Ingredients

• 1 pound boneless skinless chicken breasts
• 1 egg
• 1 cup panko crumbs
• 0.5 teaspoons Spice Islands® Fine Grind Sea Salt
• 0.25 teaspoons Spice Islands® Fine Grind Black Pepper
• 0.5 teaspoons Spice Islands® Garlic Powder
• 0.5 teaspoons Spice Islands® Onion Powder
• 0.25 cups Mazola® Corn Oil
• 8 slices bacon , cooked and crumbled
• 2 cups shredded lettuce
• 1 cup red grapes , halved
• 0.5 cups shredded Cheddar cheese
• 3 greens onions , thinly sliced
• 0.33 cups sliced almonds
• 6 , 10 inch

Instructions

1. 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.
2. 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.

Nutrition per serving