- 16 frozen breaded chicken tenders
- 1/2 cup ranch salad dressing
- 4 sun-dried tomato tortillas (10 inches), room temperature
- 3 cups shredded lettuce
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 4 slices pepper Jack cheese
- Hot pepper sauce, optional
- Bake chicken according to package directions. Meanwhile, spread 2 tablespoons salad dressing over each tortilla. Sprinkle lettuce and olives down the center of each tortilla. Top with cheese and chicken; drizzle with hot pepper sauce if desired. Roll up; secure with toothpicks. Yield: 4 servings.
Originally published as Chicken Wraps in Simple & Delicious
Reviews for Chicken Tender Wraps
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 3, 2009
"Substituted grilled chix and went light on dressing and cheese. Served with salsa and multigrain tortilla chips...very satisfying."