Name: Crispy Santa Hat Chicken Wrap Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts; 1/2 cup plain Greek yogurt; 1 cup panko breadcrumbs; 1/4 cup grated Parmesan cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Olive oil spray; 1/2 cup plain Greek yogurt; 1 tablespoon olive oil; 2 tablespoons grated Parmesan cheese; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1 teaspoon Worcestershire sauce; 1 small garlic clove, minced; Salt and pepper to taste; 4 large whole wheat tortillas; 4 cups chopped romaine lettuce; 1/2 cup cherry tomatoes, halved; 1/4 cup shredded Parmesan cheese; 1/2 cup roasted red bell pepper strips

Ingredients

2 large boneless, skinless chicken breasts

1/2 cup plain Greek yogurt (for chicken coating)

1 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Olive oil spray

1/2 cup plain Greek yogurt (for dressing)

1 tablespoon olive oil

2 tablespoons grated Parmesan cheese (for dressing)

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

1 small garlic clove, minced

Salt and pepper to taste

4 large whole wheat tortillas

4 cups chopped romaine lettuce

1/2 cup cherry tomatoes, halved

1/4 cup shredded Parmesan cheese

1/2 cup roasted red bell pepper strips

Instructions

Step 1: Preheat your oven to 400°F and line a baking tray with parchment paper.

Step 2: Slice the chicken breasts into strips and toss them with 1/2 cup of plain Greek yogurt until fully coated.

Step 3: In a bowl, combine panko breadcrumbs, 1/4 cup grated Parmesan, garlic powder, smoked paprika, salt, and black pepper. Dredge the chicken strips in this breadcrumb mixture, pressing gently so it adheres well.

Step 4: Arrange the breaded chicken strips on the prepared baking tray. Lightly spray them with olive oil and bake for 18–20 minutes, turning once halfway through, until golden and crispy.

Step 5: While the chicken bakes, whisk together Greek yogurt, olive oil, grated Parmesan, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, salt, and pepper to make a smooth dressing. Taste and adjust seasoning as needed.

Step 6: Warm the tortillas briefly in a dry skillet or microwave to make them easier to roll.

Step 7: To assemble each wrap, spread a small amount of the dressing on a tortilla. Layer with chopped romaine lettuce, halved cherry tomatoes, roasted red pepper strips arranged to resemble a Santa hat, crispy chicken strips, and shredded Parmesan cheese.

Step 8: Drizzle additional dressing over the filling, roll each wrap tightly while tucking in the ends, and slice in half if desired. Serve immediately for best texture and flavor.

Tips & Variations

For extra crispiness, lightly spray the chicken strips with olive oil before baking and turn them halfway through cooking.

Use flavored or sun-dried tomatoes instead of cherry tomatoes for a different twist.

Swap the whole wheat tortillas for spinach or tomato-flavored wraps to add color and extra nutrients.

To make it dairy-free, substitute the Greek yogurt with a plant-based yogurt and omit the Parmesan cheese.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to stay juicier. Adjust baking time slightly if the pieces are thicker.

How do I keep the wrap from becoming soggy?

To prevent sogginess, keep the dressing separate until just before serving and avoid overfilling the wrap. Use crisp lettuce and serve immediately after assembly.