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Chicken Tender Wrap Recipe

American · Main course · 27 min total

Crispy chicken tenders wrapped in a soft tortilla with fresh veggies and a creamy ranch dressing make for a quick and satisfying lunch or dinner.

Ingredients

• 1 lb chicken tenders
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 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. In a shallow bowl, mix flour, garlic powder, paprika, salt, and pepper. In another bowl, beat eggs. Place panko in a third bowl.
2. Dredge each chicken tender in flour mixture, then dip in egg, and coat with panko.
3. Heat olive oil in a large skillet over medium-high heat. Cook chicken tenders for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate.
4. Warm tortillas in the microwave or on a dry skillet for about 15 seconds each.
5. To assemble, place a tortilla on a flat surface. Layer with lettuce, tomato, cheese, and 2-3 chicken tenders. Drizzle with ranch dressing.
6. Roll up the tortilla tightly, folding in the sides as you go. Cut in half diagonally and serve.

Tips

• For extra crunch, toast the tortillas on a dry skillet before assembling.
• Substitute ranch with honey mustard or buffalo sauce for a different flavor.
• Store leftover wraps tightly wrapped in foil in the refrigerator for up to 2 days.

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