Turn up the volume in your lunch box with these Strawberry Pretzel Chicken Wraps. This flavorful, spring-inspired, and healthy chicken wrap recipe can be made ahead and assembled as needed so you can enjoy a delicious lunch all week long!
About the recipe
I'm always on the hunt for easy recipes that I can create from other recipes that are frequently on my weekly menu. You know, like making a fun tostada out of taco meat filling, or putting leftover roasted veggies into a frittata. And the more versatile the creation, the better it is for me!
My oven-fried pretzel chicken tenders are one of those recipes that appears often on our menus. It's the perfect "fried" chicken to serve on salads or on its own with our favorite dipping sauces like this simple honey mustard dressing!
I also love to use the tenders to create healthy chicken wrap recipes with tortillas. This Strawberry Pretzel Chicken Wrap is one I've been making for several years now during the spring and summer months when berries are at their peak and our garden is full of fresh greens.
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Ingredients
For this tortilla wrap recipe, you will need to make one recipe each of my Oven-Fried Pretzel Chicken Tenders and the Simple Honey Mustard Dressing. Good news: both can be made a day or two ahead!
You can also make this recipe with store-bought chicken tenders and honey mustard dressing if you'd like to keep things super simple. You will also need:
- Tortilla wraps - I like to buy a spinach flavor for this recipe. Be sure to get 8-10 inch wraps so you have plenty of room for filling!
- Cheddar cheese - freshly grated white cheddar is delicious on the chicken.
- Fresh strawberries
- Baby greens - spring mix, baby spinach, or arugula are all wonderful!
Instructions
- Using freshly baked chicken tenders or reheated tenders, place some shredded cheese on top during the last few minutes of heating to melt on top of the tenders.
- Place hot chicken tenders in the center of the wrap.
- Top with lettuce, strawberries, and honey mustard dressing.
- Slice the wrap in half and serve with extra sauce for dipping!
Top tips
Make the chicken and dressing ahead of time - this way, you will be able to assemble wraps as you need them throughout the week. The chicken tenders will keep in the refrigerator for up to 5 days and the dressing can be stored in the refrigerator for up to 2 weeks.
Make the wraps in advance - the wraps can be stored in the fridge for 4-5 hours before enjoying cold. Just omit the dressing and use it as a dip to keep the wrap from getting soggy.
Serving suggestions
These wraps are hearty and filling enough to serve on their own. However, some sides that would be tasty alongside include:
- Fresh fruit, such as sliced melon or grapes
- Whole grain chips and hummus
- Cubed Watermelon, Peach and Feta Salad
- Watermelon Flag Salad
- Purple Hull Pea Salad
- Thai Cucumber Mango Salad
Are you ready to make these Strawberry Pretzel Chicken Wraps? I’m so excited for you to try this recipe. Once you get the chance to make it, please let me know how it turns out for you!
Leave a comment and rate the recipe below. This will help me with the creation of future recipes!
I’d also love to feature your creation in my monthly newsletter, so you can upload a photo to Instagram or Twitter with the tag @sweetcayenne5 to be featured!
Recipe
Strawberry Pretzel Chicken Wraps
Ingredients
- 1 recipe Oven-Fried Pretzel Chicken Tenders
- 1 recipe Simple Honey Mustard Dressing
- 6 large spinach tortilla wraps (8-10 inches)
- 6 cups spring mix lettuce
- 1 ½ cups thinly-sliced strawberries, hulled
- 1 ½ cups grated white cheddar cheese
- Fresh basil leaves, cut into strips (optional)
Instructions
- If using freshly-baked pretzel chicken tenders, top them with the cheddar cheese during the last 5 minutes of baking, then proceed with wrap assembly. If reheating chicken, place tenders on a baking sheet and bake at 375°F for 8-10 minutes until crispy and heated through. Top with cheddar and place under the broiler for 2 additional minutes to melt. Proceed with wrap assembly.
Assembling the wraps:
- Place two strips of chicken in the center of the tortilla. Top with 1 cup of lettuce, and ¼ cup of strawberries, and a little bit of fresh basil if using.
- Drizzle 1 tablespoon of dressing on top. Wrap the fillings in burrito-style by folding the ends in and then rolling the top half up and over the filling, cut in half, and serve with extra honey mustard.
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Chelsea LeBlanc says
Wow!! I'm loving this recipe! The pretzel chicken is genius!!
Whitney Reist says
Thank you so much, Chelsea!
Keith @ How's it Lookin? says
They look so good. Pretzels and pecans will give it a nice crunch. Thanks for sharing
Whitney Reist says
Thanks, Keith! Let me know if you make them!
Sonali- The Foodie Physician says
This sounds like an amazing combination of flavors and textures! I make a pretzel-crusted chicken dish but never thought to combine the pretzels with pecans- great idea! And congrats on the move!
Whitney Reist says
Thank you, Sonali 🙂
Alisa Fleming says
These wraps are such an amazing combination of ingredients and seasonal ingredients! I could imagine this as a salad, too.
Whitney Reist says
Thanks, Alisa! Yes - this would make a tasty salad!
Taylor@Food Faith Fitness says
I love a good wrap! I had never thought of chicken and strawberry together?! Interesting combination.
Whitney Reist says
Try it - you will love it! I've always been a fan of fruit + chicken 🙂
Julie @ Running in a Skirt says
Wow! The flavors in this are incredible! What a unique way to put this together!
Whitney Reist says
Thanks, Julie!