Frozen, breaded chicken tenders and flour tortillas turn into spicy chicken wraps with bold flavor and a pop of bright citrus.

ingredients

assembly

1. heat tortilla according to preference (see notes below)
2. if using cheese, lay cheese on top of hot tortilla and add hot chicken tender on top so the cheese melts easily
3. layer the rest of the ingredients on top, ending with the lettuce so that you can more easily hold things down to roll without getting your hands dirty
4. roll up tortilla; it’s not necessary for complete overlap if you’re careful with holding it properly while eating

notes

• naturally, all amounts are to-taste so do and use whatever you like
• tortilla can be heated any way you prefer:
  • stovetop: on a griddle, tawa, comal, or dry frying pan, turning to get nice brown spots and taking it off the heat once desired doneness is reached; do not heat too long or it will become crunchy and not foldable
  • microwave: lay tortilla on microwave -safe plate and cover with a damp paper towel, heat until just warmed through; this will yield a soft, pliable tortilla that’s not crunchy at all
  • airfryer / toaster oven / oven: heat for a few minutes until warmed through; avoid getting brown spots as it will turn into a giant tortilla chip pretty quickly, especially in a toaster oven or air fryer which works faster than a standard oven
• any chicken tender will work, I use a spicy breaded variety and pop it in the airfryer for 20-25 minutes, flipping halfway through
• I use Frank’s hot sauce and find the simplicity of it plays nicely with both the mayo and pickles
• for the greens, use whatever you have on hand: iceberg, spring mix, spinach, arugula, celery tops, romaine, etc.