Baked Buffalo Chicken Wrap

1. 1

   Preheat oven to 400 degrees F. Meanwhile, begin by lining up the flour, egg and panko in 3 separate small bowls.

2. 2

   Starting with the flour, dredge the chicken tenders.

3. 3

   Make sure to get the excess flour off.

4. 4

   Next, dip the chicken in the egg and drain excess as well.

5. 5

   Finally roll chicken tenders in the panko breadcrumbs until fully coated.

6. 6

   Place chicken tenders on a non-stick baking sheet and cook until golden brown, about 15 minutes.

7. 7

   Make sure to flip chicken tenders halfway through the cooking time.

8. 8

   Remove pan from oven.

9. 9

   In a medium bowl add Buffalo sauce and chicken tenders and toss with a pair of tongs until fully coated.

10. 10

    Place tortillas in a medium skillet over medium heat, just until warm.

11. 11

    I usually do a minute on each side.

12. 12

    This will make the tortilla easier to work with and roll.

13. 13

    Place each tortilla on a flat work surface and top with 1 piece of lettuce, half of the chicken, half of the cheese, and and half of the dressing.

14. 14

    Roll up the tortilla carefully, cut in half and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.