Description
Use crushed, crisp rice cereal squares instead of panko crumbs with gluten-free wraps for a gluten-free version!
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 egg
- 1 cup panko crumbs
- ½ teaspoon Spice Islands® Fine Grind Sea Salt
- ¼ teaspoon Spice Islands® Fine Grind Black Pepper
- ½ teaspoon Spice Islands® Garlic Powder
- ½ teaspoon Spice Islands® Onion Powder
- ¼ cup Mazola® Corn Oil
- 8 slices bacon, cooked and crumbled
- 2 cups shredded lettuce
- 1 cup red grapes, halved
- ½ cup shredded Cheddar cheese
- 3 green onions, thinly sliced
- ⅓ cup sliced almonds
- 6 (10 inch) sun-dried tomato tortillas
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- ½ tablespoon lemon juice
Instructions
- Pound chicken breasts
- one at a time in a resealable freezer bag
- until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs
- salt
- pepper
- garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated
- drip off excess
- and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown
- crispy and fully cooked. Transfer to a plate and cut into strips.
- Honey Mustard: Combine mayonnaise
- yellow mustard
- Dijon mustard
- honey and lemon juice in a small bowl. Combine desired amount of chicken
- honey mustard
- bacon
- lettuce
- grapes
- shredded cheddar cheese
- green onions and sliced almonds in tortillas. Wrap up and serve.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6