Directions

• Preheat oven to 350 F.
• Very lightly spray an 8×8 or 9×9 inch baking dish with a no-stick cooking spray.
• Rub olive oil on both sides of the chicken breasts.
• Mix together the garlic salt, parsley, basil and chicken bouillon. Rub the herb mixture into both sides of the chicken breasts.
• Place the chicken in the prepared baking pan and bake for 30-45 minutes or until thoroughly cooked and no pink remains.
• Once done, let the chicken cool until you can easily handle with your hands.
• Cut the chicken breasts into strips about 5 or 6 inches in length and about 1/4 to 1/3 inch in width; set aside.
• Remove the cheese wedges from their foil wrapper and place in a bowl.
• Add the chopped cilantro leaves, and mix until well blended; set aside.
• In a small bowl, mix together the Sue Bee® honey and Dijon mustard; set aside.
• To prepare the Chicken wraps, place each tortilla on a plate.
• Spread of the cheese-cilantro mixture on each tortilla.
• Spoon about 1 tablespoon of the honey mustard sauce on top of the cheese spread.
• Place 1 romaine leaf (or fresh spinach leaves) on each tortilla.
• Add strips of chicken in the center of the tortilla, leaving about 2-3 inches from the bottom edge of the tortilla (for wrapping margin).
• Add slices of fresh cucumber, red onions, and tomato as desired.
• Drizzle additional honey mustard over the top, for more flavoring.
• Fold the bottom portion of the tortilla up over the fillings. Then fold one side of the tortilla in, toward the middle.
• Gently roll the tortilla around to form a burrito-style wrap.
• Serve with garnishes of remaining cucumber slices and a sprig of fresh cilantro.