# What you 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 ground 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
# Directions:
01 - Slice chicken breasts into thin strips. Arrange three bowls: one with flour, one with beaten eggs, and one with panko mixed with garlic powder, smoked paprika, salt, and pepper. Dredge chicken strips sequentially in flour, eggs, 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 - In a small bowl, whisk together Greek yogurt, honey, lemon juice, Dijon mustard, salt, and pepper until smooth.
03 - Warm the flour tortillas for pliability. Spread each with a generous spoonful of yogurt dressing. Layer with baby spinach, shredded red cabbage, shredded carrots, red bell pepper slices, and julienned cucumber. Top with warm crispy chicken strips and sprinkle approximately 2 teaspoons of crushed peppermint candy cane over the chicken for a festive crunch.
04 - Roll up each tortilla tightly, cut in half, and serve immediately for best texture and flavor.
