Description
A festive and flavorful Crispy Santa Hat Chicken Wrap featuring crispy baked chicken strips coated in a seasoned panko and Parmesan crust, layered with fresh romaine, cherry tomatoes, roasted red peppers arranged as a Santa hat, and a creamy tangy yogurt-based dressing, all wrapped in whole wheat tortillas. Perfect for a holiday-themed meal that’s both delicious and visually fun.
Ingredients
Scale
For the Chicken:
- 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
For the Dressing:
- 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
For the Wrap Assembly:
- 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
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prepare for baking the chicken strips.
- Prepare Chicken: Slice the boneless, skinless chicken breasts into strips. Toss the chicken strips with 1/2 cup of plain Greek yogurt until fully coated to help the breadcrumbs adhere later.
- Bread Chicken: In a bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper. Dredge the yogurt-coated chicken strips in this breadcrumb mixture, pressing gently so the mixture sticks well.
- Bake Chicken: Arrange the breaded chicken strips on the prepared baking tray. Lightly spray them with olive oil spray to help crisping. Bake in the preheated oven for 18–20 minutes, turning the strips once halfway through the baking time, until they are golden and crispy.
- Prepare Dressing: While the chicken bakes, whisk together the remaining 1/2 cup plain Greek yogurt, olive oil, 2 tablespoons grated Parmesan, Dijon mustard, fresh lemon juice, Worcestershire sauce, minced garlic, and salt and pepper to taste in a bowl until the mixture is smooth and creamy. Adjust seasoning as desired.
- Warm Tortillas: Briefly warm the whole wheat tortillas either in a dry skillet over medium heat or in a microwave for about 15-20 seconds. This softens them, making them easier to roll.
- Assemble Wraps: Spread a small amount of the prepared dressing over each tortilla. Layer with chopped romaine lettuce, halved cherry tomatoes, and roasted red pepper strips arranged to resemble a Santa hat shape. Add the crispy baked chicken strips on top, then sprinkle with shredded Parmesan cheese.
- Finish and Serve: Drizzle additional dressing over the wraps if desired. Roll the tortillas tightly, tucking in the ends to secure the fillings. Slice in half if preferred and serve immediately while warm and crispy.
Notes
- For extra crispiness, you can broil the chicken strips for 1-2 minutes at the end of baking but watch closely to prevent burning.
- If you prefer a spicier wrap, add a pinch of cayenne pepper to the breadcrumb mixture or mix some hot sauce into the dressing.
- Substitute roasted red peppers with roasted poblano or sweet mini peppers for a different flavor twist.
- Use gluten-free panko breadcrumbs to make this recipe gluten free.
- Leftover baked chicken strips can be stored in the refrigerator for up to 3 days and reheated in an oven or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
Keywords: crispy chicken wrap, Santa hat chicken wrap, baked chicken strips, holiday wraps, Greek yogurt chicken, healthy chicken wrap, festive chicken wrap
