Save A festive and colorful wrap featuring crispy chicken, fresh vegetables, and a hint of peppermint crunch for a unique holiday twist.
I love making this wrap during the holidays because it brings a special crunchy sweetness that surprises everyone.
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.
- Roll and Serve:
- Roll up each wrap tightly cut in half and serve immediately.
Save This recipe always brings joy to family gatherings especially when we add extra crunch with radishes or jicama.
Serving Suggestions
Pair with a light Pinot Grigio or sparkling water with a hint of lime to complement the festive flavors.
Allergen Information
Contains Wheat (flour tortillas panko), Eggs, Milk (Greek yogurt). Check candy cane and panko labels for traces of nuts or soy if allergies are a concern.
Nutritional Information
Approximately 410 calories 12 g total fat 52 g carbohydrates 27 g protein per wrap.
Save This wrap offers a perfect balance of textures and flavors for your holiday meals.
Recipe Guide
- → How do I make the chicken crispy?
Coat the chicken strips first in flour, then egg, and finally seasoned panko breadcrumbs before frying in hot oil for 3-4 minutes per side until golden.
- → What gives the wrap its unique peppermint flavor?
Crushed peppermint candy canes are sprinkled over the chicken strips to add a subtle, festive minty crunch.
- → Can I substitute the chicken with another protein?
Yes, grilled chicken works well as a lighter alternative while maintaining the wrap's flavor and texture.
- → What vegetables are included in the filling?
The filling features shredded red cabbage, carrots, sliced red bell pepper, julienned cucumber, and baby spinach leaves for color and crunch.
- → How is the dressing prepared?
The dressing is a blend of plain Greek yogurt, honey, lemon juice, Dijon mustard, salt, and pepper, whisked together for a creamy and tangy complement.
- → Any tips for assembling the wrap?
Warm the tortillas slightly before spreading the yogurt dressing, layering veggies, and topping with warm crispy chicken and peppermint crunch for easy rolling.