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½ batch of air fryer chicken tenders (without the buffalo sauce addition)

1 cup bagged coleslaw mix

1 cup lettuce (thinly sliced)

2 pickles (diced)

¼ cup radishes (thinly sliced)

½ cup cherry tomatoes (sliced)

2 10 inch whole wheat tortillas

½ cup shredded cheddar cheese

2 tbsp plain Greek yogurt

1 tbsp mayonnaise

1 tsp grainy dijon mustard

2 tsp honey

2 tsp white vinegar

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1. Make your air fryer chicken tenders following this recipe. Do not add the buffalo hot sauce after cooking, simply follow the recipe up until you remove the chicken tenders from the air fryer.

2. Make your honey mustard sauce by whisking together all sauce ingredients in a small bowl.

3. In a large bowl, combine coleslaw mix, shredded lettuce, pickles, radishes and cherry tomatoes. Drizzle with about ¾ of the honey mustard sauce (save some for drizzling at the end of making your wrap).

4. To the center of each tortilla, add ½ of the coleslaw mixture, top with 2 chicken strips, sprinkle with ¼ cup of cheese and finish with a drizzle of the honey mustard sauce.

5. Wrap up your tortillas by folding in the sides, bringing the bottom flap up and continuing to roll gently pressing down to ensure the wrap is tight!

Storage

These honey mustard chicken wraps are best eaten right after making them, or within a few hours if you want to bring them for lunch. Otherwise, the tortilla will start to get soggy if left for too long. If you are looking for a way to make them ahead of time, I recommend making the filling ahead of time (can keep in the fridge for up to 4 days) and then adding it to a tortilla with any other add-ins.

Top Tip

Save some honey mustard dressing for drizzling on your wrap after adding the fillings, for an extra level of flavour! It's also great for dipping your veggies in.