1 lb chicken tenders (not nuggets)
1/2 C flour
1 C Panko breadcrumbs
1 C buffalo style hot sauce
1 C cheddar cheese
2 C iceberg lettuce, shredded
2 eggs, lightly beaten
4 large tomato (or plain) flour tortillas
1-2 tomatoes, diced
4-6 Tbsp ranch or blue cheese dressing
1 Tbsp water
salt and pepper, to taste
Preheat oven to 400 F degrees. Lightly spray baking sheet with non-stick spray and place
oven rack in top 1/3 of oven.
Place flour in a medium-sized, shallow bowl and season with salt and pepper. Set aside.
Pour eggs and 1 Tbsp water into a second shallow bowl and breadcrumbs into a third bowl.
Season chicken tenders with salt and pepper, and dredge completely in flour, then dip in the egg mixture.
Shake off excess egg and then dredge chicken in breadcrumbs, pressing firmly so breadcrumbs adhere. Transfer to baking sheet. Continue with remaining chicken tenders.
Bake for 14-17 minutes, or until crust is golden brown and chicken is cooked through.
Remove from oven and let cool 5 minutes.
Place buffalo sauce in a medium bowl and, one by one, dip chicken tenders in sauce, coating entirely.
Shake off excess. Cut tenders into smaller pieces.
Heat tortillas in a non-stick pan over medium-high heat.
To assemble wrap:
Place tortilla on plate and drizzle with 1-1 1/2 Tbsp ranch dressing.
Place lettuce on top, then diced tomatoes, then chicken.
Top with cheddar cheese.
Begin wrapping tortilla over and away from you.
Fold in the sides and continue rolling until seam is on the bottom.