Turn up the volume in your lunch box with these Strawberry Pretzel Chicken Wraps. This flavorful and spring-inspired wrap can be made ahead and assembled as needed so you can enjoy a delicious lunch all week long!
What a week! We are all moved in now and halfway unpacked. I totally did not plan to go MIA on the blog for a week, but hey, life happens. We don’t have internet yet either, so that didn’t help things. But I’m so grateful and happy to say that our move went well – nothing or no one was harmed – and most of all, it’s just SO NICE to be in an actual house! I’m getting all the warm fuzzy feelings I have when I reminisce about growing up in my family’s home. I love that we have a backyard to look out on while we eat breakfast in the morning. I love that there’s no one living below us and that I can stomp around and be as loud as I need to be on early mornings in the kitchen. Oh, and did I mention the LIGHT??? There is so much gorgeous natural light in our new house. I have yet to take any pictures here for the blog, but I know it’s gonna be a good thing when I do!
During the weeks leading up to the move, I tried to cook at home as much as possible. Easy, make-ahead meals were my saving grace; and these strawberry pretzel chicken wraps were a highlight of our busy weeks! It was so nice to prep the chicken ahead of time and have all the ingredients on hand and ready to assemble when the moving hunger pangs hit. As a bonus, this wrap screams spring with the sweet and juicy strawberries and satisfying, garden-fresh crunchiness of the whole situation. Strawberries + cheddar + pretzels + sweet honey mustard are an A-M-A-Z-I-N-G combo, so if you’re tired of your current lunch flavor profile, TRY THIS! Your tastebuds will sing and dance and lunch time will be an occasion to look forward to!
- 1 pound chicken breasts cut into strips
- 1 cup pecan halves divided
- 3 tablespoons all purpose flour
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup pretzel sticks
- 2 large eggs beaten
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1/4 cup Dijon mustard
- 1/4 cup neutral-flavored oil I like grapeseed for this
- 1/4 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Flat Out brand whole wheat wraps
- Baby spinach
- Thinly sliced strawberries
- Grated white cheddar cheese
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a food processor, grind 1/2 cup of the pecan halves until a coarse meal forms. Transfer to a shallow dish or bowl and combine with the flour, smoked paprika, salt, and pepper. Set aside.
Add the pretzels and remaining 1/2 cup of pecan halves and crush with about 8-10 pulses of the food processor. You want the mixture to be roughly ground but still contain visible small pieces of pretzel and pecan. Transfer to a second shallow dish/bowl and set aside.
In a third shallow dish/bowl, add the eggs and gently whisk to combine.
Line up your shallow dishes in the and the chicken strips in the following order: chicken, flour mixture, egg, pretzel mixture. Use a fork to transfer a few strips at a time to the flour mixture, coating each strip, then the egg, and finally the pecan pretzel coating. Place the strips on a baking sheet and continue this process until all the strips are breaded.
Bake the strips for 8-9 minutes, then use tongs to flip each strip over before you bake 8-9 additional minutes or until the chicken is cooked through. The chicken strips will bake for 16-20 minutes total.
Remove the chicken strips from oven and let cool slightly while you make the dressing.
Combine all ingredients in a mason jar or container fitted with a lid. Shake vigorously to combine. Set aside until ready to serve or store in the refrigerator for up to 4 weeks.
Place two chicken strips in the center of the wrap. Top with baby spinach, sliced strawberries, and white cheddar. Drizzle 1 tablespoon of dressing on top. Wrap the fillings in burrito-style (fold the ends in, roll the top half up an over the filling), cut in half, and serve with extra honey mustard.
Leftover chicken can be refrigerated for up to 3 days. Reheat in a 350 degree oven for 8 minutes and assemble the wraps as you need them. Packs well for lunch and also tastes great cold from the fridge!
Did you make this recipe? I’d love to know how it turned out for you! Leave a comment below or upload a pic of your delicious creation to Instagram or Twitter with the tag @sweetcayenne5 – it’s always great to connect with you!