Candy Cane Crunch Chicken Veggie

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 around the holidays because my family enjoys the unexpected peppermint twist and the vibrant colors make it a fun dish to share.

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 up each wrap:

Roll up each wrap tightly cut in half and serve immediately.

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Making these wraps has become a holiday tradition in our family bringing everyone together around the table for a fun meal.

Serving Suggestions

Pair with a light Pinot Grigio or sparkling water with a hint of lime to complement the refreshing flavors.

Storage Tips

Wraps are best enjoyed fresh but can be stored in the refrigerator for up to 24 hours tightly wrapped in foil or plastic wrap.

Allergen Information

Contains wheat (flour tortillas panko) eggs and milk Greek yogurt. Check candy cane and panko labels for traces of nuts or soy if allergies are a concern.

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This festive wrap is a perfect balance of savory and sweet making it a memorable holiday treat for all ages.

Frequently Asked Recipe Questions

→ How do I get the chicken crispy?

Dredge the chicken strips in flour, then egg, followed by panko mixed with garlic powder, smoked paprika, salt, and pepper before frying in hot oil until golden and cooked through.

→ Can I substitute the chicken for a lighter option?

Yes, grilled chicken works well if you prefer a lighter version while maintaining flavorful texture.

→ What gives the wrap its festive crunch?

Crushed peppermint candy canes sprinkled over the warm chicken add a subtle minty sweetness and festive crunch to the wrap.

→ How is the yogurt dressing made?

Whisk together plain Greek yogurt, honey, lemon juice, Dijon mustard, salt, and pepper for a creamy, tangy dressing that complements the ingredients.

→ What vegetables are included in the filling?

The filling features shredded red cabbage and carrots, thinly sliced red bell pepper, julienned cucumber, and fresh baby spinach leaves.