Honey Mustard Crispy Chicken Wrap

Mazola® Corn Oil


  • 1 pound boneless skinless chicken breasts
  • 1 egg
  • 1 cup panko crumbs
  • 1/2 teaspoon Spice Islands Fine Grind Sea Salt
  • 1/4 teaspoon Spice Islands Fine Grind Black Pepper
  • 1/2 teaspoon Spice Islands Garlic Powder
  • 1/2 teaspoon Spice Islands Onion Powder
  • 1/4 cup Mazola Corn Oil
  • 8 slices bacon (cooked and crumbed)
  • 2 cups shredded lettuce
  • 1 cup red grapes (halved)
  • 1/2 cup shredded cheddar cheese
  • 3 green onions (thinly sliced)
  • 1/3 cup sliced almonds
  • 6 tomato tortillas (10-inch sundried)


  1. Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick.
  2. Lightly beat egg in a shallow bowl.
  3. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl.
  4. Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture.
  5. Press chicken into crumbs until fully coated.
  6. Heat oil in a large skillet on medium high heat.
  7. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
  8. Transfer to a plate and cut into strips.
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