These Honey Mustard Grilled Chicken Tacos are topped with a fresh chopped salad and creamy parsley dip for an easy, flavorful summer dinner.

These Honey Mustard Grilled Chicken Tacos are fresh, light, and packed with flavor! Juicy grilled chicken is layered with a crisp chopped vegetable salad and a creamy parsley dip for an easy summer dinner that comes together in no time.

These are not officially a taco, as I am using. a soft tortilla but it’s also not a wrap as I didn’t wrap it! Maybe we can call it a “wrapo”!?

Serve them at your next barbecue, pack them for a family picnic, or make them for a simple weeknight dinner. You can even prepare the salad, dip, and chicken marinade in advance to make dinnertime extra easy.

I served these along side my crispy baked potatoes!

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Honey Mustard Grilled Chicken Tacos

These Honey Mustard Grilled Chicken Tacos are topped with a fresh chopped salad and creamy parsley dip for an easy, flavorful summer dinner.

Print Recipe

Ingredients

For the Honey Mustard Chicken

Approximately 1½ lbs chicken cutlets
2 cloves garlic minced
1 Tbsp honey
2 Tbsp Dijon mustard or yellow mustard
2 Tbsp olive oil
1 tsp salt
½ tsp black pepper

For the Chopped Salad

2 Persian cucumbers diced
½ red bell pepper diced
½ pint cherry tomatoes halved
1 Tbsp olive oil
Juice of ½ lemon approximately 1 tablespoon
Salt and black pepper to taste

For the Parsley Dip

¾ cup mayonnaise
1 Tbsp dried parsley
1 Tbsp garlic powder
2 tsp lemon juice

For Serving

Small wraps or tortillas

Instructions

In a bowl or container, combine the minced garlic, honey, mustard, olive oil, salt, and black pepper. Mix well.
Add the chicken cutlets and toss until evenly coated. Set aside to marinate for approximately 20 minutes.
To prepare the salad, combine the diced cucumbers, red pepper, and cherry tomatoes. Toss with the olive oil, lemon juice, salt, and black pepper. Set aside.
To make the parsley dip, combine the mayonnaise, dried parsley, garlic powder, and lemon juice. Mix until smooth.
Preheat the grill to medium-high heat.
Grill the chicken for approximately 2 minutes per side, or about 3 minutes per side if the cutlets are thicker. Cook until the chicken is cooked through and reaches an internal temperature of 165°F.
Remove the chicken from the grill and allow it to rest for a few minutes before slicing.
For toasted wraps, place the wraps on the grill for approximately 30 seconds to 1 minute per side.
To assemble, place the sliced grilled chicken onto each wrap. Top with the chopped salad and drizzle with the creamy parsley dip.

Notes

The honey mustard marinade can be prepared a day in advance. However, I recommend waiting to add the chicken until approximately 20 minutes before grilling. Marinating thin chicken cutlets overnight can sometimes affect their texture and make them rubbery.

You can prepare the parsley dip and chopped vegetables earlier in the day. For the freshest salad, wait to add the olive oil, lemon juice, salt, and pepper until shortly before serving.

feel free to add or swap any of the vegetables, add some diced jalapeños for extra heat!

Recipe by Faigy Murray | https://mykitchenmystudio.com/honey-mustard-grilled-chicken-tacos/

Honey Mustard Grilled Chicken Tacos