Breaded Chicken & Bacon Tortilla Wraps

Breaded Chicken & Bacon Tortilla Wraps

Ingredients:

8 Breaded Chicken Tenders (see recipe below)

8 strips Bacon Crisps

1/2 cup Ranch Salad Dressing

4 Flour Tortillas, room temperature

4 pcs Green Iceberg Lettuce

1 medium Onion, sliced

½ medium Carrots, julienned, seasoned *optional

Sliced Sweet Pickles, drained

4 slices Pepper Jack Cheese

2 tbsp Parmesan Cheese *optional

Instructions:

Warm each tortilla in a hot skillet for a few seconds. Remove from skillet, and set aside.

Place all ingredients in a plate.

Spread 1~2 tablespoons salad dressing over each tortilla.

Top with lettuce, pepper jack cheese, and sweet pickles;

down the center of each tortilla.

Then place the chicken tenders, and bacon; top with onions, and carrots.

Sprinkle parmesan cheese, if desired.

Fold in the two side flaps, and then fold up one-third of the paper over the filling.

Arrange the tortilla wraps on a platter before serving.

Happy Eating!!

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Breaded Chicken Tenders

Ingredients:

8~10 pcs Chicken Tenders

1/4 cup All-purpose Flour

1/3~1/2 cup Bread Crumbs

1 Egg, beaten 

Garlic Salt and Black Pepper

Vegetable Oil for frying

Instructions:

Season the chicken with garlic salt and black pepper. Set Aside for 10 minutes.

Prepare 3 medium sized bowls; Pour flour into one bowl. Place the beaten egg into the other bowl. Pour bread crumbs into the third bowl.

Gently press chicken pieces into flour to coat and shake off excess flour. Dip into beaten egg, and press into the bread crumbs.

Place the breaded chicken pieces onto a plate while breading the rest.

In a large pan, heat oil.

Working in batches, cook breaded chicken tenders in hot oil, turning once, until golden brown, no longer pink in the center, and the juices run clear, about 1~3 minutes.

Place onto a plate with paper towel to drain excess oil.