Crispy Parmesan Chicken Wrap

Summary

This sandwich wrap uses Foster Farms Boneless Skinless Breast Tenders to deliver a great tasting, easy to prepare meal.

DIRECTIONS

1. Arrange tenders in a single layer in a shallow dish; season with the vinegar, oregano, red pepper, ¾ teaspoon salt, and a dash pepper. Toss to coat; let stand 10 minutes. Drain and discard marinade.

2. Put Parmesan and flour on separate plates; coat tenders with Parmesan and then flour.

3. In a 10-inch non-stick skillet, heat half the oil over medium-high heat. Cook half the tenders, turning once, until golden brown and no longer pink in center, about 2 to 3 minutes per side.

4. Transfer tenders to a paper-towel lined plate. Keep warm. Heat remaining oil; cook remaining tenders.

5. Heat tortillas on a dry griddle (or as package recommends), turning once, until speckled and hot. Spread about 1 tablespoon pesto down middle of each tortilla; add 3 tenders and some of the onion, tomato, and lettuce; season to taste with salt and pepper. At the table, roll to enclose filling.

NUTRITIONAL INFO