Do you ever get those chicken snack wraps from McDonald’s? Yum! I hate to admit it, but I like the breaded version better. It’s certainly not as healthy as the grilled version, but I love breading, I can’t help it. So I decided to make my own snack sized chicken wrap at home, but I didn’t want to deep fry the chicken. Instead, I baked them.
I’ve been participating in a recipe challenge from the fine folks at Kraft Foods. Kraft has this delicious product called Fresh Takes. You can find them in the refrigerated section, most likely over by the shredded cheese. Why? Because these flavorful combinations contain fresh cheeses along with seasoned crumbs, which make for fabulous toppings, mix ins and breading.
You my have seen my first challenge, this Cheddar Jack & Bacon Breaded Shrimp with Quinoa. It was absolutely marvelous, and so full of flavor! For this second challenge they suggested I try a sandwich recipe and use 3 ingredients or less. Condiments are not considered ingredients, so that leaves the tortilla, chicken, and the toppings. So I used four. However, if you just use lettuce, bam, right on the money.
This time I used the Rosemary and Roasted Garlic Fresh Takes. I have to tell you I will definitely be using these again and again. The flavors are truly fabulous and they are very convenient!
When you open the package, you’ll notice that they have cooking suggestions inside, including baking times and temperatures. Very handy! In fact I used their suggestion for making my chicken.
Start off by opening the package and mixing the bread crumbs and cheese together. Next bread your chicken tenderloins.
Place them on a cookie sheet, I sprayed mine with a light coat of cooking spray. Bake halfway, turn, put back in the oven and bake the rest of the way. So crunchy on the outside and tender on the inside!
Note: You can bake only what you need, or bake a bunch and use the rest sliced in cold salad. If you’re only going to make one or two, I suggest removing some of the crumb and cheese mixture and placing it in a bowl, use that to dip your chicken in. Save the rest of the bread crumb mixture for another time.
Let the chicken cool a bit. I cut a wheat tortilla in half, added a little Ranch dressing, then some chopped tomatoes and sprouts. Add the chicken on top and roll it up! They are the perfect size and great for lunch.
Don’t forget to stop by Kraft and get their FREE recipe booklet with 20 delicious recipes using Fresh Takes.
Other Chicken Wrap RecipesBuffalo Chicken Wrap – Average Betty
- Chicken tenderloin strips
- Rosemary and Roasted Garlic Fresh Take Breading
- Wheat flour tortillas
- Condiments and toppings of choice
- Preheat oven to 375 F. Spray a baking sheet lightly with cooking spray.
- Open Fresh Takes package and mix cheese and crumbs together. Dip chicken tenderloins into the bread crumb mixture to coat both sides. Place on cookie sheet.
- Bake for 25-30 minutes, turning once halfway through cooking time. Remove from oven to cool to touch.
- Cut wheat tortillas in half and add condiments. Place a chicken tenderloin on top and wrap the tortilla around the fillings.
Kraft compensated me for this post but my opinions on their product are completely honest and forthcoming, and of course, 100% mine.