How should the chicken be cooked for best results?

Grill chicken breasts over medium-high heat for 5–6 minutes per side until fully cooked and juicy, then let them rest before slicing.

Can I substitute the microgreens with other greens?

Yes, baby spinach, arugula, or mixed salad greens work well and add similar fresh crunch and flavor.

Mayonnaise can replace Greek yogurt for a richer, creamier honey mustard sauce.

Using gluten-free tortillas allows this dish to be prepared gluten-free without compromising taste.

Incorporate finely shredded carrots or thinly sliced bell peppers for additional texture and color.

Tender grilled chicken, crisp microgreens, and a creamy honey mustard sauce all wrapped in a soft tortilla for a satisfying and healthy lunch.

I made these wraps for a light summer lunch and everyone loved the fresh crunch of microgreens with the savory tang of the honey mustard sauce.

Chicken: 2 medium boneless, skinless chicken breasts, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder
Honey Mustard Sauce: 2 tablespoons Dijon mustard, 1 tablespoon honey, 2 tablespoons Greek yogurt, 1 teaspoon lemon juice, salt and pepper to taste
Wrap Assembly: 4 large flour tortillas (10-inch), 2 cups mixed microgreens (such as sunflower, radish, arugula), 1 small cucumber (thinly sliced), 1 medium avocado (sliced), ½ small red onion (thinly sliced)

Grill the Chicken:: Preheat grill or grill pan to medium-high heat. Rub chicken breasts with olive oil, salt, pepper, and garlic powder. Grill for 5–6 minutes per side, until fully cooked. Remove, let rest 5 minutes, then slice thinly.
Prepare the Sauce:: In a small bowl, whisk together Dijon mustard, honey, Greek yogurt, lemon juice, and season with salt and pepper.
Warm Tortillas:: Warm tortillas in a dry skillet or microwave until pliable.
Assemble Wraps:: Lay tortillas flat. Spread a tablespoon of honey mustard sauce down the center of each. Layer with sliced chicken, microgreens, cucumber, avocado, and red onion.
Drizzle and Wrap:: Drizzle with additional honey mustard sauce if desired. Fold in the sides of each tortilla and roll up tightly. Slice in half and serve immediately.

We love making these wraps for picnics because they travel well and everyone can add their favorite ingredients.

Grill or grill pan, mixing bowls, knife and cutting board, spoon or spatula

Contains: Wheat (tortillas), Dairy (Greek yogurt). May contain egg if you substitute mayonnaise. Always double-check labels for hidden allergens.

Per serving: 370 calories, 13 g total fat, 39 g carbohydrates, 25 g protein

Enjoy these nourishing wraps for a simple yet flavorful lunch. They're a hit for meal prep or any busy weekday!

→ How should the chicken be cooked for best results?: Grill chicken breasts over medium-high heat for 5–6 minutes per side until fully cooked and juicy, then let them rest before slicing.
→ Can I substitute the microgreens with other greens?: Yes, baby spinach, arugula, or mixed salad greens work well and add similar fresh crunch and flavor.
→ What can I use instead of Greek yogurt in the sauce?: Mayonnaise can replace Greek yogurt for a richer, creamier honey mustard sauce.
→ Are there gluten-free options for the wraps?: Using gluten-free tortillas allows this dish to be prepared gluten-free without compromising taste.
→ How can I add extra crunch to the wraps?: Incorporate finely shredded carrots or thinly sliced bell peppers for additional texture and color.