Save A festive and colorful wrap featuring crispy chicken, fresh vegetables, and a hint of peppermint crunch for a unique holiday twist.
This wrap became an instant holiday favorite in my family, loved by kids and adults alike for its unique peppermint twist.
Ingredients
- Chicken: 2 medium boneless, skinless chicken breasts, 1/2 cup all-purpose flour, 2 large eggs, 1 cup panko breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp vegetable oil for frying
- Veggie Filling: 1 cup shredded red cabbage, 1 cup shredded carrots, 1 red bell pepper thinly sliced, 1/2 cucumber julienned, 2 cups baby spinach leaves
- Candy Cane Crunch: 2 standard peppermint candy canes crushed (about 3 tbsp)
- Yogurt Dressing: 1/2 cup plain Greek yogurt, 1 tbsp honey, 1 tbsp lemon juice, 1 tsp Dijon mustard, pinch of salt and pepper
- Assembly: 4 large flour tortillas or wraps
Instructions
- Prepare the Chicken:
- Slice the chicken breasts into thin strips. Set up three bowls one with flour one with beaten eggs and one with panko mixed with garlic powder paprika salt and pepper. Dredge chicken strips first in flour then egg then panko mixture. Heat oil in a skillet over medium heat Fry chicken strips for 3-4 minutes per side until golden and cooked through Drain on paper towels.
- Prepare the Dressing:
- In a small bowl whisk together Greek yogurt honey lemon juice Dijon mustard salt and pepper.
- Assemble the Wraps:
- Warm tortillas slightly for pliability. Lay out each tortilla and spread with a generous spoonful of yogurt dressing. Layer with spinach cabbage carrots bell pepper and cucumber. Top with warm crispy chicken strips. Sprinkle about 2 teaspoons of crushed peppermint candy cane over the chicken for a festive crunch.
- Serve:
- Roll up each wrap tightly cut in half and serve immediately.
Save This dish is a staple at our holiday gatherings sparking joy and festive spirit around the table.
Required Tools
Mixing bowls Whisk Skillet Tongs Knife and cutting board Rolling pin or mallet for crushing candy cane (optional)
Allergen Information
Contains Wheat (flour tortillas panko), Eggs, Milk (Greek yogurt). Double-check candy cane and panko labels for traces of nuts or soy if allergies are a concern.
Nutritional Information
Calories 410 Total Fat 12 g Carbohydrates 52 g Protein 27 g per wrap
Save Enjoy this festive wrap as a delicious holiday treat that pleases the whole family.
Recipe Q&A
- → How do I achieve crispy chicken strips?
Coat chicken pieces in flour, egg, and panko breadcrumb mixture seasoned with garlic powder and paprika. Fry in hot oil until golden and cooked through for a crunchy exterior.
- → Can I substitute the peppermint candy cane?
Yes, you can reduce or omit the crushed peppermint for a milder flavor or replace it with a light sprinkle of crushed nuts or seeds for extra texture.
- → What alternatives work for the yogurt dressing?
Plain Greek yogurt combined with honey, lemon juice, and Dijon mustard creates a balanced dressing, but sour cream or mayonnaise can be used as a creamier alternative.
- → How can I make the wrap vegetarian?
Replace the chicken with grilled or roasted vegetables like eggplant or mushrooms, and increase the veggie filling for a satisfying plant-based option.
- → What’s the best way to prepare the tortillas?
Warm the tortillas briefly in a dry skillet or microwave to make them pliable and easier to roll without cracking.