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1
Preheat oven to 400 F.
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2
In a shallow bowl, mix the whole wheat flour with your paprika and garlic powder.
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3
Lightly salt and pepper the chicken tenders (use about 1 teaspoon of each), then dredge them in the whole wheat flour mixture.
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4
Heat olive oil in a frying pan over medium high heat, add chicken in a single layer and sear both sides of the chicken tenders for about 3 minutes on each side.
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5
Remove the chicken tenders from the pan and set them on a baking sheet.
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Then place the sheet in the preheated oven for 15 minutes.
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The baking is the real key to the success of this dishyour chicken tenders will come out light and delectable.
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8
Remove chicken from oven and top with grated pepper jack cheese.
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Meanwhile, mix your sour cream and salsa together and set aside.
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10
For the fresh corn salsa: Quarter, seed and core your vine ripened tomatoes.
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Then dice them and place in a medium sized serving bowl.
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Add the diced red onion, 1 teaspoon of salt, 1 teaspoon of pepper, the whole kernel corn and the lemon juice and toss well.
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Let the salsa mixture stand.
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Heat a frying pan on the stovetop over medium heat and preheat your tortillas.
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This always works best if the tortillas are moist.
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Feel free to spritz them with a spray of water if desired.
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Its okay.
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Youll get a nice soft warm tortilla that will fold well and not break on you.
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Heat tortillas for 60 seconds on each side then remove from the pan and plate your tortilla.
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Spread some of the sour cream mixture into the center of the tortillaalmost like you are starting to sauce the center of a pizza crust.
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21
Cover your sour cream mixture with chopped iceberg lettuce and place a melted cheese covered chicken tender in the center.
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Slather on as much fresh corn salsa as you please and fold to your liking.
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This dish is light and vibrant with color and flavor.
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You might even find that you need to slow down after the first few bites!
