A vibrant wrap combining crispy chicken, fresh vegetables, and a light peppermint crunch for festive flair.
# Ingredient List:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - 1/2 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 tablespoons vegetable oil for frying
→ Veggie Filling
10 - 1 cup shredded red cabbage
11 - 1 cup shredded carrots
12 - 1 red bell pepper, thinly sliced
13 - 1/2 cucumber, julienned
14 - 2 cups baby spinach leaves
→ Candy Cane Crunch
15 - 2 standard peppermint candy canes, crushed (about 3 tablespoons)
→ Yogurt Dressing
16 - 1/2 cup plain Greek yogurt
17 - 1 tablespoon honey
18 - 1 tablespoon lemon juice
19 - 1 teaspoon Dijon mustard
20 - Pinch of salt and black pepper
→ Assembly
21 - 4 large flour tortillas
# Recipe Steps:
01 - Slice chicken breasts into thin strips. Arrange three bowls: one with flour, one with beaten eggs, and one with panko combined with garlic powder, smoked paprika, salt, and pepper. Coat chicken strips by dredging first in flour, then egg, and finally the panko mixture. Heat vegetable oil in a skillet over medium heat and fry chicken strips for 3 to 4 minutes on each side until golden and cooked through. Drain on paper towels.
02 - Whisk together plain Greek yogurt, honey, lemon juice, Dijon mustard, salt, and pepper in a small bowl until smooth.
03 - Warm the flour tortillas slightly to increase pliability. Spread a generous spoonful of yogurt dressing over each tortilla. Layer with baby spinach, shredded red cabbage, shredded carrots, sliced red bell pepper, and julienned cucumber. Place warm crispy chicken strips on top and sprinkle with approximately 2 teaspoons of crushed peppermint candy cane for a festive crunch.
04 - Roll up each wrap tightly, cut in half, and serve immediately.
