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1
Combine all ranch dressing ingredients in bowl; refrigerate at least 2 hours or overnight.
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2
Combine, chicken tenders, buttermilk, salt, pepper and 1/4 teaspoon paprika in large resealable plastic food bag.
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3
Seal bag; shake until chicken is well coated.
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4
Refrigerate at least 2 hours or overnight.
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5
Heat oven to 400 degrees F. Lightly grease baking sheet; set aside.
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6
Combine panko bread crumbs, Parmesan cheese and 1/2 teaspoon paprika in shallow dish.
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7
Remove chicken tenders from buttermilk mixture.
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8
Coat each with bread crumb mixture.
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9
Place onto prepared baking sheet; spray chicken lightly with no-stick cooking spray.
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10
Bake 12-15 minutes or until internal temperature is 165 degrees F and tenders are golden brown.
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11
Cool 5 minutes.
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12
Slice chicken tenders into 1/4-inch thick strips.
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13
Spread each tortilla with 2 tablespoons ranch dressing; top each with 2 slices cheese, 1/2 cup lettuce, 1/4 chicken, 2 tablespoons crumbled bacon and 2 tablespoons chopped tomatoes.
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14
Roll up tortillas, burrito-style, tucking in sides as you roll.
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15
Heat 12-inch skillet over medium heat.
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16
Place wraps into skillet, seam-side down.
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17
Cook, turning once, 2-4 minutes or until golden brown and crisp on both sides.
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18
Remove from skillet; let stand 1-2 minutes.
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19
Secure wrap with toothpicks.
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20
Cut each wrap diagonally in half before serving.
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21
*Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1 1/4 cups.
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22
Let stand 5 minutes.
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23
Use 2 tablespoons for dressing and 1 cup for chicken tenders.
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24
**Substitute 1/2 teaspoon dried dill weed.
