Frozen, breaded chicken tenders and flour tortillas turn into spicy chicken wraps with bold flavor and a pop of bright citrus.
ingredients
| amount | ingredient |
|---|---|
| 1 | flour tortilla, large, warmed |
| 1 slice | cheese, American (optional) |
| 1 – 2 | chicken tenders, spicy |
| to taste | mayonnaise |
| to taste | hot sauce |
| to taste | onions & jalapeños, pickled |
| to taste | cilantro, fresh, chopped |
| to taste | lettuce greens |
assembly
- heat tortilla according to preference (see notes below)
- if using cheese, lay cheese on top of hot tortilla and add hot chicken tender on top so the cheese melts easily
- 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
- 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.
