Chicken Bacon Ranch Wrap

• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons buttermilk*
• 1 tablespoon chopped fresh parsley leaves
• 1 teaspoon chopped fresh dill**
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground red pepper
• 8 ounces chicken tenders
• 1 cup buttermilk*
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika
• 3/4 cup panko bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon paprika
• 4 large (10-inch) flour tortillas
• 8 (3/4-ounce) slices Land O Lakes Deli Sharp Cheddar American Blend
• 2 cups chopped romaine lettuce leaves
• 8 slices bacon, crisply cooked, crumbled
• 1 medium (1/2 cup) tomato, chopped

1. Combine all ranch dressing ingredients in bowl; refrigerate at least 2 hours or overnight.
2. Combine, chicken tenders, buttermilk, salt, pepper and 1/4 teaspoon paprika in large resealable plastic food bag.
3. Seal bag; shake until chicken is well coated.
4. Refrigerate at least 2 hours or overnight.
5. Heat oven to 400 degrees F. Lightly grease baking sheet; set aside.
6. Combine panko bread crumbs, Parmesan cheese and 1/2 teaspoon paprika in shallow dish.
7. Remove chicken tenders from buttermilk mixture.
8. Coat each with bread crumb mixture.
9. Place onto prepared baking sheet; spray chicken lightly with no-stick cooking spray.
10. Bake 12-15 minutes or until internal temperature is 165 degrees F and tenders are golden brown.
11. Cool 5 minutes.
12. Slice chicken tenders into 1/4-inch thick strips.
13. Spread each tortilla with 2 tablespoons ranch dressing; top each with 2 slices cheese, 1/2 cup lettuce, 1/4 chicken, 2 tablespoons crumbled bacon and 2 tablespoons chopped tomatoes.
14. Roll up tortillas, burrito-style, tucking in sides as you roll.
15. Heat 12-inch skillet over medium heat.
16. Place wraps into skillet, seam-side down.
17. Cook, turning once, 2-4 minutes or until golden brown and crisp on both sides.
18. Remove from skillet; let stand 1-2 minutes.
19. Secure wrap with toothpicks.
20. Cut each wrap diagonally in half before serving.
21. *Substitute 4 teaspoons vinegar or lemon juice and enough milk to equal 1 1/4 cups.
22. Let stand 5 minutes.
23. Use 2 tablespoons for dressing and 1 cup for chicken tenders.
24. **Substitute 1/2 teaspoon dried dill weed.

mayonnaise, sour cream, buttermilk, parsley, fresh dill, onion powder, garlic, ground red pepper, chicken tenders, buttermilk, salt, pepper, paprika, bread crumbs, parmesan cheese, paprika, flour tortillas, romaine lettuce, bacon, tomato

Taken from www.landolakes.com/recipe/4331/chicken-bacon-ranch-wrap (may not work)