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Crispy Santa Hat Chicken Wrap Recipe

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4.4 from 81 reviews

A festive and flavorful Crispy Santa Hat Chicken Wrap featuring juicy chicken strips baked to golden perfection and layered with fresh romaine, cherry tomatoes, roasted red pepper strips, and a creamy Parmesan yogurt dressing, all wrapped in whole wheat tortillas for a delicious, wholesome meal perfect for any occasion.

Ingredients

Scale

Chicken and Coating

  • 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

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

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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prepare for baking the chicken.
  2. Prepare Chicken: Slice the chicken breasts into strips and toss them with 1/2 cup of plain Greek yogurt until each strip is fully coated, which helps the coating stick and adds moisture.
  3. Bread Chicken: In a bowl, mix 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 to ensure the coating adheres well.
  4. Bake Chicken: Arrange the breaded chicken strips on the prepared baking tray, spray them lightly with olive oil to promote crispiness, and bake for 18 to 20 minutes. Turn the strips once halfway through baking so they cook evenly, until they are golden and crispy.
  5. Prepare Dressing: While the chicken bakes, whisk together the remaining 1/2 cup Greek yogurt, olive oil, Parmesan, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, salt, and pepper in a bowl until smooth. Taste and adjust the seasoning as needed.
  6. Warm Tortillas: Briefly warm the whole wheat tortillas using a dry skillet or microwave to make them more pliable for rolling the wraps.
  7. Assemble Wraps: Spread a small amount of the prepared dressing onto each warmed tortilla. Layer on chopped romaine lettuce, halved cherry tomatoes, and roasted red pepper strips arranged to resemble a Santa hat. Add the crispy baked chicken strips on top, then sprinkle with shredded Parmesan cheese.
  8. Finish and Serve: Drizzle additional dressing over the assembled ingredients, then roll each tortilla tightly, tucking in the ends to secure the filling. Slice each wrap in half if desired, and serve immediately for maximum freshness and flavor.

Notes

  • For extra crispiness, broil the chicken for the last 2 minutes, watching carefully to avoid burning.
  • You can substitute plain Greek yogurt with sour cream if preferred, but yogurt adds a healthier touch.
  • Use roasted red bell peppers from a jar or roast fresh peppers yourself for best flavor.
  • To make the recipe gluten-free, replace panko breadcrumbs with gluten-free breadcrumbs.
  • Leftover chicken strips can be stored in the refrigerator for up to 2 days and reheated in the oven or air fryer to retain crispiness.

Keywords: chicken wrap, crispy chicken, baked chicken strips, healthy chicken wrap, holiday wrap, Santa hat wrap, whole wheat tortilla, Greek yogurt dressing

Find it online: https://dinewithdylan.com/crispy-santa-hat-chicken-wrap-recipe/