# 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
→ 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 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 black pepper
→ Assembly
21 - 4 large flour tortillas or wraps
# Method:
01 - Set up three shallow 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 the coated chicken strips for 3-4 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 black pepper until smooth and well combined.
03 - Warm the flour tortillas slightly to increase pliability. Spread a generous spoonful of the yogurt dressing over each tortilla. Layer baby spinach, shredded red cabbage, shredded carrots, sliced red bell pepper, and julienned cucumber evenly on top. Place warm fried chicken strips over the vegetables and sprinkle with approximately 2 teaspoons of crushed peppermint candy cane for a festive crunch.
04 - Roll each tortilla tightly to enclose the filling, cut in half diagonally, and serve immediately for best freshness and texture.
