# Components:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts, sliced into thin strips
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 peppermint candy canes, crushed (approximately 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
# Preparation Steps:
01 - Slice chicken breasts into thin strips. Set up three bowls: one with flour, one with beaten eggs, and one with panko combined with garlic powder, smoked paprika, salt, and black pepper. Dredge chicken strips sequentially in flour, egg, then panko mixture. Heat vegetable oil in a skillet over medium heat and fry chicken strips for 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
02 - In a small bowl, whisk together Greek yogurt, honey, lemon juice, Dijon mustard, salt, and pepper until smooth.
03 - Warm the flour tortillas slightly to increase pliability. Spread each tortilla with a generous spoonful of the yogurt dressing. Layer evenly 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 tortilla tightly around the filling, cut in half, and serve immediately.
