Pecan Crusted Chicken Wraps

By critty

Ingredients

• For Wraps:
• 2 boneless, skinless chicken breasts
• 1 1/4 cups ground/finely chopped pecans
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 egg whites
• 4 large whole wheat tortillas
• 4 strawberries, sliced
• 1/2 avocado, chopped
• 1 11-ounce can of mandarin oranges, drained
• butter lettuce for wraps
• 3 tablespoons dijon mustard
• 3 tablespoons honey

Details

Servings 4
Adapted from howsweeteats.com

Preparation

Step 1

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil then place a wire rack over top. Spray the rack with nonstick spray.

In a bowl, mix together pecans, flour, salt, pepper and cinnamon. In another bowl, whisk together egg whites until frothy. Dip each piece of chicken into the egg whites, coating completely, then dredge through the pecan mixture, covering the chicken and pressing gently to adhere. Place the chicken on the wire rack, the spray with canola oil or olive oil spray until coated. Bake for 15 minutes, then gently flip (if coating doesn’t seem to be sticking, you don’t have to flip) and bake for 15 minutes more. Remove and let cool slightly, then cut into pieces.

While chicken is cooking, take two of the sliced strawberries and mash in a bowl with a fork. Add in dijon mustard and honey, stirring to combine. Spread some of the honey mustard in the center of each wrap. Top with butter lettuce, chicken pieces strawberries, avocado and oranges, then roll up. Serve!