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Southwest Crispy Chicken Wrap

Crispy chicken wraps? Yes, please.


For your ranch sauce

1/3 cup of ranch dressing

1/3 cup of salsa

A heaping spoon of taco seasoning


Chicken tenders

Premade or make your own (see sidebar)


1 cup of shredded cheddar cheese

1 large tomato, sliced or diced

1/2 cup of frozen sweet corn, thawed

1/2 cup of black beans, rinsed/drained

6 leaves of romaine lettuce

6 tortillas


Whisk your ranch sauce.

Spread about a tablespoon of the sauce on half of a lightly warmed tortilla and layer your ingredients. Be careful not to pack them too full. Drizzle a touch more ranch sauce. Fold the end of your wrap and roll inward. Secure with a toothpick and enjoy.

Crispy chicken tenders


Cut thawed chicken breasts into strips.

Next, roll them into a mix of one egg and some melted butter.

Finally, roll them into your favorite flavor of Shake and Bake, panko or Italian bread crumbs.

Air fry or bake in the oven until done.


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