Ingredients
Scale
- Chicken tenders (fresh or frozen) – 1 pound
- Ranch dressing – 1/2 cup
- Shredded cheddar cheese – 1 cup
- Flour tortillas (6-inch) – 6
- Panko breadcrumbs – 1 cup
- Vegetable oil – 1/4 cup
- Romaine lettuce, shredded – 1 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). If using frozen chicken tenders, bake according to package instructions until cooked through and crispy. If using fresh chicken tenders, pan-fry or bake until cooked through and crispy.
- Step 2: While the chicken is cooking, warm the tortillas according to package instructions, usually by wrapping in a damp paper towel and microwaving for a few seconds.
- Step 3: Once the chicken tenders are cooked, cut them into bite-sized pieces.
- Step 4: Lay out each tortilla and spread a thin layer of ranch dressing.
- Step 5: Add shredded lettuce, cheddar cheese, and the cut-up chicken to each tortilla.
- Step 6: Wrap the tortillas tightly, tucking in the sides as you roll. Serve immediately.
Notes
- For best flavor, wrap each snack wrap individually in plastic wrap and store in the refrigerator for up to 24 hours.
- To reheat, warm the wraps in a dry skillet over medium-low heat, turning occasionally, until heated through and slightly crispy.
- Serve these wraps with a side of extra ranch dressing or your favorite dipping sauce for a complete snack or light meal.
- For extra crispy chicken, lightly coat the cooked chicken pieces in panko breadcrumbs before adding them to the wraps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American