1. SetupPreheat the oven to 400°F. Cut the chicken into medium sized pieces. Thinly slice the cucumber and radish. Chop the dill.
2. Bread the chickenPut the panko in a bowl and 30 2P | 45 3P ml of sour cream in another bowl with 1-2 tbsp. of water. Season the panko with a drizzle of oil, salt and pepper. Dip the chicken in the sour cream and coat in a thin layer then cover with panko. Place on a baking sheet lined with baking paper. Bake the chicken in the oven for 16-18 minutes, turning the chicken pieces halfway through cooking. Cook on Broil for 3-4 minutes to color the panko.
3. Make the saladReserve a few lettuce leaves for the wrap. Tear up the remaining lettuce and put it in a bowl with the cucumber and radish. In another small bowl, combine the remaining sour cream with the dill, a drizzle of oil, salt and pepper. Add this dressing to the salad.
4. Plate your dishHeat the tortillas1 minute in the oven if desired. Garnish with the reserved lettuce, chicken and honey mustard sauce. Roll into a wrap. Serve the wraps with the creamy salad. Bon appétit!