• 1 pound boneless skinless chicken breasts
  • 1egg
  • 1 cup panko crumbs
  • ½ teaspoon Spice Islands® Fine Grind Sea Salt
  • ¼ teaspoon Spice Islands® Fine Grind Black Pepper
  • ½ teaspoon Spice Islands® Garlic Powder
  • ½ teaspoon Spice Islands® Onion Powder
  • ¼ cup Mazola® Corn Oil
  • 8 slices bacon, cooked and crumbled
  • 2 cups shredded lettuce
  • 1 cup red grapes, halved
  • ½ cup shredded Cheddar cheese
  • 3green onions, thinly sliced
  • ⅓ cup sliced almonds
  • 6 (10 inch) sun-dried tomato tortillas
  • ½ cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • ½ tablespoon lemon juice
  • Directions

  • Step 1

    Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. Transfer to a plate and cut into strips.


  • Step 2

    Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl. Combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. Wrap up and serve.

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