Ingredients :

• Chicken breasts — Choose breasts that are thick and firm to the touch. A breast that is too thin cooks too quickly and dries out. Cut them into strips about 1 cm thick — neither thinner nor in large cubes — for even cooking.
• Mustard — Dijon or mild mustard, depending on your spice tolerance. Dijon gives more character. Avoid wholegrain mustard here — the grains don’t blend well into the sauce and change the texture.
• Wheat tortillas — Get the large ones, minimum 25 cm size. Small ones are too narrow to close properly with all the filling inside. Those from the fresh aisle are more flexible than the long-life versions.
• Honey — A liquid and neutral honey, such as acacia or thyme flower. Honey that is too crystallized won’t mix well when cold and leaves clumps in the sauce. Heat it for 10 seconds in the microwave if needed.