This recipe for Strawberry Pecan Chicken Wraps is one of my favorite to prep the ingredients ahead of time and assemble for lunch throughout the week. You'll love the combination of strawberries, nuts, spinach, white cheddar, and a zippy honey mustard dressing!
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.