Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Begin by lining up a plate with
All-Purpose Flour (30 g)
, a bowl with the beaten
Egg (1)
, and a plate with the
Panko Breadcrumbs (35 g)
.
Step 3
Slice the
Chicken Breast (1)
into tenders.
Step 4
Coat chicken tenders in flour. Pound chicken with the palm of you hand while you are doing this. It will help the chicken cook evenly.
Step 5
Place the floured chicken tenders in the egg mixture. Make sure to get the excess egg off before moving on to the next step.
Step 6
Coat the chicken tenders in the panko breadcrumbs, making sure to cover them completely.
Step 7
Transfer chicken tenders to a baking dish and place in the oven at 400 degrees F (200 degrees C), cooking for about 15 minutes or until golden brown and not pink on the inside. Make sure to flip the chicken tenders halfway through.
Step 8
In a medium bowl add
Buffalo Sauce (120 mL)
and chicken tenders, and toss with a pair of tongs until fully coated.
Step 9
Shred the
Cheddar Cheese (15 g)
.
Step 10
Heat
Large Flour Tortillas (2)
in a skillet to make the wrap easier to fold. This usually takes about a minute on each side.
Step 11
Place a tortilla on a flat work surface and top with a piece of
Romaine Lettuce (2 pieces)
, half of the chicken, half of the shredded cheese, half of the
Ranch Dressing (30 mL)
and roll it up. Repeat again for the second wrap. Cut each in half and enjoy!
