Chicken Tender Wrap

Instructions

1. Prepare the chicken
   Set up a breading station with three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder and paprika. Dip each chicken tender in flour, then egg, then breadcrumbs, ensuring they're fully coated.
2. Cook the chicken tenders
   Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken tenders and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a paper towel-lined plate to drain excess oil.
3. Prepare the vegetables
   While the chicken is cooking, wash and chop the lettuce, dice the tomato, thinly slice the red onion, and slice the avocado if using. Place all prepared vegetables in separate bowls for easy assembly.
4. Warm the tortillas
   Heat the tortillas in a dry skillet for about 30 seconds per side or microwave them wrapped in a damp paper towel for 20-30 seconds until warm and pliable.
5. Assemble the wraps
   Lay each tortilla flat and spread 1 tablespoon of ranch dressing or honey mustard in the center. Layer with shredded lettuce, diced tomato, sliced red onion, avocado slices if using, and sprinkle with shredded cheddar cheese.
6. Add chicken and roll
   Place 2-3 cooked chicken tenders on top of the vegetables. To roll, fold in the sides of the tortilla, then roll from the bottom up, tucking in the sides as you go to create a secure wrap.