Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into strips
  • 1/2 cup dill pickle juice
  • 1 tbsp brown sugar
  • 1/2 tsp garlic powder
  • 1/4 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tsp lemon juice
  • 5 large (10-inch) flour tortillas
  • 2 cups shredded sharp cheddar cheese
  • 4 cups shredded iceberg or romaine lettuce
  • 1 cup diced Roma tomatoes
  • 2 tbsp unsalted butter

Instructions:

  1. Whisk together the pickle juice, brown sugar, and garlic powder in a medium bowl.
  2. Submerge the chicken strips in the brine mixture, cover, and refrigerate for 30 minutes.
  3. Pat the chicken strips dry with paper towels to ensure a proper sear.
  4. Heat butter in a skillet over medium-high heat until foaming.
  5. Add chicken in a single layer and cook for 3–5 minutes per side until edges are golden and center is opaque; remove and let rest for 5 minutes.
  6. Whisk together mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice in a small bowl until smooth.
  7. Lay a tortilla flat and spread 1 tbsp of honey mustard down the center.
  8. Layer shredded cheese first, followed by the warm chicken, diced tomatoes, and shredded lettuce.
  9. Fold the sides in and roll the tortilla tightly.