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Chicken Finger Wrap Recipe

American · Main course · 27 min total

Crispy chicken fingers wrapped in a soft tortilla with fresh veggies and a creamy ranch dressing make for a quick and satisfying meal.

Ingredients

• 1 lb chicken tenders
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1 cup shredded lettuce
• 1 large tomato, diced
• 1/2 cup shredded cheddar cheese
• 1/4 cup ranch dressing

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Set up breading station: in a shallow bowl, mix flour with garlic powder, paprika, salt, and pepper. In another bowl, place beaten eggs. In a third bowl, place panko.
3. Coat each chicken tender first in flour mixture, then dip in egg, then coat with panko. Place on prepared baking sheet.
4. Bake for 10-12 minutes, flipping halfway, until golden and cooked through (internal temp 165°F).
5. Warm tortillas in a dry skillet or microwave for about 20 seconds.
6. Assemble wraps: place a tortilla on a flat surface. Add lettuce, tomato, cheese, and a few chicken fingers. Drizzle with ranch dressing.
7. Fold in sides, then roll tightly from bottom. Cut in half and serve.

Tips

• For extra crunch, you can deep-fry the chicken fingers instead of baking.
• Substitute ranch with honey mustard or BBQ sauce for a different flavor.
• Store leftover wraps tightly wrapped in foil; reheat in a toaster oven.

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