Wraps were always a last resort for me. However, as the food industry started to lighten them up, they quickly became a favorite; and replacement for bread when given the option at the sandwich shop. At home, they are my go-to alternative when I am not in the mood for the heaviness of bread.

I wanted to add some tasty crunchiness to this wrap; so I used panko and parmesan to “bread” the chicken before oven frying it. Avocado slices provide a smooth contrast to the crunchiness of the chicken. A simple “salsa” of black beans, corn, jarred jalapenos, cilantro and fresh lime juice make the perfect side dish for this light dinner option.

Crunchy Chicken Wrap

Crunchy Chicken Wrap

Ingredients:
6 chicken tenders, about 1/2 inch in thickness
Salt and pepper
1 cup half and half
1 1/2 cups of panko
1/2 cup grated parmesan
1 haas avocado, peeled and sliced
1/2 cup shredded colby jack
Sliced tomatoes
Chopped cilantro
Romaine lettuce leaves
Soft tortillas, burrito size

Method:
1. Preheat oven to 375.
2. Season the chicken with salt and pepper, set aside.
3. Prepare two dipping stations for the breading process. The first one for the half and half, the second one for a mixture of the panko and parmesan cheese.
4. Dip the chicken in the half and half, then in the panko mixture. Place on a metal baking pan that has been sprayed with non-stick spray.
5. Bake uncovered for 35 minutes, turning twice.
6. In the meantime, prepare the other components of the wrap by peeling and slicing the avocado; warming up the tortilla, chopping the cilantro, and pulling out a few romaine lettuce leaves.
7. To assemble the tortilla, once the chicken is cooked, start with warming up the tortillas in the microwave for 30 seconds. To keep the tortillas pliable. place in between two paper towels, sprinkle lightly with water, and then microwave.
8. Lay the tortilla on a plate, then place the lettuce followed by the chicken, cheese, tomato slices, avocado and cilantro.
9. Tuck ends of the tortilla and wrap!

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