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Crispy Parmesan Chicken Wrap
This sandwich wrap uses Foster Farms Boneless Skinless Breast Tenders to deliver a great tasting, easy to prepare meal.
Prep Time: approx.
10 Minutes. Cook Time: approx. 6 Minutes. Ready in: approx. 16 minutes .
Makes servings.
Printed from fosterfarmsandnewmansown.net
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Marinade
1/3 cup wine vinegar
1/4 teaspoon red pepper flakes
Wrap
1/3 cup all-purpose flour
8 flour tortillas (6 to 7 inches in diameter)
1/2 red onion, sliced into thin slivers
2 medium tomatoes, diced
8 romaine lettuce leaves, sliced
8 ounces prepared pesto
2 packages (about 1 pound each) Foster Farms Boneless Skinless Breast Tenders
1 1/2 teaspoons dried oregano, crushed
salt and ground black pepper
2/3 cup finely grated parmesan cheese
1/4 cup vegetable oil
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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.
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