Wash and chop fresh vegetables into bite-sized pieces.
Heat olive oil in a skillet over medium heat.
Season chicken breasts with salt and pepper and cook in the skillet for 6-7 minutes on each side until fully cooked.
Remove chicken from heat and let rest before slicing.
In a bowl, mix honey and Dijon mustard to make the honey mustard sauce; adjust according to taste.
Spread honey mustard sauce evenly on each tortilla wrap.
Layer sliced chicken and chopped vegetables on top of the sauce.
Roll the wraps tightly from the bottom up and slice them diagonally in half to serve.
