Salt and Pepper — April 13, 2012 @ 5:50 pm

    In my yearbook,it was Nickelback. Shoot me.

    Reply

  27. #
    77
    kita — April 15, 2012 @ 4:03 pm

    I would totally have to pass up the jelly beans, but I would try the tuna chocolate combo. Don’t ask.

    We are working on injecting some ‘healthier’ meals into our rotation and this one looks like it would be the perfect kind of lunch. I love the sound of the pecan crust on the chicken and the freshness of the strawberry salad.

    Reply

  28. #
    78
    Alysa (InspiredRD) — April 19, 2012 @ 5:25 pm

    This looks so good! I could easily adapt it to be gluten-free and wrap it in butter lettuce. Yum!

    Reply

  29. #
    79
    Stacy — April 24, 2012 @ 12:16 pm

    Woman, you are so killing my diet! Thank you.

    Reply

  30. #
    80
    Jacinto Pepion — July 13, 2013 @ 2:50 am

    Nickelback is one of the most commercially successful Canadian groups, having sold more than 50 million albums worldwide and ranking as the eleventh best-selling music act, ^:.^

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    Reply

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