Chicken Bacon Ranch Wrap

Directions

1. 1
   Combine all ranch dressing ingredients in bowl; refrigerate at least 2 hours or overnight.
2. 2
   Combine, chicken tenders, buttermilk, salt, pepper and 1/4 teaspoon paprika in large resealable plastic food bag.
3. 3
   Seal bag; shake until chicken is well coated.
4. 4
   Refrigerate at least 2 hours or overnight.
5. 5
   Heat oven to 400 degrees F. Lightly grease baking sheet; set aside.
6. 6
   Combine panko bread crumbs, Parmesan cheese and 1/2 teaspoon paprika in shallow dish.
7. 7
   Remove chicken tenders from buttermilk mixture.
8. 8
   Coat each with bread crumb mixture.
9. 9
   Place onto prepared baking sheet; spray chicken lightly with no-stick cooking spray.
10. 10
    Bake 12-15 minutes or until internal temperature is 165 degrees F and tenders are golden brown.
11. 11
    Cool 5 minutes.
12. 12
    Slice chicken tenders into 1/4-inch thick strips.
13. 13
    Spread each tortilla with 2 tablespoons ranch dressing; top each with 2 slices cheese, 1/2 cup lettuce, 1/4 chicken, 2 tablespoons crumbled bacon and 2 tablespoons chopped tomatoes.
14. 14
    Roll up tortillas, burrito-style, tucking in sides as you roll.
15. 15
    Heat 12-inch skillet over medium heat.
16. 16
    Place wraps into skillet, seam-side down.
17. 17
    Cook, turning once, 2-4 minutes or until golden brown and crisp on both sides.
18. 18
    Remove from skillet; let stand 1-2 minutes.
19. 19
    Secure wrap with toothpicks.
20. 20
    Cut each wrap diagonally in half before serving.
21. 21
    *Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1 1/4 cups.
22. 22
    Let stand 5 minutes.
23. 23
    Use 2 tablespoons for dressing and 1 cup for chicken tenders.
24. 24
    **Substitute 1/2 teaspoon dried dill weed.