• Packed brown sugar: 1 tsp.
  • Honey: 1 tbsp.
  • Light mayonnaise: 1 tbsp.
  • Brown sugar: 1 tsp.
  • Nonfat Greek yogurt: 1 tbsp.
  • Garlic salt: 1/4 tbsp.
  • Honey: 1 tbsp.
  • Leaf lettuce: 4–8 leaves.
  • Olive oil: 1 tbsp.
  • Boneless chicken breasts: 1 lb.
  • Yellow mustard: 4 tsp.
  • Tortillas: 4
  • Dry mustard powder: 2 tsp.


  1. Mix the brown sugar, garlic salt, pepper, and dry mustard powder in a tiny container.
  2. Transfer the shredded chicken pieces to a mixing bowl or a gallon-size zip-seal plastic bag. Toss the chicken chunks with the spice combination.
  3. Once the chicken pieces have been sprinkled with the spices, seal the bag, shake or massage its contents, or mix the remainder of the dish.
  4. Fill a big sauté pan and skillet with oil and place it over heat.
  5. Don’t overcrowd the pan once the oil is heated up; instead, add the chicken parts, incorporate them with the oil, and break them up.
  6. Cook the chicken for up to eight minutes, stirring periodically. You don’t have to stir all the time since the
  7. Withdraw the chicken and remove the heat supply as soon as it gets cooked and has become brown on its surface.
  8. Add the mustard, sweetheart, Greek yogurt, and mayonnaise in a compact bowl and toss once thoroughly mixed.
  9. Place a flour tortilla on a dry, clean surface to assemble the wrap. Arrange a line of two or three tomato slices and lettuce leaves across the center of every wrap. Drizzle 1 tablespoon of the second-phase mustard-honey sauce over the tomatoes.
  10. Having all of the items stacked in a row down the center of the tortilla, spread 3.25 percent ounces (one-fourth of the batch) of the chicken onto top of the honey and the mayonnaise.
  11. At each end of the row, tuck the tortilla’s edges in, then fold the tortilla over what’s inside to enclose them.
  12. Nutritional facts:
  13. Calories: 263 kcal
  14. Protein: 31.
  15. Fat: 10 g.
  16. Sodium: 552 mg.
  17. Saturated fat: 1 g.
  18. Carbs: 24 g.
  19. Fiber: 12 g.