JavaScript is disabled in your browser, this may cause some limitations to apply, and some functions may not be available.

Mustard chicken wraps


  • 1 tablespoon gluten-free wholegrain mustard
  • 1 tablespoon honey
  • 1 garlic clove, crushed
  • 500g chicken tenderloins, trimmed
  • olive oil cooking spray
  • 2 tablespoons gluten-free mayonnaise
  • 1 small red chilli, deseeded, finely chopped
  • 4 gluten-free wraps
  • 100g mixed lettuce leaves
  • 1/2 small red onion, finely sliced
  • 1 tablespoon parmesan cheese, finely grated


  • Step 1 - Place mustard, honey and garlic in a large bowl. Stir to combine. Add chicken. Turn to coat.
  • Step 2 - Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook chicken for 4 to 5 minutes each side or until browned and cooked through. Halve each tenderloin lengthways. Cool for 10 minutes.
  • Step 3 - Combine mayonnaise and chilli in a bowl. Spread mixture on wraps. Top with lettuce, onion, cheese and chicken. Roll up to enclose filling. Cover with plastic wrap. Refrigerate.

Recipe Ingredient

Leave a Comment


let’s have a look what is behind the scenes