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Makes 6 wraps
1 pound chicken cutlets
1 egg, beaten
1 cup Gefen Bread Crumbs
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes
1/4 teaspoon black pepper
2 tablespoons oil
1/3 cup Gefen Mayonnaise
2 tablespoons Gefen Honey
2 tablespoons Haddar Dijon Mustard
1 teaspoon vinegar
pinch of salt
pinch of black pepper
6 (6-inch) wraps
2 cups shredded Beleaves Romaine lettuce
1 cucumber, julienned
1 red pepper, thinly sliced
Preheat oven to 400 degrees Fahrenheit.
In a shallow bowl, combine bread crumbs, paprika, garlic powder, parsley flakes, and black pepper.
Dip chicken in beaten egg, then coat in the bread crumb mixture. Arrange on a Gefen Parchment-lined baking sheet and drizzle with oil.
Bake for 18–22 minutes, or until golden and cooked through. Allow to cool slightly, then slice into strips.
In a small bowl, whisk together mayonnaise, honey, Dijon mustard, vinegar, salt, and pepper until smooth.
Spread a spoonful of honey mustard dressing onto each wrap. Top with lettuce, cucumber, red pepper, and sliced chicken.
Roll tightly and cut diagonally before serving.
Photos and Styling by Penina Spero
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