Ingredients
Method
- Preheat a skillet or griddle over medium heat. If using an air fryer, preheat to 375°F.
- In a small bowl, combine mayonnaise, sour cream, garlic powder, paprika, salt, and pepper to make the creamy sauce.
- Add olive oil or butter to the preheated skillet and let it warm up.
- Cut a slit from the center of each tortilla outward to the edge. Visualize the tortilla in four quadrants.
- Spread creamy sauce in the first quarter, add lettuce and onion in the second, place chicken tenders in the third, and sprinkle cheese in the fourth.
- Drizzle hot honey over the chicken, then fold each quadrant over the next to form a triangle.
- Toast each folded wrap in the skillet for 2–3 minutes per side or until golden and crispy. For air fryer, cook 5–6 minutes, flipping halfway.
- Drizzle with additional hot honey and let rest for 1 minute before slicing and serving.
Nutrition
Notes
Creamy Sauce Swap: I've made this with Greek yogurt instead of sour cream when I'm out, and it works perfectly just add a tiny splash of water to thin it out if needed.
Chicken Prep Shortcut: For the crispiest results, I always reheat my chicken tenders in the air fryer for a few minutes before assembling they stay crunchy inside the wrap this way.
Make Ahead Magic: You can prep the creamy sauce and slice the red onion up to a day ahead, but I never assemble the wraps until right before cooking or the tortillas get soggy.
Folding Technique: Don't overstuff each quadrant or the wrap won't seal properly when folding.
I learned this the hard way after a few messy spills in the pan.
Storage Tips: These wraps are best eaten fresh and hot, but if you have leftovers, wrap them tightly in foil and reheat in a dry skillet not the microwave or the tortilla turns rubbery.
Serving Idea: I love serving these with a side of pickled jalapeños or a simple cucumber salad to cut through the richness of the creamy sauce and hot honey.
Equipment Note: If you don't have a large skillet, a panini press works beautifully for toasting these just press gently for 3 minutes until golden and the cheese melts.
