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
Total Time: 25 min
Prep Time: |
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%
IngredientsAs 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
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados