Type what you have

Ingredients

• ✓ sun-dried tomato tortilla
• lemon juice
• honey
• mustard
• mustard
• mayonnaise
• almond
• green onion
• cheddar cheese
• grape
• lettuce
• bacon
• corn oil
• onion powder
• garlic powder
• black pepper
• sea salt
• panko crumb
• egg
• chicken breast

Instructions

1. 1 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.
2. 2 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.

By Mazola