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1
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
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2
Lay the bacon slices in a single layer on the prepared baking sheet.
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3
(It's OK if they overlap a little.)
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4
Bake until browned but still pliable, 15 to 18 minutes.
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5
Transfer the bacon with tongs to a paper towel-lined plate.
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6
Meanwhile, whisk together the mayonnaise, sour cream, chives, garlic powder, onion powder and Worcestershire sauce in a small bowl until combined; set aside.
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7
Set up a breading station with the flour in 1 medium bowl, the beaten egg with a splash of water in another medium bowl and the panko in a third.
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8
Generously season the chicken pieces with 1/4 teaspoon each salt and pepper.
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9
Dredge the tenders in the flour a few pieces at a time.
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10
Tap off the excess flour before dipping the tenders into the egg.
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11
Allow the excess egg to drip off, then coat the tenders in the panko.
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12
Set the breaded pieces on a plate.
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13
Repeat until all the tenders have been coated.
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14
Heat the oil in a large skillet over medium heat, then add the chicken in a single layer.
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15
Cook until browned on the bottom, about 3 minutes, then flip.
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16
Cook until the chicken is cooked through and browned on the other side, 3 minutes more.
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17
Transfer to a wire rack or paper towel-lined plate.
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18
Lay out a flatbread with the shorter side facing you.
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19
(If your flatbread seems dry, moisten it slightly with a damp paper towel.)
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20
Spread half the ranch dressing on the bottom third.
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21
Line the wrap with half the bacon strips, then add half the chicken crosswise.
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22
Top the chicken with 2 pieces of lettuce, also crosswise.
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23
Starting from the bottom, roll everything up into as tight a spiral as possible without ripping the wrap, leaving the seam on the bottom.
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24
Place toothpicks into the roll at 1-inch intervals all the way through to the bottom to secure everything in place.
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25
Cut, in between the toothpicks, into even slices.
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26
Repeat with the remaining flatbread.
