# 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
→ 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 (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
# Method:
01 - Slice chicken breasts into thin strips. Set up three bowls: flour, beaten eggs, and panko mixed with garlic powder, smoked paprika, salt, and pepper. Coat chicken strips sequentially in flour, egg, then panko mixture. Heat vegetable oil in a skillet over medium heat and fry chicken strips 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 black pepper until smooth.
03 - Warm tortillas slightly for flexibility. Spread each tortilla with a generous spoonful of yogurt dressing. Layer 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 chicken for festive crunch.
04 - Roll each wrap tightly, slice in half, and serve immediately.
