Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup panko breadcrumbs (unseasoned)
- 2 large eggs
- 4 large flour or corn tortillas
- 1 cup fresh lettuce, shredded
- 1 cup tomatoes, diced
- 1 cup bell peppers, sliced
- ½ cup of your favorite sauce (ranch, BBQ, or spicy mayo)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice chicken breasts into strips about one inch thick.
- In one bowl, beat eggs until frothy. In another bowl, mix panko breadcrumbs with garlic powder, smoked paprika, salt, and pepper.
- Dip each chicken strip in egg first, then coat thoroughly in breadcrumbs.
- Place coated chicken strips on the baking sheet in a single layer and bake for 15-20 minutes until golden brown and cooked through.
- While chicken cooks, heat tortillas on a skillet for about 30 seconds on each side until soft.
- Assemble wraps by placing lettuce down first on a tortilla, followed by several chicken tenders, tomatoes, bell peppers, and drizzle with sauce.
- Roll tightly from bottom to top while folding in the sides.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wrap (approximately 300g)
- Calories: 490
- Sugar: 4g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg