Forks & Knives: Honey Mustard Chicken Wrap!

So, lately I have been craving a crunchy chicken wrap! I found a great recipe online for baked chicken nuggets and used them to make my crunchy chicken wraps. The nuggets are baked in the oven so they are a much healthier version opposed to the fried nuggets you find at any fast food chain. And you wont believe it, but the honey mustard recipe is very simple and really awesome too! I haven't found a good store bought honey mustard yet but this recipe really is the best I have had so far!

Ingredients:
-2 boneless, skinless chicken breasts (about 1 pound)
-1 cup of panko (Japanese breadcrumbs)
-1/3 cup grated Parmesan
-salt
-1 tablespoon canola oil
-1/2 cup all purpose flour
-3 large eggs, beaten
-1 cup shredded cheddar cheese
-Shredded lettuce
-Flour tortillas

Honey Mustard Dip: (I doubled the recipe for more)
-3 tbl Dijon Mustard (Hellmans Dijonaise makes the dip creamier)
-2 tbl Mayo
-2 tbl Honey

Just mix together and your ready!

Directions:

1. To begin, Preheat the oven to 400 degrees. Place the panko breadcrumbs on a sheet pan and place in the oven for about 6-8 minutes until the crumbs are golden brown. With my experience do not place the crumbs to close to the heat or they will burn. Once the crumbs are toasted, remove them from the pan and place into a shallow bowl and mix with the Parmesan cheese, salt and oil.

Important: Once the breadcrumbs are complete, Increase the temperature of the oven to 450 degrees

2. In another bowl, place the 1/2 cup of flour.

3. Have the beaten eggs also placed in a separate bowl.

4. Cut the The chicken breasts into 2-inch pieces or however form you would like. You can also use already cut up chicken tenders to make it easier as well.

5. Coat the chicken pieces in the flour until completely covered and shake off excess flour.

6. After coating the chicken with flour, dip the pieces into egg until completely wet as well. Shake off any excess egg from the chicken.

7. The final coating step is to place the wet chicken pieces into the panko mixture until completely covered.
-Complete this coating process in batches to speed up the process!

8. Place the coated chicken into a lightly oiled pan and bake in the oven for about 6 minutes.

9. Once 6 minutes are up, flip each chicken piece to the other side and bake for another 6 minutes.

10. After the 12 minutes of baking are over, remove the chicken.

11. Begin by layering a nice amount of honey mustard on the wrap. Add some shredded lettuce and slices of chicken nuggets and a bit of shredded cheese! You can add any other topping to the wrap if you want but my version is a copy cat of the chicken wraps from McDonald with similar ingredients!