Crispy Chicken Nugget Wraps with Honey Mustard Dressing
rgleiberman
Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 30 minutes
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Ingredients
- 16 chicken nuggets
- 4 wraps
- 1 cup iceberg lettuce, shredded
- 1/2 cup carrots, julienned
- 1/2 cup marble cheese, grated
- 1/4 cup yellow onions, finely chopped
- 2 tablespoons honey
- 2 tablespoons mayonnaise
- 1 tablespoon mustard powder
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon table salt
Directions
Preheat the oven to 400°F. Place the chicken nuggets on a baking sheet and bake according to package instructions until crispy, about 15-20 minutes.
While the chicken nuggets are baking, make the honey mustard dressing. In a blender, combine honey, mayonnaise, mustard powder, lemon juice, garlic powder, cayenne pepper, and table salt. Blend until smooth. Transfer to a small bowl and refrigerate until ready to use.
Once the chicken nuggets are done, let them cool slightly and then chop them into bite-sized pieces.
Warm the wraps in a toaster oven for 1-2 minutes to make them pliable.
Assemble the wraps: Lay out the wraps on a clean surface. Divide the shredded iceberg lettuce, julienned carrots, grated marble cheese, and finely chopped yellow onions evenly among the wraps.
Add the chopped chicken nuggets on top of the vegetable layer.
Drizzle each wrap with the prepared honey mustard dressing.
Roll up the wraps tightly, tucking in the sides as you go, to secure the filling.
Serve the crispy chicken nugget wraps immediately, with extra honey mustard dressing on the side if desired.
Ingredients
- 16 chicken nuggets
- 4 wraps
- 1 cup iceberg lettuce, shredded
- 1/2 cup carrots, julienned
- 1/2 cup marble cheese, grated
- 1/4 cup yellow onions, finely chopped
- 2 tablespoons honey
- 2 tablespoons mayonnaise
- 1 tablespoon mustard powder
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon table salt
Category: main
Yield: 4 servings
Calories/serving: 450
Preparation time: 30 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 400°F. Place the chicken nuggets on a baking sheet and bake according to package instructions until crispy, about 15-20 minutes.
While the chicken nuggets are baking, make the honey mustard dressing. In a blender, combine honey, mayonnaise, mustard powder, lemon juice, garlic powder, cayenne pepper, and table salt. Blend until smooth. Transfer to a small bowl and refrigerate until ready to use.
Once the chicken nuggets are done, let them cool slightly and then chop them into bite-sized pieces.
Warm the wraps in a toaster oven for 1-2 minutes to make them pliable.
Assemble the wraps: Lay out the wraps on a clean surface. Divide the shredded iceberg lettuce, julienned carrots, grated marble cheese, and finely chopped yellow onions evenly among the wraps.
Add the chopped chicken nuggets on top of the vegetable layer.
Drizzle each wrap with the prepared honey mustard dressing.
Roll up the wraps tightly, tucking in the sides as you go, to secure the filling.
Serve the crispy chicken nugget wraps immediately, with extra honey mustard dressing on the side if desired.
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