Dressing: Whisk together the dressing ingredients until smooth. Taste and adjust the seasoning with an additional pinch of salt and pepper, if needed. If you prefer extra heat, feel free to add more sriracha!

Chicken: Cook the chicken tenders according to the package instructions. I used Real Good Foods lightly breaded chicken strips (not sponsored, just a personal favorite) and air-fried them for 12 minutes, shaking the basket halfway through.

Salad: In a medium bowl, combine the lettuce, carrots, and cucumbers. Add about half of the dressing and toss to coat.

Assembly: Spread a generous amount of honey mustard dressing onto a tortilla. Layer two slices of provolone cheese and one slice of chopped bacon. Add a heap of the dressed salad, 2-3 chicken strips, 3-4 pickle chips, and a sprinkle of green onions. Drizzle with a little more dressing. Fold in the short sides of the tortilla, then roll it tightly by folding over the long edge and tucking it under the filling.

Toast (optional but highly recommended!): Heat a splash of olive oil in a nonstick pan over medium-high heat. Place the wrap seam side down and toast it for 30-60 seconds per side until golden brown and crispy.

Lunch of dreams. Enjoy! 🤤