Save A festive and colorful wrap featuring crispy chicken, fresh vegetables, and a hint of peppermint crunch for a unique holiday twist.
Makes a perfect quick and easy meal that brings a fun seasonal flavor to your table.
Ingredients
- For the 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)
- For the 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
- For the Candy Cane Crunch: 2 standard peppermint candy canes crushed (about 3 tbsp)
- For the Yogurt Dressing: 1/2 cup plain Greek yogurt, 1 tbsp honey, 1 tbsp lemon juice, 1 tsp Dijon mustard, Pinch of salt and pepper
- For 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.
- Roll Up Wraps:
- Roll up each wrap tightly cut in half and serve immediately.
Save This wrap always brings smiles at holiday gatherings especially when kids delight at the peppermint surprise.
Required Tools
Mixing bowls Whisk Skillet Tongs Knife and cutting board Rolling pin or mallet to crush 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
Save Enjoy this festive wrap fresh for the best flavor and texture every time.
Recipe FAQ
- → How do I get the chicken crispy?
Coat chicken strips in flour, beaten egg, then seasoned panko breadcrumbs before frying in hot oil until golden and cooked through.
- → Can I substitute the peppermint candy cane?
Yes, omit the candy cane for a classic wrap or replace it with crushed mint leaves for a similar fresh note.
- → What vegetables work best in this wrap?
Shredded red cabbage, carrots, thinly sliced bell pepper, julienned cucumber, and baby spinach provide a crisp, colorful filling.
- → How is the yogurt dressing prepared?
Whisk plain Greek yogurt with honey, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy.
- → Can I grill the chicken instead of frying?
Absolutely, grilling offers a lighter option while maintaining flavorful, tender chicken strips.