Corn flake-crusted baked chicken tenderloins make for a satisfyingly crunchy wrap sandwich with creamy California Avocados and the zesty touch of chipotle mayonnaise.
California Crunchy Chicken Wraps
Nutritional Highlights (per serving)
|As needed||Schnucks nonstick cooking spray|
|2/3||cup||corn flake crumbs|
|1||package (about 1¼ pounds) Schnucks Natural chicken breast tenderloins|
|1||cup||chipotle seasoned sandwich mayonnaise, divided|
|6||jalapeño Cheddar wraps|
|12||medium romaine lettuce leaves|
|2||large tomatoes, sliced|
|2||ripe, Fresh California Avocado, peeled, seeded and sliced|
|1||lime, cut into 6 wedges|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Preheat oven to 425 degrees F. Spray large rimmed baking pan with nonstick cooking spray or line with parchment paper.
- Place corn flake crumbs in pie plate or wide, shallow bowl. In medium bowl, toss chicken with ½ the mayonnaise to coat. Press tenderloins into crumbs, turning to coat both sides. Place chicken in prepared pan and bake 9 to 10 minutes or until internal temperature reaches 165ºF.
- Meanwhile, spread remaining chipotle mayonnaise to cover half of each wrap; arrange lettuce, tomato and avocado slices over mayonnaise on wraps. Squeeze 1 lime wedge over vegetables; top with chicken. Starting from end with chicken and vegetables, tightly roll up wrap. Cut in half to serve.
Serving Suggestion: Pair with fresh fruit and sliced vegetables.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 1343 IU; Vitamin C 12 mg; Calcium 165 mg; Iron 2.5 mg; Vitamin D 4.4 IU; Folate 77 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 25%; Vitamin C 20%; Calcium 15%; Iron 15%