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These blackened chicken snack wraps are a quicker tastier nod to a fast-food favorite that disappeared from drive-thrus but never from our cravings. A juicy blackened chicken tender lays the foundation inside a soft flour tortilla with melty cheese tangy honey mustard crisp lettuce and sweet onion for the easiest lunch or satisfying appetizer. Set out the fixings and everyone can make their own wrap in minutes.
I started making these when snack wraps left McDonald’s and now I never look back—my kids argue over the last one every time I set them out at parties.
Ingredients
- Chicken tenders: fresh not frozen—so the seasoning clings better and the meat stays juicy
- Blackened seasoning: homemade or choose a quality store blend look for bright even color and no clumps for freshness
- Flour tortillas: taco-sized for easy rolling check for soft tortillas with no cracks
- Colby jack cheese slices: or use any melty cheese check expiration for best flavor
- Shredded lettuce: crisp iceberg or romaine choose the crispiest heads for best crunch
- Red onion: thinly sliced pick firm bulbs for best bite and sweetness
- Olive oil: extra virgin helps browning the chicken and adds flavor pick one with a peppery taste if possible
- Mayonnaise: creamy—choose one you love since you can taste it in every bite
- Golden honey mustard: smooth and sweet see ingredient label for real honey
Step-by-Step Instructions
- Prepare the Chicken:
- Remove tendons from the chicken tenders and drizzle with olive oil coating all sides. Generously sprinkle blackened seasoning on each side pressing lightly so the spice mix sticks for full coverage.
- Pan Grill the Chicken:
- Heat olive oil in a large skillet over medium high until shimmering but not smoking. Place chicken tenders in the skillet in a single layer you might need to work in batches for even browning. Cook undisturbed for two to three minutes until the underside is dark golden. Flip each piece reduce heat to low and let the other side cook two to three more minutes so the chicken stays juicy inside. Keep finished tenders covered with foil.
- Warm the Tortillas:
- Set a clean skillet over low heat. Place a tortilla in the pan and warm about thirty seconds each side so they become soft and pliable—this makes folding much easier without cracks.
- Assemble the Wraps:
- Lay a warm tortilla flat and spread mayonnaise down the center. Lay one or two chicken tenders over the mayo then place a slice of colby jack cheese on the warm chicken so it starts melting. Scatter on a handful of shredded lettuce and a few red onion slices for crunch and flavor. Drizzle honey mustard over everything then wrap up by folding in the sides and rolling tightly.
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The blackened seasoning has always been my favorite part. I remember my little brother trying to lick the leftover spice off the cutting board once because he wanted every last bit on his chicken—the bolder the better in our house.
Storage Tips
Store leftover cooked chicken tenders in a covered container in the fridge for up to three days. Keep tortillas and fillings separate for make ahead lunches and assemble wraps just before eating for best texture. You can also freeze cooked chicken then thaw overnight in the fridge and pan reheat.
Ingredient Substitutions
You can swap chicken tenders for sliced chicken breasts or even use leftover rotisserie chicken and rub it with blackened seasoning before warming. For cheese try sharp cheddar or pepper jack for a spicier twist. Whole wheat tortillas work if you want more fiber. Replace honey mustard with ranch if you prefer or use Greek yogurt for a lighter sauce.
Serving Suggestions
Offer these wraps sliced in halves or thirds for party platters. They tuck nicely into lunchboxes and hold well on picnics. Pair with crunchy carrot sticks or a vinegary slaw for a light meal. If you want them hot add a dash of hot sauce to the chicken before rolling.
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Cultural Context
McDonald’s launched snack wraps in the early 2000s as a quick meal solution for on-the-go eaters but the homemade version unlocks so much more flavor with fresh ingredients and lets you control the spice and sauce. Today snack wraps are a fun weekend project or great for teaching kids to assemble their own food.
Commonly Asked Questions
- → Can I use grilled chicken instead of pan-grilled?
Absolutely, grilled chicken brings a smoky touch and works perfectly for these wraps. Just be sure to season it well with the blackened blend.
- → What cheese works best in the wrap?
Colby Jack, Cheddar, or Monterey Jack all melt smoothly and complement the spicy chicken flavor nicely.
- → Can I prepare the wraps ahead of time?
For best texture, assemble just before eating. Prep all components in advance, then quickly wrap for a fresh, crisp bite.
- → Is there a substitute for honey mustard?
Ranch or chipotle mayo are great alternatives if you prefer a creamy or tangy kick over sweetness.
- → How can I make it spicier?
Increase cayenne in the seasoning, or add sliced jalapeños inside the wrap for extra heat.