Prepare your mise en place. If you’re using leftover chicken, shred it a bit to create small, even pieces. Have your veggies washed and sliced, the lettuce torn, and the tortillas ready to roll.

In a small bowl, mix the honey mustard sauce with mayonnaise or Greek yogurt. This gives you a creamy, balanced spread that isn’t too sweet or too sharp. If you like extra zing, whisk in a pinch of salt and pepper.

Warm the tortillas gently in a dry skillet for about 10-15 seconds per side, or wrap them in a clean kitchen towel and warm in the microwave for 15 seconds. A warm tortilla is easier to roll and won’t crack when you fold.

Spread a light layer of the honey mustard mix onto each tortilla. Don’t go too thick; you want the flavors to mingle with the fillings, not overwhelm them.

Layer the fillings: start with a bed of shredded lettuce, then add the chicken, tomato slices, onions, cucumbers or peppers, and cheese if you’re using it. If you’ve got crispy toppings like bacon bits or toasted almonds, sprinkle them on now for texture.

Drizzle or dot a little extra honey mustard over the top of the fillings, if you like. A little extra sweetness can brighten the wrap, but keep it balanced with the savory chicken.

Fold the sides in and roll the wrap tightly from the bottom to the top. If you’re worried about unrolling, you can secure with a toothpick or cut the wrap in half and eat with your hands.

If you’re making these ahead, wrap each wrap tightly in parchment or foil and refrigerate for up to a day. They’re great for lunch boxes or a quick dinner. If you’d like them warm, give them a quick sear in a pan with a touch of olive oil to re-crisp the tortilla.