# What you'll need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
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
→ Veggie 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
# Method:
01 - Slice chicken breasts into thin strips. Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, smoked paprika, salt, and black pepper. Coat each chicken strip sequentially in flour, egg, then panko mixture. Heat vegetable oil in a skillet over medium heat and fry chicken strips for 3-4 minutes per side until golden and cooked through. Drain on paper towels.
02 - Whisk together Greek yogurt, honey, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until smooth.
03 - Gently warm the flour tortillas for flexibility. Spread each tortilla with a generous spoonful of yogurt dressing. Layer spinach, red cabbage, shredded carrots, sliced bell pepper, and julienned cucumber evenly. Place warm crispy chicken strips on top. Sprinkle about 2 teaspoons of crushed peppermint candy cane over the chicken for a festive crunch.
04 - Roll each tortilla tightly, slice in half, and serve immediately to preserve crispiness and freshness.
