Simple Honey Mustard Chicken Lettuce Wraps

Finding a satisfying lunch that’s both healthy and easy to eat on busy days can feel impossible. After all, you want something that tastes great and fills you up, but you don’t always have time to sit down with a fork and knife, especially when you’re juggling work calls or shuttling kids around town.

That’s where these honey mustard chicken lettuce wraps come to the rescue: they’re packed with flavor, incredibly easy to assemble, and perfect for eating with your hands whether you’re at your desk or on the go.

What Kind of Chicken Should I Use?

For these lettuce wraps, you’ll want to use boneless, skinless chicken breast since it’s easy to slice into neat strips and has a mild flavor that pairs well with the honey mustard sauce. You can use fresh or frozen chicken breast – just make sure frozen is completely thawed before grilling. If you’re short on time, you can even use a rotisserie chicken from the store and just shred or slice the meat into strips. The key is making sure your chicken is fully cooked and has a nice grilled flavor, so don’t be afraid to let it get some good color on the grill before slicing it up for your wraps.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients around:

• Baby romaine lettuce: Butter lettuce or iceberg lettuce work great as wraps too. Boston lettuce is another good option – just pick leaves that are sturdy enough to hold the filling without tearing.
• Chicken breast: You can use rotisserie chicken to save time, or swap in grilled chicken thighs for more flavor. Turkey breast works well too if that’s what you have on hand.
• Bacon: Turkey bacon is a lighter option, or you can skip the bacon entirely and add some toasted nuts like pecans or almonds for crunch.
• Sour cream: Greek yogurt makes a great substitute and adds extra protein. Use the same amount, but the sauce might be slightly tangier.
• Dijon mustard: Regular yellow mustard works fine, though you might want to use a bit less since it’s milder. Whole grain mustard adds nice texture if you like a little bite.
• Sesame oil: If you don’t have sesame oil, just leave it out – the honey mustard sauce will still taste great. A tiny drizzle of olive oil can work as a substitute, but the flavor will be different.

Watch Out for These Mistakes While Cooking

The biggest mistake when making honey mustard chicken lettuce wraps is overcooking the chicken, which turns it dry and tough – use a meat thermometer and pull it off the grill at 165°F for juicy, tender strips.

Another common error is choosing the wrong lettuce leaves, so stick with sturdy outer leaves of romaine or butter lettuce that won’t tear when you fill them, and avoid the smaller inner leaves that can’t hold much filling.

Don’t make your honey mustard sauce too far ahead of time since the flavors can become overpowering, and be careful not to overdress the wraps or they’ll become soggy and messy to eat.

For the best results, let your cooked chicken cool slightly before slicing and make sure your bacon is crispy enough to add that perfect crunch – soggy bacon will ruin the texture contrast that makes these wraps so good.

What to Serve With Honey Mustard Chicken Lettuce Wraps?

These lettuce wraps are pretty filling on their own, but I love serving them with some crispy sweet potato fries or regular fries for dipping into that leftover honey mustard sauce. A simple fruit salad with grapes, berries, or sliced apples makes a nice fresh side that balances out the rich bacon and creamy dressing. If you want something warm, try some roasted vegetables like carrots or Brussels sprouts, or even a cup of chicken noodle soup for a cozy meal. For parties or casual dinners, these wraps pair really well with chips and guacamole or a basic coleslaw.

Storage Instructions

Keep Fresh: These lettuce wraps are best enjoyed fresh, but you can prep the components ahead of time. Store the honey mustard sauce in the fridge for up to a week, and keep the cooked chicken and bacon in separate containers for 3-4 days. Just don’t assemble the wraps until you’re ready to eat them, or the lettuce will get soggy.

Make Ahead: This is actually perfect for meal prep! Cook your chicken and bacon on Sunday, chop your tomatoes, and mix up that honey mustard sauce. Store everything separately in the fridge and you’ll have quick, healthy lunches ready to assemble all week long.

Serve: When you’re ready to eat, just grab your prepped ingredients from the fridge and assemble. The chicken and bacon taste great cold, but if you prefer them warm, just give them a quick zap in the microwave for 30 seconds before wrapping.

Preparation Time	10-15 minutes
Cooking Time	0-10 minutes
Total Time	10-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 80-90 g
• Fat: 100-110 g
• Carbohydrates: 100-120 g

Ingredients

For the wraps:

• 1 head baby romaine
• 1/2 lb grilled chicken breast, sliced
• 8 to 10 slices bacon, cooked crispy
• 2 large tomatoes, chopped

For the honey mustard sauce:

• 1/4 cup olive oil mayonnaise
• 3/4 cup sour cream
• 1/4 cup dijon mustard
• 7 tbsp honey (1/4 cup plus 3 tbsp)
• 1/4 tsp sesame oil

Step 1: Prepare the Lettuce

• 1 head baby romaine

Remove the lettuce leaves from the stalk and rinse them thoroughly under cold water.

Pat each leaf dry using paper towels to ensure they are crisp and ready for wrapping.

Arrange the lettuce leaves on a serving platter or in a large bowl.

Step 2: Cook the Bacon and Slice the Chicken

• 8 to 10 slices bacon, cooked crispy
• 1/2 lb grilled chicken breast, sliced
• 2 large tomatoes, chopped

Cook the bacon slices in a skillet over medium heat until they are crispy, then transfer to a paper towel-lined plate to drain excess fat.

Slice the grilled chicken breast into thin strips or bite-sized pieces.

Chop the tomatoes into small pieces for easy wrapping.

Arrange the chicken, bacon, and tomatoes in separate serving bowls or sections of a platter.

Step 3: Make the Honey Mustard Dressing

• 1/4 cup olive oil mayonnaise
• 3/4 cup sour cream
• 1/4 cup Dijon mustard
• 7 tbsp honey (1/4 cup plus 3 tbsp)
• 1/4 tsp sesame oil

In a mixing bowl, whisk together the olive oil mayonnaise, sour cream, Dijon mustard, honey, and sesame oil until the dressing is smooth and well blended.

Taste and adjust the seasoning if needed.

I like to make the dressing a bit ahead of time and chill it—it thickens slightly and the flavors meld beautifully.

Step 4: Assemble the Lettuce Wraps

• lettuce leaves (from Step 1)
• grilled chicken breast, sliced (from Step 2)
• bacon, cooked crispy (from Step 2)
• chopped tomatoes (from Step 2)
• honey mustard dressing (from Step 3)

Serve the prepared lettuce leaves alongside bowls or a platter of bacon, sliced chicken, chopped tomatoes, and the honey mustard dressing.

To assemble a wrap, place a lettuce leaf on a plate or in your hand.

Stack a few slices of chicken, some crispy bacon, and chopped tomatoes on top, then drizzle with the honey mustard dressing (from Step 3).

Wrap and enjoy.