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1 pound thinly sliced chicken cutlets

Salt, for sprinkling

Black pepper, for sprinkling

2-3 garlic cloves, crushed

½ cup light mayonnaise

1 cup hickory smoked panko crumbs
(secret ingredient!!) or BBQ flavored
panko crumbs

Mustard Mayo:

½ cup mayonnaise

2 tablespoons honey

1 garlic clove, crushed

½ teaspoon salt

Pinch black pepper

Water, to thin

“One of my family’s favorite dinners is simply chicken wraps: I make a few different fillings and everyone has a combination they love. One of my favorite secret ingredients? Breadberry’s flavored panko crumbs...they don’t result in your typical schnitzel!”  -V.

Red Cabbage Salad
(or simply use Romaine lettuce):

11 ounces shredded red cabbage

1 teaspoon oil

1-2 teaspoons sugar or Splenda

1-2 tablespoons vinegar

1 teaspoon salt

For Assembly:

1-2 tablespoons oil

2 red onions, thinly sliced

½ bell pepper, thinly sliced

1 Preheat oven to 400ºF. Line a baking sheet
with parchment paper.

2 Prepare the chicken. Season with salt and pepper and rub fresh garlic into chicken.
Dredge in mayonnaise, then coat in hickory crumbs. Place on prepared baking sheet.

3 Bake for 12-15 minutes.

4 Prepare the mayo. Combine mayonnaise,
honey, and garlic. Add a little water to attain
your desired consistency.

5 Heat oil in a saute pan over low heat.
Add red onion and pepper saute until golden,
12-15 minutes.

6 Prepare the red cabbage salad if using. Combine all ingredients.

7 To assemble your wrap, spread some honey mayo across the center. Top with chicken,
sauteed onions, red cabbage salad or Romaine, and a little more mayo. Roll up tightly.

Yield: 4 wraps

This has become one of my favorite “easy” summertime dinners. I prepare all the components and leave them out on the table so everyone can assemble the version they like. Picky eaters end up eating plain chicken, but everyone has get a complete meal in one sandwich...whole grains, protein, and salad.

Prepare extra of each component so you’ll have enough for lunch the next day. I use this wrapping method, whether I’m serving the wrap immediately (so that it stays closed), or whether I want them to stay fresh for the next day: Place a piece of parchment paper over a piece of foil. First, wrap your wrap in parchment (egg-roll style). Then, wrap in foil and twist the edges closed. (If you like, you can slice the parchment interior on a diagonal before wrapping in foil to make the wrap easier to eat upon unwrapping.)

I prepare so many variations of these wraps! Some include crisp Romaine, and others include guacamole. Just make sure you have a sauce/dressing element and a complementing crunchy fresh element and you’re good to go.

Using mayonnaise (I’ve always used a light mayo) is my secret for attaining moist baked breaded chicken. Whenever I use flour and egg it simply isn’t the same! Use the mayo coating (you can also sweeten it with some honey or maple syrup) when coating your chicken in breadcrumbs, nuts, or pretzel crumbs.

Use fresh, soft wraps! My favorite is the “Wrap It” Wraps made by Pas Yisrael. If you keep your wraps in the freezer, they’ll defrost quickly at room temperature, or wrap in a clean dish towel and microwave (20-30 seconds should be fine).

If you do have a meat panini maker (ala Breadberry’s Panini Bar), then go ahead and toast these wraps! They’ll be even better. My panini maker is my #1 most used small appliance.

Always serve extra dressing on the side
for dipping!

Make a Tropical Version
of This Wrap!

Simply swap out the Hickory Smoked Panko Crumbs for Breadberry’s Coconut Panko Crumbs or add coconut to your panko crumbs. Add a mango relish instead of the sauteed onions and peppers. Combine 2 diced mangos, ½ small red onion, 2 teaspoons lime juice, and a pinch of salt.