A vibrant wrap featuring crispy chicken, fresh vegetables, and a subtle peppermint crunch for seasonal flair.
# What you need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - ½ cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - ½ tsp garlic powder
06 - ½ tsp smoked paprika
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - 2 tbsp vegetable oil for frying
→ Vegetable Filling
10 - 1 cup shredded red cabbage
11 - 1 cup shredded carrots
12 - 1 red bell pepper, thinly sliced
13 - ½ cucumber, julienned
14 - 2 cups baby spinach leaves
→ Candy Cane Crunch
15 - 2 standard peppermint candy canes, crushed (about 3 tbsp)
→ Yogurt Dressing
16 - ½ cup plain Greek yogurt
17 - 1 tbsp honey
18 - 1 tbsp lemon juice
19 - 1 tsp Dijon mustard
20 - Pinch of salt and pepper
→ Assembly
21 - 4 large flour tortillas
# How to make it:
01 - Slice chicken breasts into thin strips. Set up three bowls: flour; beaten eggs; and panko seasoned with garlic powder, smoked paprika, salt, and pepper. Coat chicken strips sequentially in flour, egg, then panko mixture. Heat vegetable oil in a skillet over medium heat and fry strips 3-4 minutes per side until golden and cooked through. Drain on paper towels.
02 - In a small bowl, whisk together Greek yogurt, honey, lemon juice, Dijon mustard, salt, and pepper until smooth.
03 - Warm tortillas briefly to increase pliability. Spread a generous spoonful of dressing over each. Layer baby spinach, shredded cabbage, carrots, sliced bell pepper, and julienned cucumber on top. Add warm, crispy chicken strips, then sprinkle crushed peppermint candy cane evenly over the chicken for a festive crunch.
04 - Roll each tortilla tightly, cut in half, and serve immediately.
