Baked Buffalo Chicken Wrap

Preheat oven to 400°F. Meanwhile, begin by lining up the flour, egg and panko in 3 separate small bowls. Starting with the flour, dredge the chicken tenders. Make sure to get the excess flour off. Next, dip the chicken in the egg and drain excess as well. Finally roll chicken tenders in the panko breadcrumbs until fully coated.

Place chicken tenders on a non-stick baking sheet and cook until golden brown, about 15 minutes. Make sure to flip chicken tenders halfway through the cooking time. Remove pan from oven.

In a medium bowl add Buffalo sauce and chicken tenders and toss with a pair of tongs until fully coated.

Place tortillas in a medium skillet over medium heat, just until warm. I usually do a minute on each side. This will make the tortilla easier to work with and roll. Place each tortilla on a flat work surface and top with 1 piece of lettuce, half of the chicken, half of the cheese, and and half of the dressing. Roll up the tortilla carefully, cut in half and enjoy!