Props, styling, and photography by Devorah Applegrad

This wrap boasts a little bit of heat, sweetness, tartness, and crispiness — and a whole lot of perfection. Prep the chicken before you go, and assemble the wraps while you’re away!

SERVES 6

• 6 10-inch (26-cm) wraps
• 10 extra-thin chicken cutlets
• 2 eggs
• 2 Tbsp General Tso sauce (I used Iron Chef)
• 1 tsp hot honey

Breading

• 1 cup unseasoned panko crumbs
• 1 cup cornflake crumbs
• ½ tsp sea salt
• ½ tsp paprika
• ¼ tsp black pepper
• ½ tsp onion powder
• ½ tsp garlic powder

Dressing

• ⅓ cup General Tso sauce
• 1–2 tsp hot honey
• 2 Tbsp hot water

Filling Options

• lettuce
• crispy onions
• sliced tomato
• pickled peppers
• coleslaw

Preheat oven to 400°F (200°C). Line and grease a baking sheet and set aside.

Prepare two small bowls. In one bowl, whisk together the eggs, General Tso sauce, and hot sauce. In the second bowl, combine the panko crumbs, cornflake crumbs, and spices.

Dip a chicken breast into the egg mixture and coat completely. Transfer to the crumb bowl, making sure to coat well. Lay a breaded cutlet on the prepared baking sheet. Repeat with the remaining cutlets.

Place the baking sheet on the center rack of your oven and bake the chicken for 20 minutes. Remove from oven and allow to cool.

Prepare the dressing by combining all ingredients in a bowl or cup.

To assemble: Lay a wrap on a clean surface. Smear 2 Tbsp dressing on the center. Place lettuce and garnishes of your choice in the center of the wrap. Drizzle with some dressing. Add some thinly sliced chicken over the lettuce. Top with tomato slices, pickled peppers, and coleslaw, or other garnishes of your choice.

Fold the right and left sides of the wrap towards the center, then roll up from the bottom. If desired, toast or heat in a panini maker for a crispier exterior. Slice in half and drizzle with additional dressing if desired. Enjoy!

(Originally featured in Family Table, Issue 854)