# Components:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts (approximately 12 oz)
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
→ 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 pepper
→ Assembly
21 - 4 large flour tortillas or wraps
# Directions:
01 - Slice the chicken breasts into thin strips. Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs combined with garlic powder, smoked paprika, salt, and black pepper. Dredge the chicken strips first in flour, then egg, followed by the panko mixture. Heat vegetable oil in a skillet over medium heat and fry chicken strips for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
02 - In a small bowl, whisk together plain Greek yogurt, honey, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined.
03 - Warm the flour tortillas slightly until pliable. Spread each with a generous spoonful of yogurt dressing. Layer baby spinach, shredded cabbage, carrots, red bell pepper, and julienned cucumber evenly on each tortilla. 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, slice in half, and serve immediately.
