Honey Mustard Chicken Green Bean Wraps
Soft flour tortillas hold tender chicken and crisp-tender green beans coated in a sweet, tangy honey-mustard sauce.
7 min
Prep
13 min
Cook
4
Serves
465
Calories
Macros · per serving
41g protein
47g carbs
13g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 300 g green bean
- 4 flour tortilla
- 40 g honey
- 45 g Dijon mustard
- 15 ml olive oil
- 45 ml water
- 1 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Trim the green beans and cut into 2 cm pieces. Mix the honey, mustard and garlic powder in a small bowl. Cut the raw boneless, skinless chicken breast into bite-sized strips about 5 mm thick.
- 2
Heat a deep 30 cm skillet, uncovered, over medium heat for 1 minute. Warm the four large flour tortillas, approximately 25 cm wide and 60 g each, one at a time for 15 seconds per side, taking 2 minutes altogether. Stack on a plate and cover with a kitchen towel.
- 3
Increase the same skillet to medium-high heat. Add the olive oil, chicken, salt and pepper. Spread the chicken across the pan and cook uncovered for 4 minutes, stirring occasionally.
- 4
Add the green beans and 45 ml water. Cover, reduce to medium heat and cook for 4 minutes, until the beans are crisp-tender.
- 5
Uncover, increase to medium-high heat and stir in the honey-mustard mixture. Cook for about 1 minute, stirring, until the sauce clings to the filling rather than pooling. Check several of the thickest chicken pieces with a food thermometer: they must reach 74°C/165°F before serving.
- 6
Divide all the hot filling between the warmed tortillas. Fold in the sides and roll tightly, allowing about 1 minute for assembly. Serve immediately.
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