# Ingredient list:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - 1/2 cup all-purpose flour
03 - 2 large eggs, beaten
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 pepper
→ Assembly
21 - 4 large flour tortillas
# Step-by-Step Guide:
01 - Slice chicken breasts into thin strips. Arrange three separate bowls with flour, beaten eggs, and a mixture of panko breadcrumbs seasoned with garlic powder, smoked paprika, salt, and black pepper. Coat chicken strips sequentially in flour, egg, then breadcrumb mixture. Heat vegetable oil in a skillet over medium heat and fry chicken strips for 3 to 4 minutes on each side until golden brown 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 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. Top with warm crispy chicken strips and sprinkle approximately 2 teaspoons of crushed peppermint candy cane over the chicken for a festive crunch.
04 - Roll each wrap tightly, cut in half, and serve immediately to maintain crispness.
