Ingredients
The Crispy Chicken
1 lb Boneless, skinless chicken breasts
1 cup Panko breadcrumbs (for the crunch shown in the photo)
1 tsp each: Paprika, oregano, and garlic powder
1 Egg (beaten)
The Filling (Mediterranean Salad)
1 cup Cherry tomatoes, halved
1 English cucumber, diced
¼ cup Red onion, thinly sliced
½ cup Feta cheese, crumbled
Fresh dill and parsley, chopped
2 large Flour tortillas or flatbreads
The Sauce (Tzatziki)
½ cup Greek yogurt
1 clove Garlic, minced
1 tbsp Lemon juice
Salt and black pepper to taste
Instructions
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Prepare the Chicken:
Pound the chicken breasts to an even 1/2-inch thickness. Season with paprika, oregano, salt, and pepper. Dip each piece into the beaten egg, then press firmly into the Panko breadcrumbs until fully coated.
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Cook for Crunch:
Heat olive oil in a large skillet over medium-high heat. Fry the chicken for 4–5 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing into strips.
Mix the Salad:
In a bowl, toss the tomatoes, cucumber, red onion, feta, and fresh herbs. You can add a splash of red wine vinegar or olive oil for extra tang.
Assemble:
Lay the tortilla flat and spread a generous layer of tzatziki in the center. Layer the fresh salad and the crispy chicken strips on top.
The “Pro” Finish:
Fold the sides in and roll the wrap tightly. To achieve the toasted look in the image, briefly place the assembled wrap back in the hot skillet (seam-side down first) for 1 minute per side until the tortilla is crisp
