A festive wrap combining crispy chicken, fresh vegetables, and peppermint candy crunch for bright flavors.
# Components:
→ 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
→ Vegetable 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 or wraps
# Method:
01 - Slice chicken breasts into thin strips. Arrange three bowls with flour, beaten eggs, and panko mixed with garlic powder, smoked paprika, salt, and pepper. Coat chicken strips by dredging in flour, then egg, followed by panko mixture. Heat vegetable oil in a skillet over medium heat and fry chicken strips 3-4 minutes per side until golden and cooked through. Drain on paper towels.
02 - Whisk together Greek yogurt, honey, lemon juice, Dijon mustard, salt, and pepper in a small bowl until smooth.
03 - Warm tortillas briefly to increase pliability. Spread each with a generous spoonful of yogurt dressing. Layer spinach, red cabbage, carrots, bell pepper, and cucumber on top. Add warm crispy chicken strips and sprinkle approximately 2 teaspoons of crushed peppermint candy cane over the chicken for a festive texture.
04 - Roll each wrap tightly, cut in half, and serve immediately to preserve freshness and texture.
