Portion Size: 1 wrap

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb. boneless skinless chicken breasts, sliced lengthwise thin	Trim all visible fat and skin
1 egg	Wash, trim and dice.
1 cup panko crumbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
2 teaspoons onion powder
¼ cup oil
1/2 pounds, turkey bacon	Cooked and crumbled
2 cups lettuce	Washed, trimmed and shredded
1 cup red grapes	Washed, trimmed and quartered
½ cup shredded low fat cheddar cheese
2 tablespoons green onions	Washed, trimmed and sliced
8 tortillas (10 inch)	May use plain, sun dried or spinach flavored
2 tablespoons sliced unsalted almonds
Mustard:
1/3 cup mayonnaise
2 tablespoons yellow mustard
1/4 cup Dijon mustard
2 tablespoons  honey
1 tablespoon lemon juice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Pound chicken breasts until about ½ inch thick.  If breasts are thick, slice to about ½ inch thickness.  Lightly beat egg in a shallow bowl.  Combine panko crumbs, salt, pepper, garlic powder, onion powder in a separate bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture.  Press chicken into crumbs until fully coated.
2	Heat oil in a large skillet on medium high heat.  Transfer chicken to pan and cook until chicken is brown and fully cooked. Transfer to a plate and cut into strips	Cooked to minimum 165F degrees
3	Prepare honey mustard sauce. Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl.
4	On each wrap add chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions, and almonds in tortillas. Wrap up.
5	Chill until ready to serve.	Chilled internal temperature maintained at 41°F.