Use crushed crisp rice cereal squares instead of panko crumbs with glutenfree wraps for a glutenfree version
Prep Time
45 mins
Dificult
Medium
Servings
6
Ingredients
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.
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